Another savory pie in the countdown to Pi Day. Quiche is like the risotto of pie crust: once you get the basic formula down, you can put almost anything in it and something wonderful will come out of the oven!
Most quiche recipes call for a significant amount of milk or cream mixed with the egg to form custard. I don’t do a lot of milk so I just increased the number of eggs and the result was great – less on the fluffy side, more on the hearty side. Perfect for dinner.
- 1 9” pie crust
- 2 cups sliced mushrooms – I used baby Portobello
- .5 cups finely chopped onion – I had a couple small scallions and some green onions left over so in went a blend of those
- .5 cups diced red bell pepper
- 3 cloves finely chopped garlic
- 1 tbsp fresh thyme
- .5 tsp fresh ground black pepper + more to taste
- .5 tsp kosher or Celtic sea salt + more to taste
- 1 tbsp grape seed oil
- .5 cups shredded Parmigiano Reggiano
- 5 eggs, lightly beaten with a tablespoon of water
- Preheat the oven to 400° and prebake the pie crust for 10-15 minutes while the oven heats up.
- In a pan over medium heat, sauté the garlic and thyme, salt and pepper for 3 minutes. Add the onion for 2 minutes, then the pepper for another 2. Finally, add the mushroom and sauté for 5 minutes, stirring consistently so that the juices can reduce as much as possible.
- Put the mushroom mixture in the crust, top evenly with the cheese, then pour the egg on top.
- Bake for 25-30 minutes or until the crust is golden brown. Let sit for 10 minutes before slicing.
So yum. If you have a favorite quiche filling, please share!