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1 baked deep-dish pie crust, cooled
2-3 oz shredded cheese (I like to use a combination of Monterey Jack and marbled cheddar)
2 slices meat (turkey, ham), cut into small pieces
6-8 small mushrooms, sliced and fried in a little bit of butter
3 large eggs
1/2 cup milk
1/2 cup half-and-half
salt and pepper to taste
Preheat over to 350F. Whisk together eggs, milk, half-and-half, salt and pepper. Spread 1/3 of the shredded cheese on the bottom of the pie crust. Add the meat and fried mushrooms, then fill with the whisked mixture. Top with remaining shredded cheese. Bake for about 30 minutes, until cheese is a little browned on top (you can put the filled pie on top of a baking sheet to prevent spillage). Cool for 10 minutes and serve.
I’ve baked up to three quiches together in my convection oven and did not have to adjust time or temperature.