Cherry Hut’s Veggie Quiche
Leave it to the family behind Benzie County’s iconic Cherry Hut restaurant to excel at anything baked in a crust. The business that was launched in 1922 from a roadside stand that sold home-baked cherry pies (with cherries fresh from the orchard) also makes a memorable quiche. It’s called Caleb’s Quiche on the Cherry Hut menu, in honor of owners Andy and Christy Case’s youngest son.
Recipe makes two large springform pan quiches.
- 2 doughs for two pie crusts
- 2 tablespoons butter
- 3 cups chopped fresh broccoli florets
- 1 1/2 medium onions, finely chopped
- 1 each small green, red, and orange peppers, finely chopped
- 2 cups mushrooms
- 2 cups chopped spinach
- 4 cups shredded cheese (any kind that you like; we use colby-jack)
- 12 eggs
- 4 cups milk
- 1/2 teaspoon salt
Set convection oven to 350 degrees. Line two springform pans with rolled-out pie crusts. In a large skillet, sauté the broccoli, onion, mushrooms, and peppers in butter until tender. Stir in spinach. Spoon half the veggie mixture into each crust; sprinkle with cheese. In a large bowl, whisk the eggs, milk and salt; pour half the egg mixture into each crust covering the cheese and vegetables. Bake covered with foil for about 45 minutes. Uncover and bake 15 more minutes. (Baking time will vary depending on your oven.) Let stand for at least 30 minutes before slicing.