Finding a simple recipe for a large group of people can be difficult. Finding a simple, large, and delicious recipe is downright impossible. So I took a classic dish, the quiche, and added a little (more like a lot) of flavor and punch to it so that it’s sure to be a hit! I’ve tried this out twice now with large groups, and they’ve all absolutely loved it. It’s simple to make and scrumptious to taste. Check out my quiche recipe below!
INGREDIENTS AND PREP (30 minutes):
- 12 eggs – beaten and set aside
- 1 large bag of spinach
- 1 can of diced tomatoes or 2 large tomatoes, diced
- 2 large onions onions – chopped and set aside
- 1 cup of mushrooms, washed and set aside
- 1 cup of prosciutto diced in cubes, washed and set aside
- Powdered spices, 1 tbsp each: pepper, salt, smoked paprika, chili powder
- Handful of thyme, washed and set aside
- 1 teaspoon of minced garlic
- 1/2 cup of mozzarella cheese
- 1/2 cup of cheddar cheese
- 1 large foil pan (9×13) or 2 medium-sized foil pans
- 1 cup of water
- 2 cups of wholemeal flour
- 1 cup of plant butter (I use Flora)
- 1 tsp of salt
- After all the meal prep, you’ll be ready to start. The meal prep is important because it simplifies e-v-e-r-y-t-hi-n-g, I promise!
- Let’s start with the crust. Mix everything together in a bowl or blender until smooth. Heating the butter helps with having fewer bumps. The consistency should be thick enough where it’s not watery, but not too thin where it’s not malleable. Think play dough quality.
- Place the dough in plastic wrap and refrigerate for ten minutes.
- While that is in the fridge, sauté the onions in a hot pan so that the flavor will be more caramelized and less raw in the quiche. Once those are browned, you can remove them from the stove.
- Heat the oven to 165° C and lightly butter the pan for the dough.
- Take the dough out of the fridge and roll it out until it’s thin but not thin enough to tear.
- Cover the pan with the dough and press it into the pans. Make sure there is no dough touching the surface of the counter. Tear it off if it is too long.
- Place the dough-covered pan into the oven and bake it for ten minutes.
- While that is baking, lightly sauté the mushrooms, garlic, and tomatoes in one pan and the meat in another. These shouldn’t be on the stove for longer than five minutes on medium heat.
- Put all the spices into the eggs and beat thoroughly. Set aside.
- Take the pan out of the oven. Keep the oven hot.
- Now it’s time to start the layers of the quiche. Follow this order:
- Light layer of cheese
- Sautéed onions
- Mushrooms and tomatoes
13. Place the verrry full quiche into the oven and bake for forty minutes at 165° C. Place a baking sheet at the bottom of the oven so if anything leaks over, it will catch it. (I’ve never had it overflow, but it’s always good to be cautious!) When there are ten minutes left for the quiche, remove it from the oven, sprinkle cheese and thyme on the top, and put it back in the oven for the last ten minutes.
14. After forty minutes, take the quiche out of the oven and make a small cut in it to check that it is cooked all the way. You will be able to tell it’s done if there is no liquid egg still present. You don’t want to overcook it either, because the egg continues to cook even after you take the quiche out of the oven.
15. After the quiche pan has cooled down, cover it in foil and serve later or enjoy then and there!