Welcome to another Mosaic Monday hosted by Mary at The Little Red House! Check out Mary's blog, there are loads of participants with all different kinds of really cool mosaics joining in on Mosaic Monday every week!
This is a basic quiche recipe I've been making for years. It's been adapted along the way to whatever I have on hand. Whole milk, low fat, heavy cream, it's a basic custard so use whatever you have. You can add any fillings you like, any cheeses you like. Very adaptable. Spinach and Artichoke with Mozzarella is really good. The recipe usually makes enough for a deep dish crust OR two regular pie crusts. Tonight I used 2% milk, shredded cheddar and shredded mozzarella. It's basically a "leftovers" quiche! Sounds nicer than a "dump" quiche though. But that's basically it. Dump whatever you have and mix it up, pour it in and bake. It is a lot more elegant than I make it out to be, it's great at a brunch, or luncheon, or anything.
It's also good crustless, just pour into a baking dish and bake until it's set in the center.
Broccoli, Cheddar and Mushroom Quiche
1 (9-inch) unbaked pie shell
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 cup heavy cream
1/2 cup milk
1 1/2 cups broccoli, florets, chopped small
1-1/2 cups sharp cheddar cheese (shredded)
8 ounces mushrooms, white button, sliced
1 shallot, chopped fine
olive oil and a little butter
Preheat oven to 375°. Line pie shell with parchment paper or aluminum foil and fill it with uncooked beans, rice, aluminum or ceramic pie weights. Bake until golden brown and dry. Carefully remove foil and weights. Transfer to a wire rack to cool while making filling.
Heat oil in a large nonstick skillet over high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms, and season with salt and pepper. Add broccoli and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown and the broccoli is tender.
Transfer quiche pan to a baking sheet. Sprinkle half the cheese evenly over the bottom of the crust. In a medium bowl, whisk together milk, cream, eggs. Season with nutmeg, salt, and pepper. Mix in the mushrooms, shallots, broccoli and remaining cheese. Pour into the pie shell. Transfer to oven, and bake until just set in the center, about 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.
They really do mean WAIT TEN MINUTES before slicing. I had one messy, messy slice. but it tasted so good. I never said I had patience to wait. and you must have noticed by now how well I am at following directions!
You can make a quiche ahead of time, just reheat it. It freezes and reheats really nicely!
If you need to bake your own pie shell, here a few good recipes... Martha Stewart Flaky Tart Dough and Pate Brisee, Martha Stewart's Basic Pie Dough.
I like to take the easy way out and just buy one!
Stop by Cuisine Kathleen and show Kathleen your whites. Or just check out everyone else who's joining in with their white tables, dishes, flowers, whatever! Always a fun event over at Kathleen's. Check it out! Her event starts tomorrow on June 23 but many have already started posting their whites! I'll be there tomorrow to show her my pearly whites!