Tuesday, July 19, 2011

Six-Layer Quiche

There is nothing easier to make for a quick meal than a quiche.  All you really need are cream and eggs, the rest is up to you.  I strongly suggest a heavy dosing of Gruyere cheese as nothing makes a quiche taste more rich and delicious than Gruyere; a few scrapings of fresh nutmeg can give it that little something extra that will have your guests raving.  After that the choice is up to you.  I'll often make quiche when I want to clean out the vegetable bin in the refrigerator, those last couple of mushrooms, the bunch of scallions beginning to sag, the half pepper, even the remnants of last night's roast chicken, all contribute to a delicious tasting quiche.  Depending upon the ingredients it can be hearty or light, and it's well suited to any time of the day  -- brunch, lunch, or dinner.  It can be prepared up to a day ahead and baked when you need it making it the perfect choice for your busiest of days. How's that for versatile?

Here's one of my favorite recipes both for simplicity and taste.

SIX-LAYER QUICHE

1 refrigerated pie crust
1 cup shredded Gruyere cheese
1/2 cup each:
Chopped green pepper
Chopped scallions
Sliced mushrooms
Diced ham
Bacon, diced
3 eggs
2 cups half 'n half
2 tablespoons flour
Grating of fresh nutmeg (about 1/4 tsp.)

Preheat oven to 450 degrees F.

Let crust come to room temperature.  Unroll and press into the bottom and up the sides of a 9" deep dish pie plate.  (If you don't have a deep dish pie plate, it's perfectly acceptable to use a deep dish frozen pie shell.) Saute peppers, onions, mushrooms, ham, and bacon together in a medium saute pan until done; drain.  Place in bottom of unbaked pie shell and top with cheese.  In a separate bowl, beat eggs.  Whisk in half 'n half and nutmeg.  Add flour to mixture and mix until smooth.  Pour on top of ingredients in pie shell.  Bake at 450 degrees for 10 minutes.  Reduce temperature to 350 degrees and continue baking for 25 more minutes.  Let stand for ten minutes before slicing.
Serves 6

8 comments:

The Slow Roasted Italian said...

This looks fantastic!

Tracy Wood said...

What a gorgeous looking quiche! I agree with you about Gruyere cheese!

sheryl said...

This looks amazing! I would love it if you came by and shared some of your recipes with us at Cast Party Wednesday tomorrow.
Thanks,
I hope to see you there!

Cozy Home Scenes said...

Wow! I love quiche, but the one in the picture looks mouthwatering! Thanks for sharing your version of how to make one.

Kristin said...

This looks delicious! I am going to have to give this a try.
Holy Cannoli Recipes

Christy said...

hot cha cha...that looks amazing! i love all the wonderful ingredients you hid under that gooey gruyere top. thank you for sharing with tuesday night supper club!

Chaya said...

I have been eyeing this since you posted it on My Meatless Mondays. It has been acting like a magnet. I love quiche and this looks so solid, so tasty. We are featuring it, this week, so please come by and by all means, bring more food.

The Lucky Wife said...

Thank you so much for your comment about the Mediterranean Pot Pies... yes, they were amazing! Let us know what you think. :)

Now, THIS is a must-try recipe for me! I've been looking for a quiche recipe, wanting to make one for a while now. Never heard of this type of cheese... The Chef, I'm sure, has! It sounds wonderful.

I hope you'll join us for our Christmas series starting September 16!