everything but the kitchen quiche

How To Make everything but the kitchen quiche

• 1

  Preheat oven to 425 degrees F.
• 
  2

  Remember, after the pie shell, all the ingredients are optional. It just depends on what you want to make.
• 
  3

  First, whip the cream until you get peaks. As if you were making whipped cream for a dessert, only no sugar.
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  4

  While the cream is whipping crack your eggs into another bowl and whisk them good. Like scrambled eggs.
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  5

  Once the cream has reached the desired texture, turn your beater on low, and slowly incorporate the eggs.
• 6

  This recipe makes TWO standard pie sized quiches. Half fill your prepared pie pans/crusts with your egg/cream mixture. Sprinkle desired seasonings in each.
• 7

  Add your choice of chopped ingredients, 1/4 c of each to a prepared pie. For instance: for a spinach, onion, mushroom quiche, here I would add 1/4 c mushrooms, 1/4 c spinach, 1/4 c onion (all finely chopped and spread to cover the egg mixture).
• 8

  Finish filling the pie shells the rest of the way with egg/cream mixture.
• 9

  Sprinkle 1/4 c grated cheese over the top of each, if desired.
• 10

  Bake for 15 minutes on the middle rack. Drop the temperature to 350 degrees F, and bake another 25-30 minutes. Quiche is done when knife inserted in the middle comes out clean.
• 11

  Allow quiches to set up out of the oven for 10 minutes before serving.
• 12

  To reheat: Thaw quiche for 1/2 hour on the counter and bake at 350 degrees F for 15 minutes.
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