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