Quiche, Two Ways

What's better than the best omelet you've ever had? The best omelet you've ever had, with a buttery flaky crust.

That, my friends, is quiche.

{Quiche, two ways}

{Ham & Cheese Quiche}

Ingredients:
1 pie crust
1/2 pound oven roasted ham, sliced
1 cup cheddar cheese
1 onion, chopped
1 cup mushrooms, chopped
2 cups spinach
4 eggs
1-1/4 cups heavy cream
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper

{Mushroom, Onion & Feta Quiche}

Ingredients:
1 pie crust
1 cup feta cheese
1 onion, chopped
1 cup mushrooms, chopped
2 cups spinach
4 eggs
1-1/4 cups heavy cream
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
cherry tomatoes, for garnish

Assemble each quiche separately; then, follow joint directions.

Directions:

Preheat oven to 350 degrees. Line two pie dishes with the crust, crimping the edges. Place a layer of cheese on the crusts. Saute the onion and mushrooms in olive oil over medium heat, add spinach and cook for a minute or two. Layer on top of the cheese.

Place the eggs, cream, milk and salt in a big bowl and whip with a hand mixer for one minute on high speedy, until frothy. Pour custard over the vegetables in each pie dish until it comes almost to the top of the crust. Top with more cheese.

Bake for one hour, then remove from oven and jiggle the pan from side to side. If it looks liquidy, it needs more time; If it jiggles just a bit, it's set and is done. Do not overbake.

You can serve the quiche when it cools or, even better, wait until the next day — it tastes even better and reheats beautifully. Let the quiche cool completely, refrigerate overnight. The next day, preheat oven to 350, cut the quiche into slices and reheat in the oven for about 10  minutes, until warm.

I made this for my sister's engagement party, a little get-together featuring heavy appetizers, lots of wine and no sit-down meal. The quiche was a hit, and always impressive. 

And to up the ante a little bit more, add bacon to the mushroom, onion & feta quiche. Trust me on this one.