When you get invited for brunch … asked for the recipe … a friend’s sister gave her this recipe that was from the Texas State Fair back in the 20th Century … It’s 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 shallow pie crust (not deep dish)
• 3 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. optional tip: bake pie crust just enough to dry dough, remove from oven and allow to cool for 10-15 minutes.
4. Beat eggs plus milk with a fork. Add pinch of salt/pepper to mixture. Mix. 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. Pour mixture over cheeses and toppings. Make sure cheeses/toppings are covered with egg mixture.
8. Cook at 375 for 30 minutes, then all foil around edge of crust, cook 10 minutes more. If not firm in middle, cook 5 more minutes. Usually takes 45 minutes total per quiche.
9. 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.