Shelly's Recipe

SUPER BOWL VARIETY QUICHE

Category: Quiche and Savory Tarts / Tartlettes

4 each single frozen pie crusts, thawed, unfolded
10 each large eggs
2 1/2 cup heavy cream
1 cup mushrooms, sliced, sweated and cooled
1 each 3 oz bag baby spinach, sweated and cooled
1 bun. asparagus, trimmed, sliced on bias, cooked tender, shocked in cold water, drained
1/4 cup sun-dried tomatoes, julienne
2 tbsp fresh tarragon, stripped, chopped coarse
1/2 cup Parmesan cheese, shredded
1/2 cup white Cheddar cheese, shredded
1/2 tsp salt
1/4 tsp ground black pepper
1 bun. broccoli, cut into small pieces, cooked tender, shocked in cold water, drained
1 cup red peppers, sweated and cooled
1/2 lb bacon, cooked crisp, drained, chopped, cooled
1 cup leeks, sliced, washed, sweated and cooled
2 tbsp parsley, chopped fine
1 1/2 cup yellow Cheddar sheese, shredded
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp nutmeg

Press the softened piecrusts into baking pans. Dock and rechill the crusts, then bake at 325 until the crusts are firm but not browned. Cool.

To make the custard, thoroughly combine the cream and eggs in a large bowl with a whisk.

Divide the egg mixture evenly into two bowls, and then add the spinach filling ingredients (mushrooms, spinach, asparagus, sun-dried tomatoes, tarragon, Parmesan cheese, white Cheddar, salt and pepper) to one bowl, the broccoli ingredients (broccoli, red peppers, bacon, leeks, parsley, yellow Cheddar, salt and pepper, nutmeg) to another bowl. Fold the ingredients into the custard. Pour the mixtures into the piecrusts. Bake at 325F for about 1 hour, until the quiche has browned on the edges and puffed in the center.

Allow the quiche to cool on a wire rack for about 15 minutes. Cut into small squares and serve on a platter set on top of a warming tray or griddle set on low temperature.

The crusts and filling ingredients can be prepared 1 day ahead. The quiche may be baked and refrigerated for 2 days before reheating, or frozen for up to 2 weeks and re-heated when needed.