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:photo_1

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

Next whisk together the four eggs and the heavy cream and milk.photo_5

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

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

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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.

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

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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!