Quiche

Hello my Crockheads,

Now this entre has nothing to do with my crockpot or a restaurant review. Crockheads…coming to you now…QUICHE! I don’t know what it was about Quiche that made me never consider, or really want, to make it, but Yall! Quiche is where it’s at! Who knew?? I recently made a quiche that no lie-I ate for an entire week…lunch and dinner. It was that good! I had read a couple different recipes and decided to use the basic guidelines and then add my own ‘stuffings’.

I used:

• Pillsbury Pie Crust
• 1/2 Yellow Onion- diced
• Steamed Broccoli (2 cups)
• Mushrooms (1 cup)
• Diced Ham (1/2 cup)
• Shredded Swiss Gruyere Cheese (3/4 cup)
• 9 slices of a Sweet Potato 🙂
• 3/4 cup Milk
• 1/2 cup Heavy Cream
• 4 Eggs
• 2tbsp Butter

First prepare your quiche by placing the pie crust in a casserole dish:

Begin to sauté the diced onion and mushrooms with the butter for about 5 minutes. 

Next whisk together the four eggs and the heavy cream and milk.

Then  add your steamed broccoli and diced ham to the pan with the  sautéed onions and  mushrooms for another 5 minutes.

Then layer the pie crust with your shredded cheese and transfer your vegetables on top.

Now the fun part! Take the egg and milk mixture and pour it into your casserole dish. I had a sweet potato so I also decided to cut up some slices and decorate the top.

Finally place your quiche in the oven at 350 degrees for about 45 minutes and then let cool before serving.

I am now a quiche fan. The possibilities are limitless. You can make a breakfast quiche, a lunch quiche, a dinner quiche…okay I’ll stop. But, what’s cool and easy about a quiche is all you have to do is follow the basics and then you can add in any ingredients you want.

Right Jerri Foley?

Thank you!