My Favorite Quiche
We love quiche. It works for breakfast, lunch or dinner. Pair it with a green salad and/or some fruit and you don't need anything else. It comes together quickly and gives me the opportunity to do a little refrigerator clean out. When I can't think of anything to make for dinner, I make quiche. And it happens often enough that I no longer have to pull a cookbook from the shelf, as I have the recipe memorized. So here goes.
Prepare your favorite pie crust recipe or purchase one in the store. You can find the recipe that I love here. I try to always have a pastry crust in the freezer for when the mood strikes. Once I have the pastry in the pie dish, I put it in the refrigerator until I'm ready to fill.
Next, I pull out the veggies that I want to use, along with any meat and cheeses. Today I have some broccoli, spinach, garlic scapes, green onion and squash ( which will be in every meal for awhile). Begin chopping and lightly sauté to soften veggies.
In a large bowl, mix six eggs and one cup of cream, a teaspoon of salt and pepper.
I'm adding some cooked bacon to this quiche, but you could add ham or sausage or leave the meat out all together. It's great with veggies and cheese.
I'm also cutting up some dried tomatoes to add, because I have them, and I wanted something red to add color to the veggie mix. The liquid will rehydrate them. If I had fresh tomatoes, I would use them.
Now I add the sautéed veggies and a couple cups of whatever kind of cheese I have.
Today I'm using shredded cheddar, some white and yellow.
Stir gently and pour mixture into your pie crust. Bake at 350 degrees for about 45 minutes. Let quiche cool for 10-15 minutes before cutting. Enjoy!
Quiche- Or What To Make For Dinner When I Can't Think of Anything Else
2 T. butter
chopped veggies of your choice - onions, broccoli, peppers, mushrooms, spinach, tomatoes, zucchini, etc.
6 large eggs
1 cup heavy cream
1 t. garlic powder, if not using fresh garlic or scapes
1 t. kosher salt
1 t freshly ground pepper
2-3 cups grated cheese of your choice
1 unbaked Pie Crust
Preheat the oven to 350 degrees.
In a large skillet, heat the butter over medium heat until melted. Add the onion and saute until tender, along with other veggies. If using spinach, add at end to wilt. Remove from heat and set aside.
In a large bowl, whisk together eggs, cream, and spices. Stir in the veggie mixture and the cheese. Pour into the unbaked pie shell.
Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
Remove from the oven and let stand for 10-15 minutes before serving. Serve warm or at room temperature.
*Recipe adapted from Magnolia Table cookbook.