Quiche Revisitied

Quiche Revisitied

Another item I baked last night- a mushroom, onion and cheese quiche. I haven’t baked a quiche in over a year (see earlier posts), so I was pleasantly surprised with how well this one turned out. For the crust, I used white flour, salted butter, and kneaded the dough by hand (which I find is the most effective as opposed to using my mixer).
I tried a different technique for the filling- instead of chopping the ingredients and beating them together with the egg and milk mixture, I blended them together in my magic bullet to achieve a smoother, more “pureed” consistency. It turned out extremely well!

Quiche V

Quiche

Quiche V

Inspiration: A bacon net lacing into one solid layer of bacon on the bed of the entire quiche. Wall to wall bacon they say.

A last remnant of the age of quiches. I used to make quiches all the time, until I realized that people can only eat so much quiche. The crust here is made with veggie shortening which makes for a nice crisp crust; however not the best in taste. Filled with a four egg cream mixture and garnished with whole spinach leaves- this babe baked at 350 Degrees for roughly 25 minutes depending on how stiffy you want your eggs.