Post by Loupy on Apr 16, 2014 15:51:33 GMT -7
Perfect Quiche
From: Sheila @ www.eat2gather.net/
adapted from Alice Currah’s cookbook Savory Sweet Life
On busy nights this meal is perfect. It’s packed with good things and my kids can eat at different times if we need to, quiche is perfect served at room temperature. If I have time I add some greens or some fruit on the side (psssst this also make for a great brunch menu!).
Quiche ~ Keeps well, reheats well. Eggs, and cheese are nourishing and comforting. It’s perfect for sharing.
makes 2 quiches
Ingredients:
1 recipe Pie Crust or store bought crust (2 crusts)
8 eggs
1 cup Half and Half (any milk will work)
1 15 ounce container Ricotta Cheese
1 teaspoon Salt
1 teaspoon fresh ground Black Pepper
1/2 cup finely chopped Onion
1/2 cup finely chopped Red Bell Pepper
3/4 cup Matchstick Carrots
3/4 cup thinly sliced Mushrooms, white button or mini bella
2 cups fresh Baby Spinach
2 cups grated Cheddar Cheese
Instructions:
Preheat oven to 375 degrees.
1. Roll out pie crust and place in pie plate or a tart pan works too.
Crimp the edges and using a fork poke a few hole in the bottom of the crust.
2. In a large mixing bowl (or a stand mixer) add eggs, half and half, and ricotta cheese beat until eggs are a light and airy, about 3 minutes on medium high speed.
3. Divide vegetables up and lay them evenly over the bottom of each crust ending with the spinach and sprinkling the cheese evenly on top.
4. Pour egg into pie crusts, making sure to make each pie even.
It’s ok if some of the vegetables and cheese peek out of the egg, just push them down into the egg mixture with a spoon.
5. Place quiches in preheated oven and bake for 45 minutes.
The center of the quiche should not jiggle, it should be firm when lightly pressed in the center of th the pie.
Allow pie to cool for 10 minutes before serving.
Enjoy!
Note: You can also make this quiche with meat. I often will toss in chopped up ham, bacon, or sausage. Really any and all combinations will work. I often go back to the basics and only add spinach. I pretty hard to ruin this quiche!
Copyright © 2014 Eat 2 Gather
From: Sheila @ www.eat2gather.net/
adapted from Alice Currah’s cookbook Savory Sweet Life
On busy nights this meal is perfect. It’s packed with good things and my kids can eat at different times if we need to, quiche is perfect served at room temperature. If I have time I add some greens or some fruit on the side (psssst this also make for a great brunch menu!).
Quiche ~ Keeps well, reheats well. Eggs, and cheese are nourishing and comforting. It’s perfect for sharing.
makes 2 quiches
Ingredients:
1 recipe Pie Crust or store bought crust (2 crusts)
8 eggs
1 cup Half and Half (any milk will work)
1 15 ounce container Ricotta Cheese
1 teaspoon Salt
1 teaspoon fresh ground Black Pepper
1/2 cup finely chopped Onion
1/2 cup finely chopped Red Bell Pepper
3/4 cup Matchstick Carrots
3/4 cup thinly sliced Mushrooms, white button or mini bella
2 cups fresh Baby Spinach
2 cups grated Cheddar Cheese
Instructions:
Preheat oven to 375 degrees.
1. Roll out pie crust and place in pie plate or a tart pan works too.
Crimp the edges and using a fork poke a few hole in the bottom of the crust.
2. In a large mixing bowl (or a stand mixer) add eggs, half and half, and ricotta cheese beat until eggs are a light and airy, about 3 minutes on medium high speed.
3. Divide vegetables up and lay them evenly over the bottom of each crust ending with the spinach and sprinkling the cheese evenly on top.
4. Pour egg into pie crusts, making sure to make each pie even.
It’s ok if some of the vegetables and cheese peek out of the egg, just push them down into the egg mixture with a spoon.
5. Place quiches in preheated oven and bake for 45 minutes.
The center of the quiche should not jiggle, it should be firm when lightly pressed in the center of th the pie.
Allow pie to cool for 10 minutes before serving.
Enjoy!
Note: You can also make this quiche with meat. I often will toss in chopped up ham, bacon, or sausage. Really any and all combinations will work. I often go back to the basics and only add spinach. I pretty hard to ruin this quiche!
Copyright © 2014 Eat 2 Gather
