Everything But The Kitchen Sink Quiche
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- 1 c
- diced smoked ham cubes, 1/2" cubes
- 1 c
- shredded sharp cheddar cheese
- 1/3 c
- chopped onion
- 1 c
- fresh spinach, deveined
- 1/2 c
- chopped mushroom, fresh
- 2/3 c
- heavy whipping cream
- 6 large
- eggs, separated
- 2 medium
- pre made pie shells
- 1 Tbsp
- olive oil, light
1Pre-heat oven to 375 degrees. In a medium skillet, heat olive oil and saute onions and mushrooms together. Add spinach and heat just to wilting. Add ham cubes, cover and reduce heat to very low.
2In a large bowl, beat egg whites to stiff peaks, then slowly add whipping cream to a custard like consistency. Add egg yolks one at a time, maintaining the custard-like consistency.
3Remove ham and vegetable mixture from heat and slowly add by large spoonfuls into egg mixture, adding shredded cheese in between. Reserve about 1/4 cup of cheese back.
4Add egg mixture evenly between 2 8" pre-made pie shells. Sprinkle the remaining cheddar cheese on top of each.
5Place each quiche' on a cookie sheet mid-oven and bake for approximately 25 to 30 minutes. If the weather is very damp outdoors, expect to add about 10 minutes to your baking time.
6When golden brown on top, pull from oven and allow to cool for about 10 minutes. Slice and serve. Bon Appetit!