1 store bought pie shell (refrigerated kind, unbaked)
1/2 cup mayo
1/4 cup half and half (milk will do, too)
1/4 of a yellow onion, chopped
2 salmon fillets cut into chunks (or 1 can salmon, drained)
2 cups Swiss chard, chopped
1/2 cup mushrooms
1/2 cup shredded mozzarella cheese, divided
2 TBL fresh chives, chopped
1 TBL fresh Italian parsley, chopped
salt & pepper
Bake the pie shell at 450 for 9-11 minutes taking care to poke holes in the crust with a fork prior to baking. While it’s baking whip the eggs in a large bowl. Add some salt and pepper then the mayo and half and half and mix well. Add all the rest of the ingredients, except half the cheese, into the bowl and stir, coating all with the egg mixture. Once pie shell is done baking, pour egg mixture in the pie shell and bake for 50 minutes at 425. Be sure to cover the exposed pie crust with some foil to prevent burning. After 50 minutes add rest of cheese to quiche and bake 5 more minutes. Allow to cool for at least 30 minutes, quiche should technically be served at room temperature, but I won’t tell if you eat it while it’s still warm. It does need time to set up, so try to resist eating it right out of the oven.
Subs: any meat for salmon, any cheese for mozzarella, spinach or other leafy green for chard, herbs are interchangeable, dill would be nice.
Additions: tomatoes, bell peppers, zucchini, eggplant, garlic, asparagus, peas, uh oh she’s on a roll…
Combinations to try: ham & cheese, spinach, bacon & swiss, spinach & tomato, asparagus & gorgonzola, sausage & mushroom, shrimp & pesto, your idea here