Ingredients
- Custard
- 2 pie shells
- 5 eggs
- 3 egg yolks
- 2/3c skim milk
- 1/3c butter (about 5tbsp), melted
- 1tsp salt
- 1/4tsp black pepper
- 1/4tsp nutmeg
- 1/2tsp rosemary
- about 1c summer sausage (or ham), cubed
- Other fillings
- 1/2 a red onion, chopped
- 1/2 a red bell pepper, chopped
- 4-8oz mushrooms, sliced
- 3 cloves garlic
- about 1 bag of fresh spinach
- about 1c shredded dill havarti
- olive oil, as necessary
It looks complicated but it's not. Take the pie shells out of the freezer and set aside to thaw. Preheat the oven to 350. Mix all the custard ingredients together. Now, saute the vegetables, then wilt the spinach in some olive oil. Place all that in the bottom of the pie tins. Sprinkle the cheese evenly over the tins, then pour the custard over everything. Place in the oven for 45 minutes, or until the egg is set. Remove and let cool for 15 minutes or so. Also great re-warmed the next day!
Thoughts: This was awesome. We might adjust the veg ratios in the future, but it wouldn't be necessary. One possibility would be to see if cutting out the butter would still work. I think typically you're actually supposed to use 2%, whole, or half-and-half, but we didn't have that so we made do with butter and milk. I'm not sure how much the butter added, though - a lot of it kind of melted and then floated to the top of the quiches when they cooked. Even so, it's so good that maybe we don't want to mess with it. I don't know.
Disaster Index: 1/10
