Quick and comforting. We love this quiche for its ability to come together in a snap and how it serves as a meal morning, noon or night. Surround it with all the breakfast foods, sidle it up with a salad at lunchtime or enjoy it alongside a cup of soup for dinner. No matter the time of day, this quiche fits the bill.
Time: 45 min
Serves 4-6Rating
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Loading...| 1/2 cup diced tasso | |
| 1 shallot, diced | |
| 2 cups sliced mushrooms | |
| Garlic Extra Virgin Olive Oil | |
| 2 cups gruyere, cheddar or monterrey jack cheese | |
| 4 eggs | |
| 1 3/4 cup half & half | |
| 1 tsp French Herb Salt | |
| 1 tsp Sariette Blend | |
| 1/4 tsp freshly ground nutmeg | |
| 1/2 tsp white pepper | |
| 1 homemade or store-bought pie crust |
| 1. | In a large bowl, whisk together the eggs, half and half, Sariette Blend, French Herb Salt, nutmeg and white pepper. Set aside. |
| 2. | In a skillet set over medium heat, saute the tasso, shallot, sliced mushrooms with a drizzle of Garlic Extra Virgin Olive Oil. Saute until the mushrooms have released all their liquid. |
| 3. | Spoon the tasso - mushroom mixture into the bottom of the pie crust and add in the grated cheese. Pour the custard into the crust. Place on a sheet pan and place in the oven. |
| 4. | Cook for about 50 min - 1 hour or until the center is only slightly jiggly. |
| 5. | Remove from oven and allow to sit at room temp for at least 15 mins to set up before cutting. |
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