Probably like many of you, I decided to make this for a Mother’s Day brunch. I started the morning of Mother’s Day so needed to shorten some of the prep/cook time. So I did and I needed two of these to feed my family, which it was just as easy making two as one quiche. First, the tart dough-shortcut here was pressing the tart dough into two glass pie pans and then freezing them for about an hour while I cooked, squeezed, chopped, and sautéed some of the other ingredients. Squeezing the life out of wilted spinach is no easy task! When I thought I had squeezed the last of the juices out, more juices came out with subsequent squeezes. I used a parmesan, pecorino, and asiago fresh grated cheese blend from Trader Joe’s.
Finally everything was ready to assemble! Did I fail to mention how many cooking items needed washing for this one? I took the semi-frozen tarts in the raw in the pie dishes and put the quiche together. I said my prayers before popping both quiches into the oven. I prayed for a firm, not soggy, wet crust when the cook time was up. The wonderful aroma filled the house and I couldn’t wait until brunch time. I loved that the quiche wouldn’t need a long set time after baking.
Husband was away on a fishing trip (wasn’t that very understanding of me that he’d be away on Mother’s Day? We’ve been married 25 years so we are over ‘command presences’) but called while the quiches were in the oven (distance smelling in effect here?). When he heard about them, he said, ‘Wow, they sound yummy.’ Before leaving for my sister’s house, I cut half of one of the quiche and put aside for husband when he would return on Monday. Son doesn’t like quiche (too rich, he says) so I didn’t figure I’d need 2 full quiche for me, my mom, sister and nephew.
Everyone loved it! Scrumptious! Husband lit up like a Christmas tree when he saw his piece in the refrigerator. Due to all of the steps in this recipe, I would save it for a special occasion.
Can’t wait to read your stories!