Quiche
Ingredients:
- refrigerated pie crust - 9 inch
- your choice bacon, mushrooms, onions, spinach, etc - 1 - 2 cups for filling
- grated Gruyere, Swiss OR Cheddar cheese - 1 - 2 cups
- eggs - 3
- milk - 1 cup
- cream - 1/2 cup
- salt - 1 t
Instructions:
Line a 9 inch round cake pan with parchment paper, spray sides of pan with non-stick spray. Unroll pie crust and place in the pan. Trim away any overhang, reserve for patching up any cracks that appear during baking. Place crust in the freezer for 30 minutes.
Line pie crust with parchment and fill with pie weights. Make sure the weights are thight against the sides of the pan. Bake in a preheated 350 degree oven for 20 minutes, remove the weights and parchment. Bake for another 10 - 15 minutes until just starting to brown. Completely cool.
Prepare quiche filling while crust is baking. Make sure your choice of ingredients are cooked through and fairly dry. (make sure spinach is wilted and cooked mushrooms have released all their moisture.)
Sprinkle half the cheese over the bottom of the pie crust, top with the fillings. Sprinkle remaining cheese over the filling. In a bowl whisk together eggs, milk, cream and salt until frothy. Pour custard evenly over cheese.
Bake in a preheated 350 degree oven for 30 - 40 minutes, until edges are set but still jiggles a little in the center. Cool for at least 20 minutes, but ideally overnight. Quiche can be served cold, room temperature or warmed in a preheated 300 degree oven until just warm to the touch.
