MUSHROOM QUICHE

Light and savory Mushroom Quiche. Not just for special occasions, easy to make and versatile enough for everyday. The basic quiche recipe remains constant, but you can add your own twist to it. This time, I had lots of mushrooms so that's what I made. Next time, who knows? Maybe asparagus...

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Makes two 9-inch deep dish quiches.

Ingredients:

8 oz mushrooms

1/2 onion

2-3 cloves garlic

4 slices thin sliced deli ham (optional)

1 cup grated cheddar cheese

1 cup finely grated parmesan cheese

2 cups heavy cream

1 cup milk

8 eggs

pinch salt

pinch white pepper

2-3 drops tabasco sauce

1 teaspoon dried thyme

1/2 teaspoon freshly grated nutmeg

2 nine inch deep dish pie crusts (fresh or frozen)

Directions:

Preheat oven to 400 degrees. If using frozen pie crusts, remove from freezer and take out of packaging. Allow to thaw on counter for about 10 minutes. Prick with a fork on bottom and around sides. This helps prevent the crust from bubbling up and becoming uneven when you pre-bake it. After 10 minutes, place the pie crusts into the oven to pre-bake for 10 minutes.

Remove from oven, set aside and allow to cool.

Chop the onion, cut up the ham and finely chop the garlic. Clean and slice the mushrooms. Heat a large skillet, add oil and chopped onions. Saute until soft. Add the sliced mushrooms and stir.

Add the chopped garlic and stir. Allow the mushrooms to heat slowly until they release their liquid, about 10 minutes.

Add the dried thyme and continue cooking until the liquid evaporates, another 2-3 minutes.

Add the ham (optional) and stir together. Set the mixture aside.

Crack the eggs and put into a large bowl. Measure the cream and milk and pour into the bowl with the eggs. Add the salt, pepper, Tabasco sauce and nutmeg. Whisk everything together.

Grate the cheeses and combine all the cheddar and half the parmesan with the mushroom mixture.

Evenly divide the mushroom mixture into two pies.

Pour half the egg and cream mixture over each pie. It should fill it almost to the top.

Sprinkle half the remaining grated parmesan cheese over each pie.

Bake in the oven at 375 degrees for 35 minutes. Test for doneness by inserting a knife into the center. If it comes out clean, it is done. Remove and allow to cool a little before serving.

What is your favorite quiche? What is the most unusual ingredient you have used or eaten in a quiche? Let us know by leaving a comment below.