1 9-inch pie crust
2 cups filling ingredients(below)
2 cups grated Nicasio Reserve (lightly packed)
3 large eggs
1 cup milk
1/2 cup cream
1 tsp salt
- Blind-Bake the Crust: Heat the oven to 350 degrees. Line the pie crust with parchment and fill with weights or beans. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool.
- Prep Filling: (below)
- Prep the Quiche Filling: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
- Prep the Custard Filling: Whisk together the eggs, milk, cream and salt until frothy. Pour the custard into the pie crust.
- Bake the Quiche: Bake the quiche at 350F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes, but ideally overnight.
Sautee in 1 T Olive Oil, and 1 T Butter until fully cooked and fairly dry:
1/2 a diced yellow onion,
1/2 pound thinly sliced asparagus,
1/2 pound sliced mushrooms.