Teri’s Heavenly Quiche

Filling:

1 quiche pan with prepared crust or 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 bag or tub fresh baby spinach, blanched and drained well. *

1 can black olives, sliced

1 can artichoke hearts, diced

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

2 cups grated Swiss cheese**

1 cup grated Parmesan cheese

Beat together:

4 large eggs, 1 yolk

1 ½ cups evaporated milk

1 clove garlic, grated

½ teaspoon dry mustard

heavy dash cayenne pepper & white pepper

¼ teaspoon nutmeg, fresh grated if you have it

Directions:

Quiche pan layer filling ingredients in order or 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, garlic and spices together and pour 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 quiche/pies on cookie sheets or on pie pan liner pans and bake in a 350 degree oven for 35-45 minutes.  When quiche is done a 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
Asparagus and broccoli 

Cooked diced bacon, mushrooms, or whatever else you might like!

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