Making homemade quiche

[@librarylady1715]

Looks so tasty! I love breakfast for dinner. Now I know how you get the quiche filling not to slosh out! Thank you for sharing! 😋

[@ComeEatWithMeLorianneLee]

Hi @librarylady1715, let us know when you try making it yourself. Thanks for watching.

[@lucky-neighbor]

Lorianne helped me with one of her quiche tweaks for a 60th birthday celebration with high school friends and the two I made got rave reviews 👍👍 I had never tried before...

[@ComeEatWithMeLorianneLee]

Hey @lucky-neighbor, I am so glad the quiche was a hit with your friends. Thanks for sharing your success story with us!

[@ComeEatWithMeLorianneLee]

Quiche recipe based off America’s Test Kitchen Family Cookbook Ingredients: 1 parbaked pie shell 4 oz protein (sausage, bacon, linguiça, and or whatever combo you want) ½ yellow onion, chopped 1 can artichoke hearts, quartered 2 button or cremini mushrooms, chopped 1 bunch of spinach, chopped ½ C cream ½ C whole milk ½ t dry thyme (1 t if you have fresh) ½ t black pepper ¼ t Kosher salt 3 oz Gruyere cheese, shredded Directions: 1. Place frozen pie crust on a parchment lined baking sheet & par bake for 10-12 minutes at 400 degrees. 2. While the crust is baking, preheat skillet on medium high and brown protein. 3. Once meat is browned, add onion and cook until wilted. 4. Add additional veggies, season with salt to taste, and cook until all moisture is cooked out. 5. In a large measuring cup or bowl, add eggs, milk, cream, salt, pepper, and thyme. 6. When crust is ready, lower oven temperature to 350. While crust is hot, add layer of cheese, filling, and custard. 7. Bake at 350 degrees for 40-50 minutes. 8. Let cool 5 minutes before cutting.