Avocado Sour Cream Quiche of the Gods

Was planning this lovely day with my old friend Roz, just to sit and talk and catch up and maybe do some art brainstorming. I decided to make it a lunch date, that turned in to almost a dinner with late dessert because we just had so very much to talk about and catch up on.

Made this heavenly (if I do say so myself) Avocado Sour Cream quiche. It's a recipe I got from a B&B Bill and I stayed at in Maine, The Holland Inn. Evan, the innkeeper, made it just about every time we've stayed there and it was always a favorite. Finally she gave me the recipe, or finally I asked for it. She was very willing to share it!!

The thing is, I love a deep dish quiche with LOADS of filling. Evan's was a standard thin (maybe 1.25" deep quiche. So I doctored the recipe for more scrumptiousness. Here's all you need to know...

Avocado Sour Cream Quiche
Serves 6-8   1 1/2 cups sour cream   5 eggs, beaten   1/2 cups milk   2 1/2 cups shredded cheddar cheese   dash of salt & black pepper to taste   7 scallions, chopped and divided (save some for garnish)    1 ripe med. tomato, chopped then drained of seeds and juice   2 ripe avocados, sliced about 1/4 - 1/2 inch thick   Paprika (to dust top with)   1 refrigerated rolled pie crust (like Pillsbury) bring to room temp!! (save a little extra chopped tomato, scallion, and maybe some chopped avocado to top each serving with if desired)
Directions: Preheat oven to 375°. Make sure your store bought rolled-up crust (find in dairy aisle) is room temp. Put a bit of flour onto a board or counter and flour your rolling pin. Unroll crust carefully so as not to tear. Roll crust out a bit bigger than the size it is when unrolled with rolling pin. Roll it in all directions. Put crust into deep dish pie plate with extra hanging over the edges. Fold under edges leaving some sticking up so you can crimp edges nicely. Press crust into plate all along bottom and sides well. Then using left thumb and index finger and right index finger knuckle, make sort of "V" shapes all along the top by pressing dough along the outside with left index finger and thumb and pushing right knuckle of index finger between them. Sounds difficult but it's so simple. You'll get it!! Keep in mind if this is too difficult, you can always buy those frozen deep dish pie shells already formed in a foil pie plate! It will still be yummy. OR if you are a lover of making your own crust, have at it. I just like the ease of the store bought, and they taste pretty damn amazing too! NEXT:   Combine sour cream, eggs, milk, salt and pepper - whisk. Mix well. Add cheese, mix well. Stir in scallions and tomatoes. Sprinkle the very bottom of the crust with a little cheese (it helps crust to not get soggy). Lay avocado slices on the bottom of pie crust. There should be just enough slices to cover the bottom. [If you have extras, use them in a nice salad!] Pour cheese mixture over avocado slices and spread out evenly. Sprinkle top with paprika. Bake 1 hour 30 minutes, or until set and golden and puffy. (test with bamboo skewer or knife to be sure eggs have cooked in middle. OR Gently jiggle the pie plate to see if center looks liquidy still or solid like you want it to be before removing from oven). Last time I made this, it seemed to take forever to bake. I kept adding time to the kitchen timer, so 1.5 hours is a guestimate. Just keep checking with skewer or jiggling a little. You'll know when the egg mixture is set in the center. Remove from oven. Let stand 10 minutes before serving. Top each piece with a spoonful of sour cream and fresh chopped avocado, scallion, and tomatoes if desired, or serve plain. Can also be served with a dollop of salsa! ENJOY!! It's a winner!