State Fair Quiche

An easy way to make a quiche, supposedly a winner at the State Fair back in the 20th Century … It’s very flexible and fun to adapt … three separate toppings that can be sectioned in thirds on one pie, something for everyone, or a little slice of each … a small prepared pie crust will serve three for brunch with fruit and a muffin or two … and maybe a mimosa along side …

Ingredinets

• one prepared pie crust
• 2 eggs
• one small can evaporated milk
• shredded mozzarella cheese
• shredded sharp cheddar cheese
• grated or shredded parmesan cheese
• topping # 1 – saute
  • chopped fried bacon
  • finely chopped green onion
• topping # 2 – saute
  • finely sliced mushrooms
• topping # 3 – saute
  • sliced and chopped fresh spinach

Assemble

1. preheat oven to 375
2. prepare toppings separately, and move to individual bowls
3. bake prepared pie crusts just enough to dry dough, remove from oven and allow to cool for 10-15 minutes.
4. whisk eggs and milk in a bowl, set aside.
5. assemble in layers,
   • mozzarella cheese
   • sharp cheddar
   • very thin layer of parmesan
   • pat down all the cheese layers to lay flat
6. spread the 3 toppings individually each on 1/3 of the pie crust.
7. whisk eggs and milk mixture and pour over pie cust.
8. take a little extra evaporated milk and fill in over pie crust.
9. bake for 30 minutes, remove and put foil around the crust rim to prevent from burning.
10. return and bake for another 10-15 minutes or until quiche looks firm
11. remove from oven, allow to cool for 10-15 minutes or can serve at room temperature.
12. for 3 people, cut slices of 1/3 of each of the 3 toppings and arrange the 3 slices on each plate.

Serves 3. For 8 servings use 3 pie crusts, each pie is one topping, can slice pies in traditional 8 servings per pie for slightly larger pieces.