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1/2 lb Swiss cheese, cut into 1/4″ cubes
1 cup of almond milk or light cream
1/2 tsp salt
1/4 tsp nutmeg
1/2 small onion
pinch of pepper (two turns with pepper mill)
1/2 to 1 cup of filling* (ham, spinach, bacon, etc)
Preheat oven to 350 degrees.
Pulse onion in food processor. Add in the cheese cubes. Pulse until coarsely chopped. Add remaining ingredients and pulse until incorporated (with cheese still chunky). Pour into pie crust.
Bake for 45 minutes. Let cool at least 15 minutes before serving.
*My favorite filling:
Saute two smashed garlic cloves in oil in a large pot on medium heat. Throw in several handfuls of fresh spinach. Turn the spinach over a few times until wilted. Remove the garlic cloves and sprinkle with sea salt. Set aside to cool then add it to the quiche mixture. Pulse once or twice and pour into pie shell. Bake as directed above.