Amish Country Back Roads

For years now my husband and I go every fall to Southern Ohio to visit his family. For many generations they have had large farms with crops of corn and soy beans. Some acreage has been sold with the passing of time but farming continues with a 900 acre farm Kim's cousin Richard still runs. These visits anchor Kim to wonderful memories of summers spent visiting with his Grandma and Grandpa and Aunts and Uncles. The last couple of years when we go to visit we reserve one night to go stay at our favorite Bed & Breakfast - Murphin Ridge Inn off the Amish Country back roads at the foothills of the Appalachian Mountains. As we drive the slow winding lanes we see harvested pumpkins, dried corn stalks, and shafts of wheat on every farm and enjoy the orange and yellow of the trees surrounding us. When we arrive the cabins are warm and inviting, the roaring fire in their huge firepit east of the main guest house beckons us near, and the Inn's food is exquisite! Today I made a Quiche from their cookbook, at your request here is the recipe, ENJOY!

Murphin Ridge Inn Quiche

4 eggs
1 1/4 cups heavy cream
salt & pepper
readymade pie crust
3 cups shredded cheese (any combination)

For the filling:
We like to use a mixture of sauteed mushrooms, spinach, onion, and tomatoes; ham and/or sausage. (today I added ham chunks.)

Preheat the oven to 350 degrees. Beat together the eggs, heavy cream, salt and pepper. Layer in the pie crust, two cups of cheese on the bottom, then 1/2 cup of your desired filling, then 1 cup of cheese on top. Pour liquid mixture over the entire casserole. Dot with butter. Bake for one hour. (Set timer for 50 minutes to make sure the crust isn't over browning, you may need to fold some foil into a long strips and wrap around the outer top crust while it continues to bake.)
Yield 6-8 servings.

Love and Hugs, Linda