Quiche with Side Salad

Updated at: Wed, 16 Aug 2023 20:32:06 GMT

Step 1

Preheat the oven to 375°. Wash and chop all veggies.

Step 2

Paint the bottom of the pie tin with egg wash and a bit of cheese, and place in the oven for 5-10 minutes.

Step 3

Cook crumbled meat. Heat skillet with oil, and cook onion for 5 minutes. Add generous punch of salt, 2 large garlic cloves chopped, 2 large chopped peppers, zucchini, and thyme.

Step 4

Cook for 5 minutes, then turn heat to medium low and continue to cook for 5 minutes more until peppers are very tender and sweet. Turn heat back up and add spinach until it wilts. Turn up heat and cook off any remaining liquid.

Step 5

Sprinkle the crumbled meat, veggies, one cup Gruyere or Swiss cheese, and 1/4 cup grated Parmesan cheese over the inside of the partly-cooked pastry.

Step 6

Combine four eggs, 2 cups cream, 1/4 teaspoon nutmeg, sage, 1/4 teaspoon salt, 1/4 teaspoon pepper, and a bit of cayenne. Slowly pour the egg mixture over the veggies in the pie.

Step 7

Put the pie on a baking sheet and bake the pie until a knife inserted 1 inch from the pastry edge comes out clean, about 25-35 minutes.

Step 8

Let’s stand on a rack for five or 10 minutes before serving.

Step 9

DRESSING 1: In a small bowl, whisk together 2 teaspoons of Dijon mustard, 2 teaspoons sherry vinegar, 1/2 teaspoon finally chopped garlic. Whisk in 3 tablespoons olive oil, and season with salt and pepper.

Step 10

DRESSING 2: In a small bowl, whisk together 1 teaspoon balsamic vinegar, a bit of salt and pepper, 1 tablespoon sherry vinegar, one finally chopped garlic clove, and 3 tablespoons olive oil.

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