Real Men Eat Quiche, and Make It Too

I love Quiche, the whole family loves quiche. I made four of them Sunday, that’s four full size deep dish pies, and they are almost gone.

Bacon Quiche, Sooo Gooood!

What’s great about quiche is that you can put what ever you like in them. You can make taco quiche, pizza quiche, bacon quiche, veggie quiche almost any type of quiche you can think of. One other great thing about quiche, its great warmed up in the microwave. I think it might be one of those foods that actually get better when they have a chance to sit and mingle their flavors together over night.

I made three different kinds; 2 bacon, 1 sausage and 1 mushroom/spinach. Of course the kids weren’t crazy about the about the mushroom/spinach but the wife and I loved it.

OK, let’s get started. You will need

4 Deep Dish Pie Shells (I bought Frozen)
2 dozen Large Eggs
6 cups Milk
2 tsp Season Salt
2 tsp Season Pepper
2 tsp Basil ground flakes
2 large onions diced and sautéed
14 oz Grated Swiss cheese
¾ lb bacon cooked and chopped
½ lb mild sausage cooked
8 oz frozen spinach
10 mushrooms sliced and sautéed
2 Tbls butter
2 Tbls cooking oil
2 to 3 oz white wine

I created a “mise en place” by preparing all my ingredients for the quiche. I cooked and chopped the bacon, cooked and broke up the sausage, sliced and sautéed the mushrooms and onions. I used the butter and oil to sauté the onions and mushrooms. I de-glazed the pan with the wine. Cook the onions and ‘shrooms separately, of course. Then I grated the Swiss cheese. I thawed the spinach and wrung out the excess water with a clean dish towel. I then chopped the spinach.

I pre heated the oven to 350 degrees. I took the thawed pie crusts and pricked the bottoms with a fork. Put the pie shells on sheet pan and placed them in the oven to pre-cook the shells. This keeps the crust from becoming soggy when you add the egg mixture. The fork pricking is to keep the pie shells from bubbling up, you may need to keep an eye on them and poke them as needed. Remove when they turn light brown.

Once the pie crusts cool you can fill them. Put as much as you can fit in each pie. I usually layer the ingredients. Start with some cheese, then meat, or mushrooms and spinach, then onions, then finally some more cheese to top it off.

I made the egg mixture in two batches. Make the egg mixture by cracking a dozen eggs in a bowl, pour in 2 cups milk and add one tsp each of the seasonings. Mix well with a whisk, egg beaters or hand mixer. Pour or ladle the mixture into two of the filled pie crusts. I usually switch back and forth between the 2 quiches to assure even filling.
Be sure to use sheet pans under your quiches, this helps greatly with putting the quiche in the oven and keeping the egg mixture off the bottom of the oven.

Place the quiche in the oven. Mix up the other batch of egg mixture and place those two quiches in the oven. Cook for 1 hour at 350 degrees or until a paring knife come out of the quiche clean.

Let the quiche stand for at least a half hour so it can finish setting up. Cut into 1/4 or 1/6 size pieces and serve.

Mushroom and Spinach Quiche, Em.. Yummy

Sausage Quiche Gooood Toooo….


1 Comment

One Response to “Real Men Eat Quiche, and Make It Too”

  1. […] Since this was a hash brown potato crust quiche I decided to stay with the  breakfast theme and used sausage for the meat and Colby-Jack cheese. Otherwise the ingredients are the same as my previous Quiche post. […]

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