|Brie, Mushroom, and Spinach Quiche|
Making quiche was a fairly regular event in my life, and then somehow, somewhere along the line it fell by the wayside. I guess like everything else in life it's cyclical, so no surprise that I decided to revive the tradition.
Mr. B is always happy with quiche. A slice makes for a filling breakfast or a quick lunch, it's transportable--perfect for a fall picnic or a hearty snack after a day spent picking apples.
The best thing about quiche is its utter simplicity. It's also a blank canvas; you can add anything to make it your own. My recipe originally came from The Silver Palate Cookbook, a wonderful little cookbook that I've been carting around for nearly 30 years. I've made this so many times, I have it committed to memory.
1 unbaked, deep-dish pie shell
1 1/2 cups of heavy cream
salt and ground pepper
1 cup shredded or crumbled cheese
Oven at 350 degrees
1. Mix together eggs and cream until well-combined.
2. Add a pinch of nutmeg and salt and pepper.
3. Pour into the pie crust and bake until golden.
Add whatever ingredients you like. I love to saute spinach and mushrooms and add some crumbled bacon or finely diced ham, but anything goes. Vary the cheese, toss in some asparagus or peppers. Enjoy.