Tuesday, June 11, 2013

The Art of Making the Perfect Quiche

If you love quiche, you know that there are some 'dud' recipes out there. And then you are left with a soggy quiche...or bland quiche...or dry quiche...or flavorless quiche...the list goes on. 

This fool-proof recipe for quiche is by far the best around. If you are not a fan of spinach, simply add any other veggies. It's very versatile!

(c) 2013 Six in the Suburbs

You'll Need:

8 Eggs, lightly beaten
1/2 cup sour cream
1/2 cup half n' half
1 lb Fresh Baby Spinach, sautéed in olive oil
1/2 Vadalia Onion, diced and sautéed in butter
1 cup shredded swiss
1 cup shredded mozzarella
cracked pepper, sea salt
optional: 1/4 tsp nutmeg (I don't like nutmeg, so I excluded this)
1 Pillsbury pie crust


Preheat oven to 450, press pie crust in botton of pie baking dish, and cook for 8 minutes

Meanwhile, combine all ingredients in big bowl

Pour mixture into pie dish and reduce oven temp to 325.

Cook for 55 minutes, or until eggs have cooked in center (top will be bubbled up, this is normal).

Let sit for 10 minutes, serve.


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