I made this quiche for Christmas morning. It was a decadent treat. And, in the background above is the first ever non-vegetarian item featured here, a pancetta and leek quiche that I made for my non-vegetarian family. Word is it was good, though I can't vouch for it myself. What follows is a rough recipe. I was having too much fun/things were too too crazy to take the care to write things down with much precision.
1 prepared and blind baked pie crust (I used the pâte brisée recipe from The Joy of Cooking)
5 small shallots, sliced
about 1 cup of sliced crimini mushrooms
2 tablespoons butter
5 eggs
3/4 cup whole milk
2/3 cup cream
salt + pepper to taste
leaves from 1 bunch of spinach
about 8 total ounces of a combination of shredded gruyere, parmesan, and mozzarella cheeses (I'd say 2 parts gruyere and 1 part each of parmesan and mozzarella)
Saute the mushrooms and shallots in the butter for a few minutes until the mushrooms release their moisture and soften. Set aside.
Meanwhile, whisk together the eggs, milk, cream, salt and pepper.
Cover the bottom of the pie crust with the spinach. Then layer the mushroom/shallot mixture on top of the spinach. Next, form a third layer with the shredded cheeses. On top of that, pour the egg mixture, shaking the pan a bit to help it spread evenly. Bake at 350 degrees F four about an hour and 15 minutes, or until the middle is set.
The non-vegetarian quiche was put together similarly, except that I layered some chopped, browned pancetta in the bottom of the crust, topped by the sliced white and green parts of two leeks that had been sauteed in some butter until soft. Next, I sprinkled on a similar combination of cheese and, finally, poured on the egg mixture.
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