Happy Hour At The Manse: Green Chili and Three Cheese Quiche with Mushrooms and Pine Nuts

Dinner tonight at the manse was a quick impromptu quiche. When I stepped into the kitchen to pull out a pie crust from the freezer, I had no idea what sort of quiche I would make. I knew a couple of things. I knew I had three types of cheese, fresh milk, fresh eggs and my favorite seasonings.

The basics were covered. My refrigerator and pantry was a bit barer than usual. My creative juices kicked in as I looked into the pantry, my hand pulled out 1 small can of mushrooms and 1 small can of chopped green chilies.

This quiche would be different! It was probably not the type of quiche that I would make for a client in my catering business, yet it was a quiche that would actually be perfect my green chili lovin' husband.

The end result was simply wonderful and my green chili lovin' sweetie said, "That was really good! There's a keeper!"

Green Chili and Three Cheese Quiche with Mushrooms and Pine Nuts
1 prepared deep dish pie shell
1 small can chopped green chilies
1 small can mushroom pieces
pine nuts
swiss cheese, shredded
cheddar cheese, shredded
Philadelphia cream cheese
cilantro
4eggs, beaten
2% milk (about 1 cup)
1 teaspoon flour
Lawry's seasoning salt
Garlic and Herb Seasoning
Chives
garlic and herb seasoning

Line the bottom of pie crust with 1 layer of green chilies and mushrooms. Sprinkle with a handful of pine nuts. Dot with small bite size pieces of Philadelphia cream cheese. Sprinkle with cilantro. Add shredded cheeses. Mix together beaten eggs and milk. Remove a small amount about a half cup, and put in another bowl and stir the flour into the small amount. When the flour is well mixed with the small portion, add it to the bigger portion. Add herbs. Pour this egg and milk mixture into the pie crust. Bake in 350 degree oven until quiche is firm and the top is golden brown, approximately 45 minutes.