quiche – perfect for everyday

I’m especially fond of its’ versatility. It may be enjoyed warm or at room temperature; it may be prepared ahead of time and frozen or made fresh – though fresh is best; it may be served for lunch, brunch or breakfast and the ingredients can be just about combination of cheese, meat and or vegetable you can think of – not to mention it’s delicious, easier than it looks and fairly inexpensive to make.

Here’s a basic version, adapt as you wish.

For the crust;
Make a single crust (or buy if you prefer).

Need a recipe? See here. Chill dough in fridge for at least 30 minutes. Roll on lightly floured surface. Size to fit pie plate. Lay sheet of aluminum foil (shiny side down) or parchment paper over the bottom and up sides of crust. Fill with beans, rice or pie weights. Bake in preheated 400 degree oven for 20 minutes. Carefully lift out paper/foil with weights inside. Using a fork, carefully prick the entire bottom of crust and then return to oven for an additional 5-10 minutes or until the entire crust is nicely browned. Let cool on rack. Crust may be made a day ahead of time (simply wrap and store in fridge) and or freeze to use at a later time…while crust is baking assemble your ingredients and begin sauteing your veggies…

1.Saute 1/2 cup chopped onions until browned add 1/2 cup sliced mushrooms and then 1/2 cup chopped broccoli – fresh or frozen.

2. Place sauteed veggies on bottom of baked pie crust. Add a good pinch of salt, freshly ground pepper and fresh herbs if you have. Parsley is perfect for just about any combo.

3. Whip 8 eggs with 1/2 cup cream, milk or half and half. Pour custard (egg mixer) over veggies (and meat if using). Top with sliced or grated cheese if desired.

4.Bake in 375 degree oven until the filling is browned and set – about 25-30 minutes. If more time is needed, simply cover quiche (including crust edges) with foil, lightly, and check for doneness periodically. This prevents over browning of the crust.

Bake, chop, saute, mix, pour, bake – that’s it.

More combination ideas – artichoke hearts, garlic, kalamata olives and feta or try diced fresh tomatoes, basil, sauteed onions and goat cheese or add spinach, swiss chard, broccoli or cheddar to any of the above – meat lovers may also like to add cooked sausage or fried chopped bacon…combine what you love.

Keep it simple – prepare a crust ahead of time and use ingredients you have on hand. Quiche. Any time, any day – especially perfect for weekend guests and brunch. Bloody Mary’s anyone?


10 thoughts on “quiche – perfect for everyday

  1. Pingback: the versatile frittata… | Ripe Red Berries

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