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

pepper

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)