Ingredients
- 4 pieces Pillsbury unroll and bake pie crusts (2 boxes)
- 3 cups Chopped Vegetables
- 3 cups shredded Cheese of your choice
- Kosher salt
- Pepper
- ½ tsp of nutmeg
- 16 eggs
- 1 carton (1/2 gallon) of heavy whipping cream
Instructions
– Chop mushrooms, green onions, and cheese into small pieces; mix together in large bowl with 1 three finger pinch of salt, 1 three finger pinch of pepper, and nutmeg.
– In a separate large bowl, beat the eggs until whipped. Next add in the heavy whipping cream, and then 1 three finger pinches of salt. Continue beating/whipping until thoroughly whipped/beaten (you’ll know when to stop when you notice it begins to look like a meringue).
– Preheat oven to 350 degrees Fahrenheit. Next, equally fill each of the finished pastry shells with the mushrooms, onion, and cheese mix. Then, equally add the beaten egg/cream mix to the finished shells. Finally, place ready to baked quiche in the oven for approximately 40 minutes at 350 degrees Fahrenheit.
(if egg still jiggles in the middle, cook longer)
– When done, cool, serve, and enjoy.
For frittata, cut recipe in half, put in a heavily sprayed baking dish, and cook at 275 until no longer loose consistency. (About 45 minutes to an hour)
Other Notes to Add
Makes 4 Quiche
