Unleash The Quiche!

Here is a simple easy quiche for you to make for dinner that is creamy and flavorful, and you can put anything in it.  Mix it up to make it your own.  I have made this simple blend of eggs and cheese so many ways. I start out with a store bought pie crust and away I go to quiche - land!  Recipe below.

I start off setting up my pie crust, then saute onion or shallots.

Shredding the cheddar, and the rest of my ingredients, portobello mushrooms, grated zucchini and fresh spinach, you could also use frozen, just wring it tightly so there is no water left in it.

All layered in my pie crust and into the oven.  I have unleashed my quiche! Baked, sliced and served for dinner.

Spinach Quiche

INGREDIENTS

1 Pillsbury Refrigerated Pie Crust

Cooking Spray

1/2 cup chopped red onion or shallots

5 large eggs

1 1/4 cups of heavy cream

dash of nutmeg

1/2 teaspoon of kosher salt

1/8 teaspoon of cracked black pepper

dash of cayenne pepper or crushed red pepper flakes, if you like spicy

1 1/4 cups of grated cheese, cheddar, Gruyere, Swiss are all good cheeses to use

1  10 oz box of frozen spinach, thawed and squeezed of all water.  Roll tightly in paper towels to remove all water. The spinach must be completely dry.

DIRECTIONS

Preheat the oven to 400 degrees.  Lay out the pie crust in a deep dish pie plate and flute the crust around the edges with your finger.  Prick the bottom of the crust with a fork so it doesn't puff up.  Place in the oven for 10 minutes or until lightly browned.  Remove the crust from the oven and reduce the temperature to 325 degrees.  

Spray a small frying pan with cooking spray and turn the burner to medium heat.   Add the chopped onion and cook until translucent but not brown.  Set them aside when done.

In a medium bowl, beat the eggs, heavy cream, nutmeg, salt, black pepper, and if using, the cayenne pepper.

Place the baked pie crust onto a baking sheet, spread the onion over the bottom of the crust.  Sprinkle the cheese over the onion.  Spread the spinach out over the cheese, pulling it apart so there are no clumps, then pour the egg mixture over the spinach. Bake at 325 degrees for 1 hour or until the eggs are set and the top is golden brown. Serve immediately or let come to room temperature.  

NOTE:  I added zucchini and portobello mushrooms to my quiche when I made it this time.  You could also add chopped sweet red pepper, chopped ham or bacon to this recipe if you like.