This loaded quiche recipe takes some preparation — but it is well worth the wait. Carefully put the quiche back into the oven with the baking tray and bake for 35 minutes or until the surface is golden brown and the filling has set. This quiche did take a little longer, since I roasted the tomatoes and wilted the spinach first – but that only took an extra 15 minutes of time.
Please Select Username to appear on public areas of the site like community and recipe comments. My mom isn’t the biggest fan of mushrooms, so I only used about 5 ounces of portobellas, a little over two cups of baby shrimp, and some sweet peas and spinach.
Remove spinach mixture from the pan and give it a rough chop, add to the egg mixture. Tom Aikens’ delicate Asparagus and chervil quiche would make an elegant light lunch or …Read more