Teri’s Quiche

 

1 package with 2- 9” deep dish pie crusts or 1 homemade pie crust put into a large Quiche Pan

1 small bag of fresh baby spinach, blanched, drained, and cooled

1 small onion minced and cooked in microwave for 1-2 minutes just to soften

½ cup artichoke hearts, chopped

½ cup black olives, chopped

4 cups grated cheeses, Gruyere or Swiss, Monterey Jack, Cheddar, and ½ cup Parmesan (or any cheeses your choice)

 

Beat together:

4 eggs

1 ½ cups evaporated milk

1 garlic clove, minced

Dash salt

½ teaspoon dry mustard

White pepper

¼ teaspoon fresh grated nutmeg

Dash cayenne pepper

 

Preheat your oven to 350- degrees.  In uncooked pie crusts layer ingredients in the order they are listed, and gently press down the layers with your hands.  Pour the beaten egg mixture over the layers.  Place the pie dish on a baking sheet and then in the oven.  Bake for 35- 45 minutes or until the knife comes out clean.  Let the quiche rest for 15 minutes before serving.  If I use the frozen shells, this recipe makes 2 quiches, you can freeze one for another day.  When using a quiche pan this recipe will only make one quiche and take longer to bake.

You can use many other ingredients: leeks, broccoli, asparagus, ham, bacon, mushrooms, and diced tomatoes.  Whatever combination you desire!