This is Amy coming at you from the pie hole project with this week's recipe! This is the second savory pie I've made for our project and a family favorite; Quiche!
One of the things i like best about quiche is that it's totally customizable to your tastes...the recipe is really for the egg/cream mixture and the vegetables and cheeses that you use you can play around with until you find YOUR family fave!
This recipe is one that my sister Crystal brought back from her mission in France.
4 medium to large eggs
1 tsp of chicken or beef bouillon or 1 cube
1 1/2 tsp of parsley (I used dried our of necessity)
500 ml of heavy cream (this translated into us using a 16 oz or pint sized bottle of cream)
2 1/2 to 3 cups of shredded cheese (we used 2 cups of sharp cheddar)
1 cup of ham, lunch meat style, cut up
1 cup mushrooms, sauteed, cut into bit sized pieces
1 cup small steamed broccoli florets
1/2 small onion, finely diced and sauteed
1 tbsp chopped garlic, sauteed with the onion
1 pie crust, pre-baked for 10-15 minutes until it's starting to look cooked but not brown.
My method with quiche is to have all of the filling ingredients EXCEPT the egg mixture cooked. Put these items into the pre-baked pie shell and pour the egg mixture over the top.
It's helpful in case you end up with too much of the filling (just take some out and save it for omelet filling).
Bake for an additional 30 minutes in a 350 degree oven until the middle is set. Watch the crust carefully and cover with tin foil if it looks like it is getting too brown. Serve hot, warm or cold!