Refrigerator Pie (Quiche) - Alton Brown
1 cup heavy cream or half-and-half
2 eggs
2 pinches kosher salt
Freshly grated nutmeg
For 1 Refrigerator Pie:
1 frozen 9-inch pie crust
Any one of the following combinations:
Cooked spinach, cheddar cheese, cubed cooked ham
Bacon, Sauteed leeks, and Gruyere cheese
Cooked spinach, canned artichoke hearts, and Parmesan cheese
Roasted chicken, goat cheese, and sun-dried tomatoes
Blanched asparagus and smoked salmon
Port Salut and Spam
In a nonreactive, stainless steel bowl, combine the cream or half-and-half and
the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to
combine.
Refrigerator Pie Rules: Heat oven to 350 degrees F. Evenly distribute the pie
fillings in the pie crust. Do not overfill the crust with the filling
ingredients. Do not pour too much royale into the crust. The eggs will expand
upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about
45 minutes. Cool the pie for at least 15 minutes before slicing.
Notes: Excellent. I used Marie Callender's frozen 9" deep dish
crusts. I also used 5 eggs to 2 cups of cream. Will consider 6 eggs
next time.
Fillings: Bacon, Gruyere, and spinach. -- Very good
Sautéed onion & mushroom, & hot Italian sausage. Added Gruyere -- Good
but bacon was better
