Quiche Casey

Fancy Omelette Pie!

This is perhaps the best quiche I’ve ever had.  Proportions are approximate, but, of course, that’s the fun in it. Use a standard flaky pie crust or a store-bought crust if you’re in a jam, but it is worth the time to use a homemade crust.  The recipe is adapted from Laura Hancock’s Quiche Lorraine.  Makes two 9.5 inch pies.

Recipe courtesy:    Casey & Laura Hancock

Ingredients

Custard

• 5 large eggs
• 1 c heavy cream
• 1 c skim milk
• black pepper to taste
• garlic to taste

Fillings

• 1.5 balls fresh mozzarella
• ½ package frozen leaf spinach, thawed
• ¼ medium onion, sliced
• 1 large tomato, diced
• ½ package baby bella mushrooms, sliced (generous)
• ¼ lb prosciutto ham, medium sliced

Preparation

Pre-bake 9” pie crusts and leave oven preheated to 375°F.

Blend eggs, cream, milk, pepper, and garlic in blender.  Toss thin sliced onion, chopped ham, coarse-diced tomato, chopped spinach, sliced mushrooms, and cubed mozzarella in bowl.

Distribute mixture between pre-baked crusts and pour egg mixture over it.

Bake at 375°F for 50 minutes, covering the quiches loosely with tin foil after about a half hour to prevent the tops from getting too brown.  Quiches will puff up near end of cooking.  Remove quiches and allow them to cool and settle for a few minutes before serving.