Any Kine Quiche
SKU:
Like Pillsbury Manapua or C2’s Orzo Salad, Any Kine Quiche is a flexi-recipe where “any kine” combinations will work for your particular taste, and for what is in your fridge.
Pie crust, eggs, a little cream, cheese of your choice, some fillings, and you're well on your way to a great quiche.
Pie crust, eggs, a little cream, cheese of your choice, some fillings, and you're well on your way to a great quiche.
Ingredients
Proportions are for 2 sausage, mushroom, onion, and spinach quiches, as frozen pie crust comes in pairs.
½ package of Jimmy Dean pork sausage (16 ounces) Cut it in half and freeze the other half for next time.
1 carton of your favorite mushrooms, thinly sliced.
1 onion or 3-4 shallots, thinly sliced
1 bag of fresh baby spinach (5-6 ounces)
Hawaiian salt and pepper, to taste
2 9-inch pie crust (not the graham cracker variety!)
6 eggs
About ½ cup of half-and-half or whole milk OR
¼ cup each of heavy cream and non-fat milk, both of which we always have in the house
About ½ cup of shredded gruyere cheese
About ½ half cup of shredded Swiss cheese
½ package of Jimmy Dean pork sausage (16 ounces) Cut it in half and freeze the other half for next time.
1 carton of your favorite mushrooms, thinly sliced.
1 onion or 3-4 shallots, thinly sliced
1 bag of fresh baby spinach (5-6 ounces)
Hawaiian salt and pepper, to taste
2 9-inch pie crust (not the graham cracker variety!)
6 eggs
About ½ cup of half-and-half or whole milk OR
¼ cup each of heavy cream and non-fat milk, both of which we always have in the house
About ½ cup of shredded gruyere cheese
About ½ half cup of shredded Swiss cheese
What To Do
Add the sausage to a pan, and break up to cook. Cook until sausage has started to brown, then add onions and cook until soft and starting to brown. Add mushrooms, and keep cooking until mushroom juices have cooked off a bit, and then add spinach, continue cooking until spinach has just wilted and is well distributed. Set aside and let it cool a bit.
Pre-heat oven to 350°F. In a separate bowl from the fillings, scramble eggs and add half-and-half or milk. Mix in cheese.
To prep for baking, put both pie crusts on a rimmed baking sheet. Spread the filling between the two pie crusts evenly. Pour the eggs/cream/cheese mixture over the quiche.
DO NOT fill to the top because it will spill over and create a huge mess in your oven. Bake at 350°F for about 45 minutes.
The crust should be nicely browned and the top should be solid, slightly brown, puffy and only a bit jiggly. Let sit for about 10 minutes before cutting. The spare quiche freezes exceptionally well and fits snugly into a large Ziploc bag.
Pre-heat oven to 350°F. In a separate bowl from the fillings, scramble eggs and add half-and-half or milk. Mix in cheese.
To prep for baking, put both pie crusts on a rimmed baking sheet. Spread the filling between the two pie crusts evenly. Pour the eggs/cream/cheese mixture over the quiche.
DO NOT fill to the top because it will spill over and create a huge mess in your oven. Bake at 350°F for about 45 minutes.
The crust should be nicely browned and the top should be solid, slightly brown, puffy and only a bit jiggly. Let sit for about 10 minutes before cutting. The spare quiche freezes exceptionally well and fits snugly into a large Ziploc bag.
Variations on a Theme
Our quiches tend to skew toward the “fillings” part, especially vegetables, and using meat (usually sausage or bacon) in small amounts, just enough to flavor the vegetables.
Here are additional combinations that the ohana likes:
Here are additional combinations that the ohana likes:
- Sausage, mushrooms, shallots, zucchini and provolone/mozzarella
- Onions, mushrooms, zucchini, red pepper and jalapeño Jack cheese
- Red pepper, artichoke hearts, zucchini, onions and Colby/Jack mix