Appetizer
Super Bowl Variety Quiche

This recipe was featured on "You're the Chef" episode #402. Buy this episode from WVIA.

Yield: about 40 pieces

Ingredients:

4 each	single frozen pie crusts, thawed, unfolded
10 each	large eggs
2 1/2 c.	heavy cream
1 c.	mushrooms, sliced, sweated and cooled
1 each	3 oz. bag baby spinach, sweated and cooled
1 bun.	asparagus, trimmed, sliced on bias, cooked tender, shocked in cold water, drained
1/4 c.	sun-dried tomatoes, julienne
2 Tbsp.	fresh tarragon, stripped, chopped coarse
1/2 c.	Parmesan cheese, shredded
1/2 c.	white Cheddar cheese, shredded
1/2 tsp.	salt
1/4 tsp.	ground black pepper
1 bun.	broccoli, cut into small pieces, cooked tender, shocked in cold water, drained
1 c.	red peppers, sweated and cooled
1/2 lb.	bacon, cooked crisp, drained, chopped, cooled
1 c.	leeks, sliced, washed, sweated and cooled
2 Tbsp.	parsley, chopped fine
1 1/2 c.	yellow Cheddar sheese, shredded
1/2 tsp.	salt
1/4 tsp.	ground black pepper
1/8 tsp.	nutmeg

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Procedure:
Press the softened piecrusts into baking pans. Dock and re-chill the crusts, then bake them at 325° until the crusts are firm but not browned. Cool.

To make the custard, thoroughly combine the cream and eggs in a large bowl with a whisk.

Divide the egg mixture evenly into two bowls, and then add the spinach filling ingredients (mushrooms, spinach, asparagus, sun-dried tomatoes, tarragon, Parmesan cheese, white Cheddar, salt and pepper) to one bowl, the broccoli ingredients (broccoli, red peppers, bacon, leeks, parsley, yellow Cheddar, salt and pepper, nutmeg) to another bowl. Fold the ingredients into the custard. Pour the mixtures into the piecrusts. Bake at 325°F for about 1 hour, until the quiche has browned on the edges and puffed in the center.

Allow the quiche to cool on a wire rack for about 15 minutes. Cut into small squares and serve on a platter set on top of a warming tray or griddle set on low temperature.

The crusts and filling ingredients can be prepared 1 day ahead. The quiche may be baked and refrigerated for 2 days before reheating, or frozen for up to 2 weeks and re-heated when needed.