As promised, I’m sharing one of my quiche recipes. The best part about this recipe, aside from the tastiness, is the fact that you end up with two DIFFERENT quiches, (or quiche… I still haven’t looked that up…) and with very little effort.
You can make just one flavor – just halve the recipe to make only one pie and use only spinach and swiss cheese or broccoli and jack cheese OR go ahead and make two and double up on either the broccoli and jack or spinach and swiss. (It will make more sense as you keep reading…)
For 16 servings (in 2 quiches) you’ll need:
- 1 pound sliced mushrooms
- 1/4 C chopped onion
- 1 10 oz package frozen chopped broccoli (thaw and drain)
- 1 10 oz package frozen chopped spinach (thaw and drain)
- 6 eggs
- 1 1/2 C heavy cream
- 1 C milk
- 1/8 t black pepper (freshly ground if possible)
- 1/8 t nutmeg (freshly grated if possible)
- 1 t kosher salt
- 1 C Swiss cheese (shredded)
- 1 C jack cheese (shredded)
- 1/4 C + 2 T butter
In a large skillet, sauté the sliced mushrooms and onion in the 2 tablespoons of butter. Be sure you clean the mushrooms first – some say to just wipe them but I like to fully wash them right before I use them. (That’s not just dirt on them, you know….)
When they’re good and sautéed, remove half of the mix to another bowl.
Then add your thawed and drained spinach to the skillet and stir for a few minutes to heat. (You could do the broccoli first, but we’ll just go in the order of my photos… )
After a few minutes, remove the spinach, mushrooms and onions and place directly in your prepared pie crust. Yes, you can make it yourself… It doesn’t take that long and it’s way more delicious if you do it yourself. I showed you how yesterday…
Next, put the mushrooms and onions you set aside back into your skillet and add the thawed and drained chopped broccoli. Heat it as you did the spinach mix.
When the broccoli mixture is heated, put it into the other pie crust. Sprinkle the top of the spinach mix with Swiss cheese and the top of the broccoli mix with the jack cheese.
In an 8 cup Pyrex (or other glass measuring cup – because it has a spout…) melt your 1/4 C butter. Add your 6 eggs and beat with a whisk. Next add the heavy cream, milk, flour, salt, pepper and nutmeg. Freshly cracked pepper and grated nutmeg are the best when you can do it. Grated nutmeg is night and day different from the little bottle of stuff from the grocery store.
Whisk it all together and then pour evenly over each quiche. DON’T overfill your crust – you don’t want that mess spilling over in your oven. You might have a little bit of the egg mix left over – you can pour it in a ramekin or just scramble it up if you want. (Be careful – the spices will settle to the bottom of your mixing bowl – you don’t want to leave them behind – stir it just before you pour.)
They’re now ready for the oven or the freezer. (I froze mine to bake right before serving two days later.)
To bake now, put in a 425° F oven for 15 minutes. Then reduce heat to 325°and bake an additional 40 minutes. (Cover the edges of the crust with foil if you want to protect it from getting too brown.)
If you decide to freeze and bake later, (for up to 1 month) lay a piece of foil over the top to keep them from getting too browned. Thaw for a couple of hours on the counter top then place them (staggered on the oven racks) in a cold oven (unless your pie plates are metal – you don’t want to crack a cold pie plate in a hot oven…)
Set the timer for 20 minutes and the oven at 425° F. Then drop the temp to 325° for an additional 90 minutes. Because my oven is so small, I set the timer and switched them around every 30 minutes.
Quiche is great with a side salad and maybe a small sandwich or in our case,
Honey Glazed Carrots
or Easy Cheesy Tater Tot Casserole
These are my everyday white Corning French White dishes, some champagne flutes from Ikea (for less than a dollar each), napkins from Home Goods (as are the quiche and carrot dishes and the white pitchers), the baskets were $ .50 each on sale in the bridal department at Hobby Lobby, the champagne goblets were on a deep discount years ago at a TJMaxx store.
The silver is actually handed down from my husband’s grandmother, the water goblets from my grandmother and the salad/dessert plates I’ve collected for a few dollars each over the years. I love a mish-mash of things on the table – it makes it more interesting!
Today I’m linking to:
Your quiche looks delicious! Thanks for going to the trouble of taking us step by step through the preparation! I love your table, the tulips are so vibrant, and the colors in fruit cups match them!ReplyDelete
A very pretty table AND a lovely quiche! I especially like your centerpiece of tulips!ReplyDelete
Quiche looks scrumptious, and I like that there is no bacon as quiche so often has. (We don't eat pork.) I think I know what we'll be having for supper...although I probably won't attempt the pastry. I know you say it's easy, but it just doesn't seem to work for me.ReplyDelete
Lovely tablescape as well.
I love quiche. Your Easter table is so pretty.. love the mixture of the colors of plates.ReplyDelete
That's a gorgeous table! The quiche is terrific...thanks for posting the recipe. YUM! Lisa~ReplyDelete
This is wonderful - quiche is one of my all time faves! I love the candy coated peeps! what a fun idea! thanks for linking up with Kids in the Kitchen!ReplyDelete