Quiche
1 cup Cooked meat or mushrooms, sauted
1 tbsp Olive oil for sauteing veggies
2 cups Veggies: diced peppers, onions, ramps, zucchini and/or spinach
3 Large eggs
1 cup Heavy cream
½ cup Colby cheese-shredded or your choice of melty cheese
12 tbsp Fresh herbs minced (optional)
¾ tsp Salt
¼ tsp Pepper
Serve with salad or fruit and a refreshing drink
1
1. Wash hands
2. Preheat oven to 350 degrees. Blind bake crust (see instructions below).
3. In a large skillet, sauté veggies until soft. Remove from heat and set aside to cool.
4. In a large bowl, prepare the filling by mixing eggs and heavy cream. Stir in the cheese, meat, vegetables, salt, pepper and herbs.
5. I like to place the empty pre-cooked pie shell on a parchment-lined sheet tray. Pour the filling into the prepared pie crust. Use a pie edge guard or foil on the crust edges.
6. Bake in the oven for 45 - 50 minutes until the eggs are set and the top is golden.
Blind Baking a Pie Crust
1. Thaw crust if frozen.
2. Preheat oven to 350 degrees.
3. Line unbaked pie shell with parchment paper and fill with beans or pie weights.
4. Use a pie edge guard.
5. Bake in oven 10 minutes.
6. Take the crust out of the oven and remove weights and paper. Use a fork to prick holes in the bottom of the crust.
7. Place back in oven for 4 more minutes with edge guard.
8. Edges should be slightly golden brown.
9. Let cool before using in Quiche.
Ingredients
1 cup Cooked meat or mushrooms, sauted
1 tbsp Olive oil for sauteing veggies
2 cups Veggies: diced peppers, onions, ramps, zucchini and/or spinach
3 Large eggs
1 cup Heavy cream
½ cup Colby cheese-shredded or your choice of melty cheese
12 tbsp Fresh herbs minced (optional)
¾ tsp Salt
¼ tsp Pepper
Serve with salad or fruit and a refreshing drink
Directions
1
1. Wash hands
2. Preheat oven to 350 degrees. Blind bake crust (see instructions below).
3. In a large skillet, sauté veggies until soft. Remove from heat and set aside to cool.
4. In a large bowl, prepare the filling by mixing eggs and heavy cream. Stir in the cheese, meat, vegetables, salt, pepper and herbs.
5. I like to place the empty pre-cooked pie shell on a parchment-lined sheet tray. Pour the filling into the prepared pie crust. Use a pie edge guard or foil on the crust edges.
6. Bake in the oven for 45 - 50 minutes until the eggs are set and the top is golden.
Blind Baking a Pie Crust
1. Thaw crust if frozen.
2. Preheat oven to 350 degrees.
3. Line unbaked pie shell with parchment paper and fill with beans or pie weights.
4. Use a pie edge guard.
5. Bake in oven 10 minutes.
6. Take the crust out of the oven and remove weights and paper. Use a fork to prick holes in the bottom of the crust.
7. Place back in oven for 4 more minutes with edge guard.
8. Edges should be slightly golden brown.
9. Let cool before using in Quiche.
