Aprile's Kitchen

Quiche is a savory and versatile dish that combines a flaky pastry crust with a rich, creamy filling, perfect for breakfast, lunch, or dinner.

Ingredients:

• I/2 pie crust (you can find my pie crust recipe HERE, omit sugar from crust recipe)
• 1 cup shredded Gruyère cheese (substitute Swiss or cheddar)
• 4 large eggs
• 1 cup whole milk (use heavy cream or half-and-half for a creamier recipe)
• 1 small onion
• 4 medium cloves garlic
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 tomato, chopped
• 1/2 cup cremini or bella mushrooms, sliced
• 1/4 cup parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 425°
2. Roll out dough on a floured surface to fit a 9-inch pie pan. Place the crust in the buttered pie plate and crimp the edges into a design. Butter a sheet of aluminum foil and place over the crust. Fill the aluminum foil with dried beans and prebake the crust for 10 minutes. Reduce oven to 325^o
3. In a skillet over medium heat, cook the onion, garlic, red pepper, green pepper, tomato, and mushrooms in olive oil until tender. add in parsley and mix.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Spread the vegatables evenly over the bottom of the baked crust. Top with the shredded cheese, then pour the egg mixture over the filling, ensuring everything is evenly distributed.
6. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden. A knife inserted in the center should come out clean.
7. Allow the quiche to cool for about 10 minutes before slicing.

Optional:

• Mix in 6 slices of bacon, cooked and crumbled to vegetables before pouring into crust
• Substitute asparagus, broccoli, or spinach for vegetables