2 baked pastry shells
2 eggs, plus 2 extra yolks
1 cup half and half
1/2 cup Daily Red hot sauce
1 tsp. seasoned salt
1 cup grated Swiss cheese
1 pkg. frozen chopped spinach, drained
1/2 cup onion, diced
1/4 cup red bell pepper, diced
8 ozs. mushrooms, sauteed in 2 tsp. olive oil and drained
1 tsp. grated nutmeg
2 TB unsalted butter, cut up
Preheat oven to 375 degrees. Bake pastry shells until lightly browned. Place remaining ingredients (with the exception of butter, diced red pepper and mushrooms) in blender and mix thoroughly. Pour mixture into baked pie shells and then arrange mushrooms and sweet red pepper on top. Dot the top of each quiche with butter. Bake for 25 minutes or until top is golden and knife inserted in center comes out clean.
Variations: Add blanched asparagus tips, chopped artichoke hearts, bacon, ham, smoked sausage, lump crab, sun-dried tomatoes, fresh herbs or other ingredients of your choice after egg mixture is poured into pastry shells.
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