Today I decided to be creative. Who knows why. I made quiche. Frightening as it is, I had a frozen ball of previously made pie dough in my freezer so I put it in the refrigerator for the day to defrost. When I got home, I made the crust in a tart and let it cool.
On the side I sauteed half a Spanish onion sliced, one yellow pepper and one red pepper until everything was soft. About 5 minutes. Then I added about 5 cups of spinach and sauteed that until soft. I let this cool.
In the crust, I sliced pieces of unsalted mozzarella that were way too thick. I sprinkled grated parm over the bottom of the crust and then placed the mozzarella on top. Then topped that with the vegetable mixture. Took 1 1/2 cups of skim milk and 3 eggs, beat them and then poured it over the top. Baked at 375 for 45 minutes.
Not so sure putting this in a removable tart bottom was so smart. The milk/egg mixture leaked through. The cheese on the bottom made the crust super soft and crispy at the same time. Getting it out of the pan proved to be questionable.
Bottom line…tasted great but not attractive. Lesson learned. Mellow out on the liquid. Don't put cheese that thick on the bottom.
As for the troops….it was a thumbs up!