Easy Quiche Custard Ramped Up

This is my first blog on Cucina di Tina. Please stick with me as I figure this out.

For anyone who thinks quiche is a boring, yet easy go-to for brunch ... I give you this tasty option. Start with this simple custard. If you don't like my additions, create your own.

http://www.foodnetwork.com/recipes/the-best-of/quick-quiche-recipe2/index.html

With my changes to the basic recipe, this will actually make two quiches, which freeze for up to 1 month. Great make ahead for parties, or guests.

Ingredients

• 4 eggs (double to 8 eggs separated)
• 1 cup half-and-half (double to 2 cups, separated)
• 1/2 cup real mayonnaise (double to 1 cup, separated)
• 2 tablespoons flour (double to 4 TBSP, separated)
• (my addition) 2 teaspoons white sugar (separated)

As you can see, you're going to double this basic custard. but make two different batches (don't try and combine and "divide on your own").

The rest of the recipe, make as stated, but you'll divide between the two custards.

• one large onion (any variety) caramelized
• 1 roasted red bell pepper, chopped
• 1 bulb roasted garlic (the whole thing people. not just one clove) smashed to almost pureed
• 4 cups shredded hard cheese (whatever you have on hand)
• 1 cup left over breakfast meat or panchetta (whatever you have on hand). For veggie version omit this ingredient, and either add a cup of caramelized mushrooms (any variety) or double the spinach to 2 packages
• 1 package frozen chopped spinach (thawed and drained)

Mix these ingredients in a bowl, then eye-ball splitting in half.

               2 (9-inch) unbaked pie shells

Directions

Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining divided ingredients. Pour into the unbaked 9-inch, deep pie crusts. Bake for 45 minutes to 1 hour or until the top is golden brown. (This took 1 hour in my oven).

GF - make this as a fritatta in an oven proof skillet, and use a GF thickener in place of flour.

Hey, if you don't like something listed above, go ahead and substitute something you actually like, using my measurements as a guide. This quiche was so tasty, I could not stop eating it!

Also, if you need more specific directions on caramelizing onions or mushrooms, roasting peppers or garlic, send me a message. I am happy to help, but didn't want to clog up my blog for my more experienced sister chefs.

Please give me any feed back as to what you'd like to see on my blog: wine reviews, test recipes, kitchen tips, etc. Cin Cin!