Quiche Trio with Arugula Apple Salad

Although you might think that quiche is a french classic dish, it originated in Germany. Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, become a custard. This dish is more of a sampler of three different types of quiche accompanied by a fresh tasting salad to balance out a little lightness from the open faced savory pies.

Quiche Trio with Arugula Salad Recipe

Whole Milk- 1 cup
Eggs- 1 egg, mixed
Shredded Parmesan Cheese, 1 cup
Bleu Cheese- 1 Tablespoon
Sharp Cheddar Cheese- 1/4cup, grated
Mushroom- 1 oz. sliced thin
Bacon Lardons- 1 oz, cubed
Basil- 1 Teaspoon, Chiffonade
Premade Pie crusts- 3 piece, 3 inch radius

Arugula- 1 cup
Grapes- 4 pieces, halved
Apple- 1/4 piece, thinly sliced
White Balsamic Vinegar- 3 Tablespoons
Paprika- 1/4 Teaspoon
Light Olive oil- 1 Tablespoon
Salt and Pepper- as needed

Preparation for Quiche
Preheat oven to 340 degrees
Mix the whole milk, eggs, and 1/2 cup of parmesan cheese in a bowl. add a pinch of salt.
Fill in every pie 3/4 of the way with the egg mix.
pie 1: put in bleu cheese and bacon to the top of pie
pie 2: put in mushroom and basil to the top of pie
pie 3: put in 1 oz. parmesan cheese and sharp cheddar cheese to the top of pie
Sprinkle the remaining parmesan cheese on top of all three pies and place in the oven for 30-40 minutes.
(tip- poke the center of the pie with a toothpick and see if the eggs are no longer a liquid base to make sure its cooked through)

Preparation for Arugula Salad
Whisk liquids together till emulsified, fold on ingredients, garnish with parmesan cheese.