Anyway, so back to the quiche. It was actually super simple (especially if you cheat and use the ready-made crust) and it's a great vehicle for highlighting any in-season vegetables or flavors that you love; the possibilities are endless. I chose to focus on the incredibly delicious tomatoes that are cropping up all around and made one veggie (for my father) with spinach, tomato, and swiss and the other with all of that plus Canadian bacon.
It took less than 45 minutes to put it all together and making only one would easily shave some time off. The result was a great and significant breakfast, which you know, is the most important meal of the day. And my favorite!
Spinach, Tomato & Swiss Quiche
makes 2 quiches
1/4 lb canadian bacon
1 lb frozen chopped spinach, thawed
1 cup cherry tomatoes, halved
16 oz swiss cheese, grated
2 cups light cream
1 cup milk
2 teaspoons salt
a dash nutmeg
2 pie crusts (homemade or ready-made)
1. Heat the oven to 400°F; line the pie pans with crust and cover with fork holes; bake the pie crusts for 10 minutes, w/ a weight on top (to keep them from puffing up)
2. In a large bowl, mix the eggs, cream, milk, cheese, salt and nutmeg.
3. Once the crusts have baked, remove them from the oven and cover each with the spinach, tomatoes and bacon. (we did one with bacon, if you want to make both with bacon use a 1/2 lb).
4. Place the pie pans on a cookie sheet (trust me, even an expert pour will leak a little).
5. Cover each with half of the egg/cream/cheese mixture.
6. Bake at 450°F for 10 minutes.
7. Lower the heat to 325°F and bake for 20 minutes.