Spam Quiche
Submitted by xxthugbabie08xx
A loaded SPAM quiche with four cheeses (Monterey Jack, cheddar, mozzarella, ricotta), sautéed mushrooms, bell peppers, and artichoke in a crushed cracker crust. This crustless-pastry quiche is brunch royalty.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
75 minThis is not your dainty little brunch quiche. This one means business.
The crust is made from sautéed mushrooms mixed with crushed stone-ground wheat crackers, pressed into the pan for a savory, earthy base that puts regular pie dough to shame.
Shredded SPAM gets layered with Monterey Jack, sharp cheddar, and mozzarella, then blanketed with a smooth ricotta and egg custard spiked with cayenne.
Sautéed red and green bell peppers go on top for color, and a cooked artichoke makes the garnish.
Kitchen Tips
- Press the mushroom-cracker crust firmly and evenly up the sides of the pan so it holds its shape.
- Blend the ricotta and egg mixture until truly smooth. Lumpy ricotta will leave pockets in the custard.
- Let the quiche rest 10 minutes after baking. It sets up as it cools and slices much more cleanly.
Ingredients
Directions
Sauté mushrooms in 3 Tbs butter until limp.
Stir in the crushed crackers, then turn into well greased 10-inch round quiche pan.
Press mushroom mixture evenly over bottom of dish and up the sides.
Melt remaining butter, add onions, sauté and add shredded Spam.
Layer shredded cheeses and Spam in dish.
In blender, whirl the eggs, ricotta, milk and cayenne until smooth.
Pour into crust and sprinkle with paprika.
Place sautéed red and green bell peppers on top.
Bake in oven at 375℉ (190℃) F for 40 to 45 mins.
Garnish with cooked artichoke.
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