The author of the thriller, You Are Next, drops by to share a mouthwatering quiche recipe. It makes two – and is perfect for last-minute get-togethers.
Katia Lief’s Killer Quiche
Preheat oven to 350 degrees.
2 pie crusts (I use Oronoque brand frozen crusts)
1 good sized onion
A little olive oil
10 large eggs
@1/2 cup milk
1 10-oz. package frozen chopped spinach, cooked and drained
1 7-oz. can boneless, skinless salmon
@ 1.5 cups grated cheddar cheese
dash of mustard powder
1 thinly sliced tomato, optional
dash of paprika, optional
2 T grated parmesan, optional
Putting it together:
Thaw the frozen pie crusts for @ ten minutes, prick the bottom and sides with a fork, and bake for @ ten minutes until slightly brown. Remove from oven.
Meanwhile, chop the onion and sauté it in the olive oil. While that’s cooking, whisk the eggs together in a large bowl, then add milk and a dash of mustard powder. Add the grated cheddar cheese, drained spinach, and salmon to the eggs and mix together.
Spoon the sautéed onions equally into the bottoms of the two baked crusts. Then pour in the egg mixture, divided equally. This next part’s optional, but it looks nice and adds a little extra taste: arrange the thinly slice tomatoes on top of the egg mixture, then sprinkle on some paprika (for color) and grated parmesan (for flavor).
Bake @ 45 minutes, or when it looks done.
Makes two quiche.
About the author
A third-grade teacher encouraged Katia Lief to become a writer after she penned a story about a woman at a dinner party whose teeth are invisible. She is published under the names Katia Lief, Katia Spiegelman and Kate Pepper. She is a mother, novelist, teacher, reader, traveler, wise-cracker, insomniac, and early morning grouch.