This quiche is brought to you by Jeremy. He asked me to make a recipe for someone he works with. I make quiche from time to time but never have written down what I've done. The fun thing about quiche is that you can make it your own. If you don't like mushrooms then leave them out, if you love spinach then add some in. It's super easy. When I finished making this I brought it to him and had it in a container that he could bring to work so they could try, but after he tasted it he said he wanted it for himself. lol. So if any of you NBC people happen to read this, I fully intended on feeding yall this... blame Jeremy. But now we can make it together, lets make quiche...
First thing's first. You need a pie crust. You can use store-bought or homemade. You can par-bake it or not. If you don't want to par-bake it: Lay your crust in your pie dish and keep it in the fridge until you're ready to bake. if you do want to par-bake: lay your crust over your pie dish
Place a sheet of parchment paper over it. If you get it damp and crinkle it then it should be easier to fit.
Fill it with some rice or dry beans (just to weigh it down so it doesn't puff up or melt over and lose it's shape) Bake at 400 for 15-20 minutes
While that's baking, wash /or peel a russet or white potato. Halve one white onion.
Dice them both up.
Rinse 1 cup sliced white mushrooms
Add 2 T oil to a pan and heat over medium until hot.
Add in your potatoes, onions and mushrooms and saute until soft. (you could also roast them all on a baking sheet at 350 for 20-30 min if you're looking for a hands-free approach)
Place 5 strips of bacon on a foil lined baking sheet and bake at 400 for 10-15 minutes, or until crispy.
In a bowl, whisk together 6 eggs and 1 cup of heavy cream. (also add in Salt and pepper)
Get your pie crust out
Pour in your veggies
throw on 2 cups monterey cheese
top with pieces of bacon, either chopped or crumbled by hand.
and pour your egg mixture over the top.
Season with salt and pepper (I only took a photo before I did)
Bake at 400 for 45 minutes.
Let it cool for at least 10 minutes before slicing and serving.
Or slicing and packing up to eat for breakfast throughout the week.
Let me know if you make this recipe by taking a photo and tagging me @MartinezMade_ on Instagram or use the Hashtag #MartinezMade. Or comment here and let me know what you think! It'll make my day.