T’s Quiche

Filling:

2- 9inch deep dish pie shells, baked for 10 minutes.

1 small onion, chopped fine and cooked on high in microwave for 1-2 minutes in a splash of milk or water.  Drain well.  Or you can sauté the onion in olive oil or butter if you prefer. I have done both.

1-2 cups diced broccoli blanched and drained well. *

½ cup black olives, sliced

½ cup artichoke hearts, diced

2 cups grated Cabot cheddar cheese, you can use other brands but flavor is best with this brand!

2 cups grated Swiss cheese**

½ cup grated Parmesan cheese

Beat together:

4 eggs

1 ½ cups evaporated milk

1 clove garlic, crushed

½ teaspoon dry mustard

heavy dash cayenne pepper & white pepper

¼ teaspoon nutmeg, fresh grated if you have it

Directions:

Divide and layer filling ingredients into the pie shells in the order they are listed.  After adding the cheeses press down firmly.  You want the pies nice and full, if needed add more cheese.  Then beat the milk/egg mixture and pour in over the two pies.  You should see the milk/egg mix come up as you fill the pies it should almost come to the inside top edge of the pies.  Place pies on cookie sheets or pie pan liners and bake in a 350 degree oven for 35-45 minutes.  Knife inserted in center should come out clean.  Let sit for 15 minutes and then serve.  Perfect with a nice tossed salad.  These freeze very well.  Just thaw and bake again. 

*Other fillings I have used:

Leeks, in place of the onion

Instead of broccoli- fresh spinach, asparagus, crisp diced bacon, mushrooms, or whatever else you might like!

**Many times I use the cheddar and then some Swiss and any other cheeses I may have like, Monterey Jack and mozzarella. 

Enjoy!