Basic Quiche by Shelly
It's a great starting off point but I made so many changes I don't even know if its even the same recipe.
First off I used a tube of crescent rolls for the crust. I used a deep dish pie pan and stretched and squashed the whole sheet around until it sort of resembled a pie crust, up the sides of the pie dish. Poked some holes in it, baked it at 425 for about 15 minutes. Had to keep checking on it and popping the puffed parts up so it would lie flat. I sauteed baby spinach and portabella mushrooms with a half teaspoon of minced garlic in olive oil until the garlic was soft and the spinach wilted - enough to look like it would cover the bottom of the crust. When the crust was done, I used 3 different shredded cheeses, just a thin layer of each, on the bottom of the crust, followed by the mushroom/spinach/garlic layer then added diced ham over that. I added the egg layer using 5 eggs and 1 cup of skim milk, along with the white pepper, garlic salt, omitting the nutmeg. Wisked it all together and poured it over what was in the crust already - I probably had 1/3 to 1/4 cup of the egg mixture left. I added a handful of chives, about a half teaspoon of basil and a little onion powder on the top and threw it in the oven. It took almost 50 minutes until the middle got to where it was set enough that I could take it out of oven using the baking times and temps as above. Now it is cooling/setting; smells great and I can't wait to taste it. 1st quiche I ever made...
1 user found this review helpful
Aug. 16, 2014