Basic Quiche

Basic Quiche
1 & 1/2 c. Half & Half cream
4 eggs
fresh ground pepper

1/2 c. fresh grated Parmesan
1 c. mozzarella

embellishments of choice (see below)

Pastry lined deep dish pie dish; see Pastry Pie Crust recipe, line pie dish & chill until needed

Preheat oven to 425.

Scatter cheeses evenly over bottom of pastry lined pie dish; mozzarella on bottom, Parmesan sprinkled over.

In large mixing bowl, combine cream, eggs and freshly ground pepper (1/4 - 1/2 tsp, to taste); using whisk or fork, whip until light & frothy. Pour over cheese (and embellishments of choice) in lined pie dish.

Bake at 425 for 15 minutes. Immediately reduce heat to 350 & bake another 30 minutes, until knife inserted in center tests clean. Remove from oven & allow to set 5 - 10 minutes before serving.

Embellishments to be layered over the cheese before egg mixture is poured over:

Quiche Florentine:
10 oz frozen chopped spinach, thoroughly drained
1 small onion, chopped & lightly sauteed in 1 TBS olive oil

Mediterranean Quiche:
1/2 c. Mediterranean olives, pitted & sliced
1/2 c. feta or goat cheese substituted for 1/2 c. of mozzarella
2 cloves garlic, minced
1 Roma tomato, seeded & chopped

Fiesta Quiche
1 c. canned black beans, rinsed & thoroughly drained
1 Roma tomato, seeded & chopped
1 small jalapeno pepper, seeded & chopped
1 small onion, chopped & lightly sauteed in 1 TBS olive oil
1 & 1/2 c. Monterey Jack cheese substituted for Parmesan & mozzarella
(optional: 1/4 c. black olives, pitted & sliced)

Denver Quiche
1 small onion, chopped & lightly sauteed in 1 TBS olive oil
3/4 c. chopped green pepper
1 Roma tomato, seeded & chopped
1 c. diced ham