Quiche.

Here at Riverwoods we love quiche! It has become a staple for brunches, lunches, and other gathr-ings. We have been asked for this recipe many, many times and have finally wrote it down for your enjoyment. There are two great things about quiche. One, it is supposed to be rustic and comforting, so don’t worry about it looking perfect. It will taste the same regardless, and your friends and family are sure to enjoy it. Second, it makes great leftovers. We might even argue that it’s better the next or even second day. While some might consider making their own pie crust a hassle or intimidating, we promise it is well worth it. Our ‘Best Pie Crust’ recipe is foolproof, easy and delicious (better than your grandma’s, we guarantee).

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Makes 8 servings
Time: 1 1/2 hours

Ingredients:

1 Best Pie Crust, see recipe

5 eggs

1 cup heavy cream

1/4 cup milk

1 1/2 cup cheese

Kosher salt

Pepper

Fillings (about 2 1/2 cups): See note

Potato, sausage, leek

Italian sausage & peppers

Broccoli & cheddar

Spinach, bacon, & gruyere

Instructions:

1. Preheat oven to 375° bake mode. Prepare a nine-inch or ten-inch pie tin with the pastry. Build a rim with the pastry and flute it (don’t worry if its not perfect).

2. Combine eggs, cream, and milk and vigorously whisk until well combined. Season with salt and pepper.

3. Scatter your choice of fillings to the bottom of the pie, then pour the egg mixture over the fillings. Top with cheese trying to keep the cheese off the edge of the crust or it will burn.

4. Bake for 40-45 minutes, or until center no longer wobbles or until a pairing knife comes out clean when inserted into the middle. Let rest for 10-15 minutes before serving.

*Be sure to parcook or fully cook your vegetables or meat before adding them to the quiche. Spinach does not have to be precooked before adding to the quiche.