1 box pie crust... this has 2 crusts in it. I use store brand... let them warm up..
2 -8” pie pans
3 tbs butter
1 tbs olive oil
3 cloves garlic finely minced
1 tsp fresh thyme leaves pulled from the stems
2 very large onions sliced very thinly
2 boxes mushrooms sliced.
2 boxes frozen chopped spinach, thawed and squeezed dry as you can possibly can-to do this place defrosted spinach in a clean tea/dish towel and squeeze as hard as you can.
3 cups of shredded gruyere cheese
4 oz crumbled goat cheese
10 eggs
1 C Cream
1 C half and half
1 tsp salt
1/2 tsp pepper
1/4 tsp freshly grated nutmeg
In a sauté pan melt 2 tbs. butter, add garlic, mushrooms, thyme leaves and cook over medium heat until browned. Set aside.
Using the same pan cook onions, and remaining 1 tbs butter, olive oil, on a lower heat to carmelize them. This should take 30-40 minutes. Stir constantly. You do not want them to get browned and crunchy.
Add eggs, cream, half and half, salt, pepper, and nutmeg to a blender. Blend until the custard mixture is incorporated.
Press crusts into the bottom of 2 pie pans... fill each pan with the half of the cheeses, squeezed spinach, onions, mushrooms, then pour the liquid egg mixture over the quiche.... place pie pans on a baking sheet in case of a bubble over in your oven. bake at 350 for about 1 hour and 15 min... or until firm. This reheats well...
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