I use pre-made frozen deep dish pie shells or you can make your own. Cook for 10 minutes in in 350 degree oven. Remove and set aside.
For Spinach & Mushroom quiche:
Sauté 1 to 2 cups of sliced fresh mushrooms in 1 tablespoon of butter :& 1 tablespoon of olive oil. remove 'shrooms and set aside.
Add 4 cups of fresh spinach to pan and wilt OR thaw one box of frozen chopped spinach.
mix 'shrooms and spinach add 1 1/2 teaspoons of salt, 1/4 teaspoon of ground nutmeg & 1/4 tsp white pepper.
In large mixing bowl scramble 4 whole eggs, add 1/2 can of evaporated milk mix. add wilted spinach & 'shrooms mixture &: fold in two cups of shredded swiss.
Consider putting a cookie sheet covered with foil under the pie pans to catch over flow.
Pour into one pie shell, cook approx. 45 minutes at 350 degrees or until a knife blade inserted in the middle comes out clean.
For Brocolli & Redbell pepper quiche:
Sauté 1 cup of coarsely chopped red bell pepper in 1 tablespoon of butter remove peppers and set aside.
Add 4 cups of fresh broccoli chopped stems to pan and sauté, when almost done add chopped florets OR thaw one box of frozen chopped broccoli and sauté.
Mix peppers and broccoli add 1 1/2 teaspoons of salt, 1/4 teaspoon of ground nutmeg & 1/4 tsp white pepper.
In large mixing bowl scramble 4 whole eggs, add 1/2 can of evalopated milk mix. add peppers and broccoli mixture &: fold in two cups of shredded swiss.
Pour into one pie shell, cook approx. 45 minutes at 350 degrees or until a knife blade inserted in the middle comes out clean.
Consider putting a cookie sheet covered with foil under the pie pans to catch over flow.