Sorry about the pink edges on the photo, my camera is dying a slow death!
The photo doesn’t really do justice to the yumminess of this quiche. It has a couple of ingredients that make it particularly tangy and satisfying. I used a recipe I got from Ellen at Within My Means, with a few alterations.
Preheat oven to 425F.
1 cup grated cheddar
1/2 cup grated parmesan
1 1/2 cups milk
5 eggs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp fresh ground nutmeg
about 10 sliced mushrooms
1 leek
about 20 small cherry tomatoes, slightly frozen
Saute mushrooms with leeks in butter and set aside. Combine milk, eggs, salt, pepper, and nutmeg. Add cheese, mushrooms and leeks, and tomatoes. Ellen gave me the tip to put the cherry tomatoes in the freezer for an hour or two before baking, and I think that helped them keep their shape and give a burst of flavor when eaten.
Pour mixture into pie shell (I use Pillsbury roll outs, Ellen uses Marie Callendar’s) and bake 15 minutes at 425. Lower oven to 350 degrees, cover pie edges with tinfoil so they don’t burn, and bake another 30-35 minutes.
Super easy, super delicious. Everyone loved it. The cheddar and the nutmeg give it an extra zing.
Have you ever made quiche? What are your favorite additions? Let us know in a Comment.
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