Begin with prepackaged prepared frozen 9 inch deep dish pie crust. I like Marie Calendars in the frozen food section. Slightly thaw enough to poke with a fork in a few places on the sides and bottom. Place in 400 degree oven Aprox eight minutes or until lightly brown then remove from oven hold on side. This helps the finished quiche to have a flaky crust instead of soggy if not pre- baked , very important step.
Egg Filling for each quiche :
In mixing bowl place five whole eggs and Aprox. one cup of heavy cream and dash of ground nutmeg and whisk until blended.
Filling: all fillings should be cooked prior to placing in browned pie shell , many choices here.
- Cooked diced bacon and diced onion.
- Diced ham , bell pepper and onion.
- Cooked sausage and salsa.
- Diced tom , fresh spinach ,garlic, onion and buffalo mozzarella cheese. 5. Mushroom , zucchini, onion , red bell pepper.
place cooked filling in shell with small amount of shredded cheese season salt and Pepper then pour egg mixture over until filling is close to top of pie crust without overflowing. Note here: if not full enough add a little more heavy cream or a little more filling to reach top. Place in 300 degree oven and bake Aprox. 45 min to one hour or until quiche is lightly brown on top and firm and not runny in center. Cut into eight like a pie.
Great for lunch or brunch service. It is always a real hit on the Papagallo memorial services at sea. This is so easy to prepare and loved by everyone.
Have fun and get creative with the fillings,
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