What is a quiche really, other than an omelet in a pie crust? What do you serve men holding a homeowners’ board meeting when “refreshments” are expected? Quiche.
How do you pull this together when working? I left a midday meeting and stopped at the grocery for two Pillsbury pie crusts, spinach, a small carton of mushrooms and green onions. I already had eggs, milk, cheese, red pepper and such at the house. I threw everything in the fridge and returned to work.
About an hour-and-half before anyone was expected, I did the following.
- Prime pie crusts by thawing and pre-baking per package instructions for 10 minutes in a pre-heated 400-degree oven.
- Dice one jumbo green onion, four shallots and one red bell pepper. Saute in skillet with 1-2 tablespoon of butter. Split into two bowls.
- Saute a bag of spinach in a splash of avocado oil.
- Return to cutting board and chop a big handful of cilantro.
- Chop spinach with scissors and fold into one bowl with onion-shallot-pepper mixture. To that, add 1 cup milk, two eggs and your choose of shredded cheese (amount to taste. Try a couple of handfuls). Fold together and then roll into one of the pie crusts. Place in oven and set timer for 30 minutes.
- Now, saute the mushrooms. Mix those into the other bowl of onion-shallot-pepper mixture with cilantro. Add chopped queso fresco (a quarter of a wheel). Roll into other pie crust and place in over.
- The quiche should be done in about a half-hour, but you can add 15 minutes to make them extra golden.
–The Sage Leopard