Christmas morning was all about quiche. My mother would always make two or three varieties and we would gather for a big brunch before the gift exchange began. As my sisters and I had families of our own, we would contribute our own quiche creations to the annual brunch tradition. I created Christmas quiche due to the red and green colors of the vegetables I used in this one. Not that we gave blue ribbons, but if we had, I feel certain this one would be the winner!
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
851 per serving
- 1 pie crust
- 1 cup swiss cheese, diced
- 1/3 cup red pepper, diced
- 1/3 cup onion, diced
- 1/3 cup fresh baby spinach, chopped
- 2 cup fresh shredded potato
- 1/2 cup heavy cream
- 2 large eggs
- 2 tablespoons flour
- 1 MSR 7 salt and pepper to taste
- 4 oz cream cheese, softened
Bake pie shell according to directions for a filled pie. Reduce oven heat to 350 degrees.
In a large bowl combine swiss cheese, red pepper, onion, spinach and potatoes. In a seperate bowl combine cream cheese, eggs, flour and heavy cream. Beat egg mix until well blended.
Put veggie mix into pie crust. Pour egg mixture over all. Salt and pepper to taste. Bake for 35-45 minutes, covering outside edge with foil if necessary to prevent over browning.