Well as you can see it's pretty damn snowey for the 2nd day of spring here in Chicago, so on a Saturday morning that we were definetely not going out into I thought I'd give my first quiche a shot...Pretty straightforward recipe: eggs, milk, cheese, portabello and spinach as the "meat", 2 kinds of chese (sea chedder, and gruyere), salt/pepper, and some spinach tossed on the top baked in a pie tin at 350 for around 25 minutes.
It came out pretty well, my only complaint is that I tried to cook the portabello a little before baking the quiche in the oven..which ended up adding a little too much moisture to the final product..making it kinda soggy, but still tasty.
In the future I think I will cut down on the egg/milk ratio for the filling. This time around I went with 4 eggs to 3/4 cup of reduced fat milk. Next time around I'll be aiming for 1/2 cup milk to cut down and cook time and also to dry the quiche up a bit, and hopefully in turn making it fluffier.
..Also it occurs to me that I should go with a deeper pie tin (and make my own dough) rather than using one specifically put out for use with pies..you just cant fit that much stuff in there :)
Cheers!
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