MM's Quiche

I had a request for this recipe so I am going to give you my basic, then examples.

A deep dish frozen pie crust, thawed
1 and 1/2 c. half and half
4 eggs
Kerrygold butter, softened
Your choice of meat (ham, bacon, Canadian bacon, chorizo) - tiny dice
Your choice of veg. (spinach, broccoli, zucchini, asparagus) - tiny dice or torn
Your choice of cheese (sharp cheddar, Havarti, 4 shredded Mexican, Swiss)
Lemon pepper
Lemon, lime, or regular thyme
Fresh dill
Herbs de Provence
Kosher salt
Freshly ground pepper
Nutmeg
Smoked Paprika
Roma tomato - thinly sliced

Preheat oven to 375. Rub butter all over crust, sides and bottom. Bake til just VERY lightly tan colored (when you start to smell it - it is done - and lower temp. to 325-350 depending on how hot your oven gets). Check frequently. If a bubble occurs, prick with a fork. Remove, and let cool. Whisk eggs vigorously, then add half&half, S&P, and herbs. Whisk again. At this point, I cover the bottom of the crust with my choice of meat, veggies, and cheese. Pour in egg mixture. Sprinkle a pinch of paprika, and nutmeg (as Rachael Ray says, "This makes 'em go hmmmmm) on top. The easiest way to do this is to put some in the palm of your hand, then take a pinch out - this enables you to control and evenly sprinkle. Carefully place tomato slices around quiche top with one in the middle. Or, you could use asparagus spears to create a design. Or a dill frond. Cover crust edge with foil to prevent burning or turning too brown. Bake til a toothpick comes out clean, and it is set (again, when you begin to smell it - check), about 60-70 min.  Let cool on a wire rack.

Bon appetit, and have FUN on this RAINY, WINDY day. Course, we can't change the weather, and This is the day that the Lord hath made - so we will rejoice and be Glad in it. Carpe Diem!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

Machete Milletti