Perfect Quiche
This no fail recipe is perfect everytime. It is adapted from Alice Currah's cookbook Savory Sweet Life
Equipment
- 2 pie plates
Ingredients
- 1 recipe Pie Crust or store bought crust 2 crusts
- 8 whole eggs
- 1 cup half and half Any milk will work, however, the hight the fat content the better.
- 15 ounce ricotta cheese
- 1 tsp salt
- 1 tsp fresh ground Black Pepper
- 1/2 cup onion finely chopped
- 1/2 cup red bell pepper finely chopped
- 3/4 cup matchstick carrots
- 3/4 cup mushrooms thinly sliced
- 2 cups spinach
- 2 cups grated cheddar cheese
Instructions
Preheat oven to 375 degrees.
- 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.
- 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.
- Divide vegetables up and lay them evenly over the bottom of each crust ending with the spinach and sprinkling the cheese evenly on top.
- Pour egg mixture 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.
- 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.
Notes
Note: You can also make this quiche with meat. I often 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. It's pretty hard to ruin this quiche!
Nutrition
Serving: 1sliceCalories: 343kcalCarbohydrates: 24gProtein: 11gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 46mgSodium: 526mgPotassium: 199mgFiber: 1gSugar: 2gVitamin A: 1013IUVitamin C: 10mgCalcium: 242mgIron: 1mg
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