The in-laws came to town for the weekend, so I made a couple pie crusts on Friday. I used one for a Lenten quiche for Friday night's dinner and the other became a Vinegar Chess Pie. With both and the addition of a little extra cream in the pie, I used exactly one 1/2 pint of heavy cream. Yum. This Vinegar Chess Pie came out even better than the last one, perhaps because of the extra cream, perhaps because I cooked it closer to 35 minutes this time instead of forgetting about it in the oven like last time. Though it won't go toward the pie tally, the quiche was freakin' sensational!
Veggie & Mozzarella Quiche
one cooked pie crust
2 T. butter
1.5 c. finely chopped onion and green bell pepper
1 c. sliced white button mushrooms
1/3 c. drained and sliced sun-dried tomatoes
4 large eggs
2/3 c. heavy cream
1/3 c. 2% milk
1/2 t. salt
1/2 t. freshly ground black pepper
1/2 t. freshly grated or ground nutmeg
1/2 t. dried oregano
1.75 c. coarsely grated mozzarella cheese (reserve 1/2 c. for topping)
Preheat oven to 325°F. Melt butter in heavy large skillet over medium heat. Add onion and peppers; sauté until soft, about 7 minutes. Remove from pan and set aside. Sauté mushrooms until brown. Remove from heat. Allow vegetables to cool slightly.
Whisk eggs, cream, milk, salt, pepper, and nutmeg, and oregano in a large bowl. Stir in 1.25 c. cheese, sautéed vegetables, and sun-dried tomatoes. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 5-10 minutes. Cut and serve.
Current Pie Tally: 51
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