Momma Joy’s Quiche

/ andreah94

So I have never made a quiche, but my Auntie Joy – who is an amazing cook – made quiches over Christmas that D loved. She was nice enough to share it with me and this morning I thought I would try my hand at it because I wanted to feed six people and it seemed like an easy, satisfying, and cost effective solution. Everyone seemed pleased with it=) I cannot eat eggs so of course could not participate. I made a couple of changes  – I used mozzarella cheese because I did not have gruyere. I also considered adding bacon, but ultimately did not feel like frying it. Additionally, I omitted the butter and used 1/3 whole milk and 3/4 cream because I had some whole milk that I needed to use up.

Serves 6-10

Tbs. butter
2 Tbs. olive oil
5 large mushrooms – sliced
4-5 large sliced shallots
1 bag baby spinach
2 Tbs. sherry
Sliced mozzarella, jack, gruyere, brie, fontina or cheddar
10 large eggs
1 cup whipping cream
1 pkg. Pillsbury ready made pie crusts

Makes 2 quiches
Prebake pie crusts per pkg instructions. (You will need to bring them to room temperature, pre-bake, then cool).
Heat oil and butter if using. Saute shallots (properly seasoned) in large frying pan approx. 10 mins .  Add mushrooms…..saute but donʼt overcook.  Add spinach and cook until just wilted.  Drain off any excess moisture.
Add sherry and heat to just cook off alcohol.
In a large bowl, beat together the eggs and cream.  Add salt and pepper.
Once pie crust is cooled, layer slices of cheese in the bottom of pastry, overlapping.  Divide spinach mixture
between the two and pour the egg mixture over the tops.  Bake uncovered at 375 for
about 35-40 mins.  Check with toothpick in center.
Let cool 10 mins before cutting.

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