I’m always intrigued as to what makes a quiche top notch—which in general, mine are not.  But after playing around with a number of recipes, I came up with one that hit the mark; and I think the secret really is the number of eggs—more than I’ve generally used. The rich, creamy cheese custard with a crunchy crust is a winner.  With a nice Caesar salad and crusty bread, it makes for a delicious lunch, especially during these nippy days of Fall!

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Now that’s a delicious Quiche!

SERVINGS 6-8 CHANGE SERVING SIZE

COOK TIME 35

PREP TIME 25

READY IN 60

Ingredients

• 9 inch pie crust store bought - or make your own!
• 7 large eggs
• 1 cup milk/cream combination
• 3/4 tsp salt
• 1/2 tsp pepper fresh, ground
• 3/4 cup ham cooked, cut or diced
• 1 1/2 cups cheese shredded, your choice
• 3 tbsp chives or green onions, chopped
• 5-6 large mushroom(s)
• 1 tbsp butter
• 1 tbsp fresh herbs mixed, sprinkled
• 1 cup baby spinach leaves handful
• 1 large tomato ripe
• 1/4 c fresh parmesan cheese grated

Instructions

1. Preheat oven to 375 degrees
2. In a large bowl, whisk together eggs, milk, salt, pepper and herbs
3. On medium heat sauté mushrooms in butter until golden
4. Sprinkle ham, 1 cup of the cheese, mushrooms, spinach, green onions into uncooked pie crust shell and pour egg mixture over the top.
5. Slice tomato into as many slices as portions as you plan on serving, and place on top
6. Sprinkle remaining cheese on top, followed by the grated parmesan cheese
7. Bake for 35-40 minutes, until the center is completely set.