A Couple of Quiches

I love quiche. I am crap at rolling out dough so I buy my crust. If you can roll dough, have at it. Homemade blows store bought out of the water, I just fill it.

2 crusts parbaked (about 10 minutes in a 450* oven, just so its crispier to stand up to the egg mixture)

1 package of frozen chopped spinach, boiled for 1 minute, drained and squeezed of excess water

4oz gruyere shredded

1 head brocolli steamed and cut up into small pieces

4oz aged cheddar

10 eggs

Heavy Cream

Nutmeg

Salt and Pepper

Preheat oven to 375*

Sprinkle half the cheddar into bottom of one crust and half the gruyere into the bottom of the other.

Spread brocolli over the cheddar and spinach over the gruyere.

Top brocolli with remaining cheddar and spinach with remaining gruyere.

Crack eggs into a 3 cup minimum measuring cup.

Add Cream to measuring cup until you the mixture reaches the 3 cup mark.

Grate fresh nutmeg into mixture (a pinch of ground).

Add Salt and Pepper to taste.

Whisk until well combined.

Pour mixture into crusts until everything in the crusts are sitting in a bath of eggy mix.

Put in center rack of oven and bake for 30-35 minutes (rotating halfway through) or until the top gets nice and browned and the egg has set.

Let the quiches set back for a good 10 minutes at least.

Serve with salad greens tossed with lemon and oil.