CHANTERELLE & MORE.... QUICHE

Chanterelle & more.... Quiche image

Provided by Lou Kostura

Time 1h15m

Number Of Ingredients 12

1/2 pkg pilsbury ready to use pie dough
8 oz chanterelle mushrooms chopped
8 eggs
1/2 c half and half
1 onions, yellow, medium diced
1 poblano pepper seeded and diced
1/2 lb ham steak diced
2 c cheese, shredded mild chedder and monterrey jack combo
1 can(s) artichoke hearts cut lenghtwise into 6 pcs. each
1 Tbsp thyme, leaves fresh
salt and pepper
1 Tbsp olive oil

Steps:

1. oil a 9 inch deep dish pie pan with olive oil and add 1 pie crust from pilsbury package. you can make your own crust or also buy deep dish frozen crusts, however the frozen will not hold as much as your own pie pan. I use a deep dish pyrex.
2. add a layer of cheese, mushrooms, peppers, onion, ham, remaining cheese, then arrange sliced artichoke hearts on top. I added more cheese on top, If you cook uncovered do not do this as the top layer of cheese gets over cooked as you see in my picture.
3. mix together eggs, half and half, fresh thyme leaves, and salt and pepper to taste. I blend with immersion blender until well blended
4. preheat oven to 400 F.
5. pour mixture into pie pan to fill, cover with foil. I omitted the foil and my top over cooked the cheese.
6. put pie pan on rimmed cookie sheet and place in 400 degree oven for 45 minutes, remove foil and cook additional 15 minutes
7. check for doneness , it should still have a little giggle but not wet. If too wet cover and return to oven until done.
8. rest 10-15 minutes, cut and serve