HURRICANE QUICHE RECIPE
This is a Three Layered Quiche with a Pâté Brisee Crust. See Crust recipe at this link.http://www.gloucestergourmet.com/2012/10/apple-cranberry-pie-made-with-pate.html
I lined a glass pie plate with this crust.
I then did a saute in olive oil of 1 chopped onion, a little grated carrot, and about 1/2 c. sun dried tomatoes. After the onion was clear, I placed this on the bottom layer of the quiche crust. I then cooked another onion in some oil separately in a frying pan until clear and placed it in a food processor. I then took about 1 1/2 c. cooked swiss chard (you can use spinach) from my sisters garden and whizzed it up in the food processor with onion and about 1 1/2 c. of ricotta cheese. I made my second layer with this. I then places 3 slices of swiss cheese on top of that as a layer. For the top layer I whizzed up three eggs, a little nutmeg, with 1/2 c. milk and 1/3 c. grated cheddar cheese (you can use swiss) and then poured the mixture over the top and then topped that with 1/2 c. grated parmesan cheese. I baked this in an oven heated to 425 degrees for 10 min. and then turned it down to 350 for an additional 30-35 minutes.
Take it out of the oven when it is golden brown! You can serve it right away or save it for a later time and reheat. You can even serve this cold! A wonderful repast and so versatile!