Quiche Three Ways
3 Rounds of Homemade or Storebought Pie Crust
We use King Arthur Flour’s Recipe
Base Egg Mixture
18 large eggs
1 1/2 c whole milk (add a little cream for richness)
salt and pepper throughout
Choice of Fillings
8 oz Crumbled Goat Cheese, 4 slices chopped Smoked Salmon, 1/4 c Chopped Fresh Dill
1 c Grated Gruyere Cheese, 8 stalks blanched, halved Asparagus, 1/2 c Sauteed Button Mushrooms, 1/2 c Sauteed Onions
1 c Grated Manchego Cheese, 8 Halved Cherry TomatoesPreheat oven to 375 degrees Fahrenheit.
Grease each 9-inch pie pan. Roll out dough on a floured surface and place in each pan. Fold and crimp the sides of the crust all around. Pierce the middle all over with a fork and bake until slightly golden, about 12-15 minutes.
Meanwhile, prepare the Base Egg Mixture in 3 large bowls (each bowl with 6 eggs, 3/4 c milk, salt and pepper). Whisk the ingredients in each bowl until combined.
Sprinkle the cheese from each Choice of Fillings into each prepared pie crust. Pour the Base Egg Mixture on top. Sprinkle the remaining Choice of Filling ingredients on top. Be sure to play close attention especially to the arrangement of the halved tomatoes in one quiche and asparagus in a fan in the other. Transfer quiches to the oven and bake until the filling is set, 35-40 minutes. Let cool for at least 15-20 minutes, cut into slices and serve.