New Quiche

On Monday I took my Favorite Quiche and melded the recipe with a Bruschetta Quiche that I read about over the weekend.  The texture of the quiche was creamy and custard-like.  Papa Hen said it was delicious and I was happy it was edible.  You never know what will happen when you play with recipes like this!   Here's my recipe.

Mama Hen's New Quiche

1 (9 or 10) inch pie crust
Little bit of softened butter
1 tablespoon Dijon mustard

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup quartered cherry tomatoes
2 tablespoons chopped fresh basil
1 teaspoon dried Italian herbs

2 cups heavy whipping cream
4 eggs
1 cup crumbled feta cheese
1 tiny pinch of nutmeg
salt and pepper

Preheat oven to 425 degrees.  Spread pie crust in a pie dish.  Spread softened butter and Dijon mustard over the bottom of the crust.

In a small bowl, mix olive oil, vinegar, cherry tomatoes, basil, a few shakes of salt & pepper, and Italian herbs in a small bowl.  Set aside.

In another bowl, whisk together whipping cream, eggs, feta, nutmeg and a few shakes of salt and pepper.

Pour egg mixture into the pie shell.  Evenly add the tomato mixture on top of the egg mixture.

Bake for 15 minutes at 425 degrees.  Then turn the oven down to 325 degrees.  Bake at this temperature for 35 minutes until it is brown on top and a knife inserted in the middle comes out clean.  Add time as needed.

My quiche needed an additional 20 minutes but I resist saying to cook it for 55 minutes at 325 degrees because it would be terrible to overcook it!  Just check it frequently.

Whenever we want quiche, I bake it the day before we eat it.  Quiche is always better after a night in the fridge.