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Thursday, September 09, 2010

Deep Dish Quiche

I’m almost ready to work the oven again.  The heat of summer is dissipating and we’re ready for hearty foods once again.  We’re still hosting guests fairly regularly, so I’m looking at quiches and frittatas for breakfasts.  This one caught my eye.  Its hearty, yummy and not your usual quiche
Deep Dish Quiche
Olive oil for the pan
1 onion sliced thinly
garlic (to taste)
1 package of baby spinach
dash of salt
refrigerated pie crust (I do NOT make my own pie crust anymore – Pillsbury’s is good)
1 jar of roasted red peppers
1 lb of mushrooms sliced and cooked
6 oz cheese
4 eggs
1 cup of milk
½ tsp dried rosemary crushed

Preheat the oven to 350 (always)
Using your large skillet (mine is cast iron) – heat a little olive oil and sauté the onions and garlic until softened
Add the spinach, and salt and pepper.  Cook until wilted.  Drain off any excess liquid
Using a springform pan (trust me on this one) line the pan with the piecrust.  Make sure to come up the sides – that’s the point of “deep dish”
Spread half of the vegetables (all of them) over the bottom of the crust.  Top with half of the cheese
Repeat the layers so you have 4 layers in all
Beat the eggs and milk together. Add the rosemary
Pour over the vegetables and cheese
Bake for 50-60 minutes (until a knife comes out clean)