Retro Pajama Mama Signature Quiche
(2 Quiche Recipe)
1 9oz box frozen chopped spinach
1 medium yellow onion
1/8 tsp salt
1 stick of sweet cream salted butter
1 cup cooked turkey, chicken or ham
16 oz Monterrey Jack Cheese
3/4 cup heavy whipping cream
3 large eggs
1/4 tsp Lawry’s Seasoned Salt
2 Deep Dish Pie Crusts (Baked)
Preheat oven to 375 degrees. Microwave Spinach in glass bowl for 6 minutes with 1/4 cup water. Drain and set aside. Finely chop onion and microwave 3 minutes in ceramic bowl with 4 tbsps. butter and 1/8 tsp. salt. Shred cheese in food processor or grate using hand grater. Combine ingredients in bowl leaving 10 oz of cheese out. In blender mix heavy cream with eggs and seasoned salt. Pour mixture over ingredients and fold until all incorporated. Using a slotted spoon, evenly distribute into 2 baked pie crusts pouring any remaining liquid into both quiches. Evenly distribute remaining cheese over both quiches and dot with remaining butter. Cover exposed crust with foil and bake for 35 minutes. Serve with grapes or fruit of choice and enjoy.
Pie Crust for 9 inch pie
Ingredients: 1 1/3 cup flour, 1/4 tsp salt, 1/2 cup sweet cream salted butter (very cold) and a little bit over 1/4 cup of ice water.
Put flour, salt and butter in a food processor and pulse until butter is incorporated. Do this by pulsing because you don’t want the butter to get warm. Slowly pour in the ice water while processing. Stop after dough starts to form. Over processing will result in a tough dough. Flip over on to a sheet of cling wrap and form into a flattened dome. Wrap and refrigerate for 15 minutes. Remove from refrigerator and roll it out. Using parchment paper dusted with flour to roll it out works best. Place into pan and using your fingers form the edge. Don’t worry how it looks…the best pies always have that homemade rustic look.
For quiche or any recipe that calls for a pre-baked pie crust, *dock the pie crust with a fork all over to include the sides. This prevents it from puffing up during baking. Bake at 450 degrees for 10-12 minutes.
*docking-a term that means poking holes in the dough.