When Donna, my sister-in-law, Jaime's, mother asked me for this recipe ... I sort of drew a blank. I don't actually use a recipe anymore, I just go with it. So, I thought I should add this to my favorite list here since we make it so often. I'm not saying this is the best quiche you will ever eat but it's a darn good one and the best part about making homemade is you know exactly what you're eating. I hope yours turns out great!
Makes 2 pies
What you'll need:
2 frozen pie shells; 9" deep dish and gluten-free if you prefer
1 Tbs. Olive oil
1/2 cup fresh parsley, minced
2 cups swiss cheese, shredded
2 cups half and half (or heavy cream)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
Freshly ground black pepper
1 bunch scallions, green parts sliced
Step 1: Preheat oven to 350 degrees Fahrenheit. Remove frozen pie shells from plastic bag and set on a rack away from the oven to thaw while assembling the rest of the ingredients.
Step 2: Chop any vegetables you are using except spinach. Heat oil in a skillet over med high heat and sauté onions first until soft and brown on the edges, about 5 minutes. Add remaining veggies (except spinach) and sauté an additional 5 minutes. Add spinach last and stir until wilted, just a minute or two. If you decide to use spinach, grab several large handfulls and lightly saute in a little water, until wilted. Strain the vegetables in a mesh colander and let cool.
Step 3: Shred the mozzarella and Swiss cheeses and set aside. Beat the eggs in a medium mixing bowl and add cream, salt, nutmeg and pepper and set aside.
This is how I assemble the quiche....
1. In a large bowl, combine the veggies and three cheeses and toss until evenly distributed. Divide the cheese and veggie mixture evenly between the two pie crusts and spread it out but let it mound a little in the middle so it's not too close to the edge.
2. Beat the egg mixture again for a few seconds to be sure the seasonings have not fallen to the bottom of the bowl. Pour half the egg mix into one pie and the other half into the other making sure it doesn't reach the embers edge of the crust ... otherwise, it will spill over in the oven while baking.
3. Using a fork, gently move the veggies and cheeses around to "stir" in the egg. Top with scallions and bake 40-60 minutes. Check on the quiche after 20 and 30 minutes to be sure it isn't burning. The quiche is done when the pies are puffed up and evenly golden and the center of the pie bounces back when carefully pressed with your fingers. If it sinks slightly in the middle or looks watery or a little gooey, keep baking for another 5-10 minutes or so until done. Remove from oven and let cool 10 minutes.
Freezing option: slice pie like a pizza and either wrap each piece individually or the whole pie with saran wrapt in foil. Freeze. If the whole pie is frozen, keep it in the metal pie tin and place in the oven on 350 for 30 minutes. Check the middle to see if it is cold and if it is, bake longer.