Rebecca's Quiche

Rebecca's Quiche


Custard:

1 – 8 oz container of crème fraiche (or 1 cup of sour cream, heavy cream or whole milk)3 – Extra large eggs (or 4 smaller eggs)
2 tablespoons finely chopped fresh parsley (or other herb)
Salt & pepper

Whisk cream and eggs together thoroughly.  Add seasonings.  Set aside.


Filling Suggestions:

Chopped onion sautéed in a small amount of butter.  Add chopped, cooked broccoli.
Finely minced minced cooked salmon and chopped fresh dill.
Chopped leftover ham.  Add 1 tablespoon Dijon mustard to the custard recipe.
Mushrooms sautéed in butter and dried thyme.
Thinly sliced red pepper sautéed in butter.
Thinly sliced fresh tomatoes and goat cheese.
Or your favorite filling!

1 cup of shredded cheese (Cheddar, Goat cheese, Gruyere, or any thing you like….)


Putting It Together:

Place a layer of cheese in the bottom of a 9” pie shell.  You can make your own or use a Wholly Wholesome Organic Pie Shells (they come in whole wheat or spelt) that you can purchase at My Organic Market or Whole Foods.

Add your filling on top of the cheese.

Pour the custard mixture on top of the filling.

Sprinkle top with paprika.

Bake in a pre-heated 375 degree oven for 30 minutes or until custard is firm.  Let cook for 10 minutes before cutting.