everything but the kitchen sink quiche
(1 RATING)
I LOVE Quiche Lorraine, but I also just love quiche. I wanted to make something filling for a holiday breakfast that would give us all the energy to make it to the main holiday meal. This seems to fill the bill, and is asked for by everyone that has had it once.
No Image
prep time
30 Min
cook time
30 Min
method
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yield
6 - 8
Ingredients
- 1 cup diced smoked ham cubes, 1/2" cubes
- 1 cup shredded sharp cheddar cheese
- 1/3 cup chopped onion
- 1 cup fresh spinach, deveined
- 1/2 cup chopped mushroom, fresh
- 2/3 cup heavy whipping cream
- 6 large eggs, separated
- 2 medium pre made pie shells
- 1 tablespoon olive oil, light
How To Make everything but the kitchen sink quiche
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Step 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.
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Step 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.
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Step 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.
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Step 4Add egg mixture evenly between 2 8" pre-made pie shells. Sprinkle the remaining cheddar cheese on top of each.
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Step 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.
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Step 6When golden brown on top, pull from oven and allow to cool for about 10 minutes. Slice and serve. Bon Appetit!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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