Maureen’s Favourite Quiche

Prepare pastry or purchase a pre-made crust. Line a pie pan, and chill until ready to use.

Before making the filling, place the pastry shell in the oven at 425°F and bake for 10 to 15 minutes. Choose a pan that can go from refrigerator to oven for this recipe.

While the crust is in the oven, prepare the filling.

MY FAVOURITE:

Prepare the filling by mixing the following ingredients together.

1 cup ricotta cheese

1/4 cup or more sour cream

2 slices turkey bacon, cooked and crumbled

Pre-cooked mushrooms and shallots, to taste

1 or 2 tablespoons salsa

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 cup grated, aged cheese, like old cheddar, plus a sprinkle more for the top

4 eggs, whisked until smooth

Once the crust has been partially baked, remove it from the oven, pour the filling into the shell, top with a sprinkling of grated cheese and bake for another 15 minutes at 425°F.

After that time, lower the oven temperature to 300°F and bake for another 40 minutes.

Test for doneness by inserting a thin knife. The quiche is cooked if the knife comes out clean. Cook longer if needed. Leave the quiche on the counter at least 10 minutes before cutting. Quiche can be frozen after it is cooked. Wrap individual quiche wedges in foil before freezing.

To reheat, just place the foil-wrapped quiche wedge on a baking pan and place in a 350° F oven. This should heat in 15 to 20 minutes. If you elect to reheat an entire quiche, be sure to use a freezer-to-oven safe pie plate. Cover with foil and heat for 30 to 40 minutes.