A Month-of-Eggs: Quiche and Tell

Not to be immodest, but I’ve been told I make the best quiche. Well, we like it!

Quiche is a standby in our family’s panoply of foods. I’ll bet I make it at least once a month. DH loves it for dinner, brunch, or lunch. And because he is abstemious in his eating habits, one quiche provides us with three meals.

I make a wide range of quiches: sometimes vegetarian, sometimes with bacon, sometimes chicken or salmon chunks. Quiche is a wonderful place to toss leftover bits of protein.

My quiche is a simple matter--I don’t do hard, remember--so you can whip this up in nothing flat and then forget it in the oven for an hour to an hour and a half depending on the altitude and how your oven heats.

Quiche and Tell

1 pie crust

¾ cup cheddar cheese, divided

8 large eggs, slightly cooler than room temp

2 c heavy whipping cream

sprinkle of salt and pepper

1½ teaspoons nutmeg

4 green onions, sliced

½ cup bell peppers, chopped

½ cup mushroom pieces

1½ cups packed spinach

1 cup packed kale

¾ cup Asiago cheese

Preheat oven to 375º. Put pie crust in pie pan. Spread ¼ cup cheddar cheese on the pie crust bottom, going up the sides a bit. Put in oven for 10 minutes.

While pre-baking the crust, whisk eggs until a light, lemony color. Add cream and blend thoroughly. Add spices and whisk again until the mixture is fully mixed.

Remove pie pan from oven. On top of the cheesy pie crust, layer green onions, bell peppers, and mushrooms. Top with remaining cheddar cheese.

Toss spinach and kale together.

Top the onions, pepper and mushrooms with spinach-kale mixture, pressing down lightly. It will be mounded.

Pour the eggs slowly over the spinach mixture, making sure the eggs coat all the spinach mixture. Press down on spinach, if necessary, to coat with eggs. Sprinkle Asiago cheese over the top.

Bake at 375º for 15 minutes, then reduce heat to 350º. Bake for about another 45 minutes and check for doneness.

NOTE: Quiche can take up to 1-1½ hours of baking time depending on the oven. A done quiche has three characteristics: rises to a lovely brown dome, no jiggle in the middle, and a knife inserted in the middle comes out clean.

DH’s Rating: 5 Tongues Up   It doesn’t matter what quiche I make, DH loves it. That’s so reassuring to know you have an easy, go-to, never-fail dinner on tap!