As mentioned a few moments ago, I made a quiche earlier this summer, and it was rather tasty. I decided I'd try to make another one to share with my dad's side of the family at our reunion this afternoon.
Ingredients! Only forget the mozzarella cheese in the background. I ended up not using it. And pretend that the 9-inch pie crust is in the picture. In reality, it was thawing on the other side of the kitchen so that it'd separate from the other pie crust to which it was attached (two-pack, yo).
Preheat the oven to 350 degrees.
My recipe before called for diced onion, but I decided to go with broccoli this time. As for measurements, I can't say. Somewhere between a half a cup and a cup. The recipe calls for half a cup of onion, but I figured more broccoli couldn't hurt, so I diced until there was no more tree branchy bits and called it a day.
In one bowl, mix your cheeses and flour. That's two cups of shredded cheese and one cup of Monterey Jack (and other assorted) cheese. Three tablespoons of flour.
In a separate bowl, add five eggs (or in this case, Liquid Egg / Egg Beaters equivalent), 1/2 cup of half and half, broccoli, and a 4 oz. can of drained sliced mushrooms. Mix it up. Then add the bowl of your cheeses and flour.
And it'll look kinda like this. Mix a bit more.
Pour contents into pie crust. Like so.
Only you probably won't have a camera in one of your hands.
Bake at 350 degrees. I set the timer for 45 minutes, checked it out, and added another 12 minutes. You should allow for a total of 60-70 minutes in the oven, but some ovens are quirky.
It should come out looking something like this.
Cool for 10 minutes before serving.
I'm wrapping this up for our two-ish hour drive to the reunion.
One more thing! I recently learned that to make the pie crust less weird-looking, stick the pie crust in the oven for about 10 minutes before pouring the stuff in it! That's not a requirement. It'll taste awesome, but it won't look like a freak of nature.
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