Kiss Me Quiche
This emerald green quiche looks so complicated and special, it may earn you special points from your partner. (Or maybe even some real jewels? A girl can dream!). Only you have to know it was totally easy, thanks to a store-bought crust. (Ssshhhh!)
- 2 tbsp butter, divided
- 1 yukon gold potato, diced
- 2 cloves garlic, minced
- ½ onion, minced
- 6 eggs, beaten
- 1½ cups milk
- Fresh ground black pepper, to taste
- 1 (6-oz) package feta cheese
- 1 (8-oz) package shredded mozzarella cheese
- 1 cup frozen peas, thawed
- 2 (9-inch) unbaked pie crusts
Preheat oven to 375 degrees.
Heat a medium skillet over medium-high heat and add 1 tablespoon of butter. Sauté the potatoes in the butter until browned and remove from skillet.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Sauté the onion and garlic until the onion is soft. Remove from heat.
In a large mixing bowl, whisk together the eggs and milk. Add fresh ground pepper to taste.
Divide the potatoes, onion & garlic mixture, cheeses and peas evenly between the two pie crusts. Pour egg mixture, dividing evenly, over the top of the ingredients in the two pie crusts.
Bake in the preheated oven for 45-55 minutes until the fillings is set and the tops are golden brown.
Let stand 10 minutes before serving.
- To keep the bottom of the crust nice and crisp, bake the pie crust for 5 minutes empty before adding any ingredients.
Submit!
