Recipe review: Quiche de Aubergine

One of my favorite recipes is my quiche. I call it Quiche de Aubergine not because it has eggplant in it (Aubergine is French for eggplant), but instead because it is my recipe and my French name in high school was Aubergine. As with many of my creations, I started with a basic quiche recipe and added my own ingredients. This will work for you too if you don't like the quiche stuffings I have selected. This recipe is very easy to alter.

1 unbaked pie crust
1/4 cup finely chopped onion
1/4 cup chopped green olives
1/4 cup feta cheese
1 cup cheddar cheese
4 eggs slightly beaten
1 1/3 cup milk
1/2 tsp dry mustard
1/8 tsp white pepper
1/8 tsp ground nutmeg

Preheat oven to 450 degrees
Bake crust for five minutes
Remove from oven and set temperature to 400 degrees
Cook onion over medium heat
Sprinkle onion over shell and alternate with olives, feta, and cheddar
Blend eggs, milk, and seasoning and pour over the filled pie crust
Bake for ten minutes
Reduce heat to 350 degrees and bake 30 to 35 minutes
The quiche is done when a knife inserted into the center comes out clean