Petra Cox: I’m Petra Cox and I’m at Mom’s Apple Pie Bakery in Occoquan, Virginia. Today, we are making a quiche. So, I’ve already showed you in a previous video how to make a butter crust for the bottom of the quiche; that’s in the butter crust apple pie video. So, I have my bottom crust here. You can use a store about one if you like and I’ve showed you how to make the filling and you can either make the Lorraine version or you can make any number of vegetable versions of this recipe. So, I have here some chopped spinach, you can add a little, a lot whatever you like and I’m just going to maybe cover the bottom with that and you can use whole leaves, if you like as well.
The nice thing about chopped spinach is, it makes for a cleaner slice when you are actually serving it, but whole spinach of course, is a little less work and I’m going to pour this in there. See what I have roomed for here. I’m going to lay these red peppers over it, sort of decoratively and you could use mushrooms if you like. This one just for a little bit of browning on the top, I’m going to grate a really nice Virginia cheese called Appalachian from Meadow Creek Dairy. In the summer, we grow our own bell peppers and spinach and it’s a really nice time to make the quiche in the summer. We can use all of our own produce and I’d like to use another Virginia product that’s cheese, it sort of makes it a really nice homegrown local kind of thing that you can be proud of making. So, we’ve got that, maybe I’ll put a few mushrooms in there. It’s really versatile. You can do whatever you want with this quiche.
You can also do with broccoli, like broccoli florets if you like or something kind of interesting is arugula it’s a good thing to use. Now I’ll just pour what else like I can so I can have a nice full filling there and just like the Lorraine Quiche we made. You can throw this in the oven -- in our convection oven it’s 325 degrees in the home oven, the average home oven it’s going to be somewhere 375 to 400 degrees and it’ll take 45 minutes up to an hour depending on your oven and how it’s calibrated. So, be careful, it’s really liquidly and it’s easy to sort of let it overflow. Then I’m just going to go ahead and stick that in the oven. Be careful when you put in there.
It’ll be really hot. So, here is our vegetable -- it’s mixed vegetable quiche and in this one I cooked a little longer because it has more moisture from the vegetables. So, it takes a little while to get that moisture to set up with the eggs, but once it’s ready, it’s a nice golden color and then I cut through the vegetables really well, so that they don’t slice through that the slice of quiche and this is a little hot for slicing, but when you eat it really hot it’s this sort of really great, really smooth almost putting like texture and if you wait for it to set a little bit, oh, I have it sliced all the way through. We wait for it to set a little bit it will do extra peppers. We wait for it to set a little bit it’ll a hold it’s shape a little more as you cut it, but it’s really nice to have a nice hot slice of quiche and there it is.
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