Quiche

Quiche has a reputation for being highfalutin and fancy.  However, quiches are very easy to make. After you have made this basic recipe, you can play with it and create as many varieties of quiche as your imagination will allow.

Serve with fresh fruit or a fresh salad, stick out your little pinky, and enjoy.

Servings: 6-8

Hardware: Cutting board and knives, measuring cups and spoons, bowl, whisk, foil

Time:  Cook:  45 minutes  Prep:  varies

• 1 deep dish frozen pie crust
• 5 large eggs
• 1/2  cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-2 cups filling  
• 1-1 ½ cups cheese

1. Preheat oven to 350. 
2. Allow the pie crust to defrost. 
3. Prepare the filling ingredients. Make sure to drain any liquid from them.
4. Layer half of the cheese on the bottom of the crust
5. Layer the filling ingredients on the cheese.
6. Sprinkle the rest of the cheese on top of the filling.
7. Using a whisk, beat together the eggs, sour cream, and s&p.  Whisk until everything is completely Incorporated.
8. Pour the egg mixture on top of the fillings.
9. Cover the edges of the crust with foil.
10. Cook the quiche for 40-45 minutes or until the eggs set.
11. Remove the foil during the last 5-10 minutes of cooking.

When in doubt, under cook, as the eggs will continue cooking after the quiche is removed from the oven.

Cool the quiche for 10 minutes and serve. 

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VARIATIONS ON AN EGG

Spinach and Ham Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• ½ cup diced onions
• 6 oz bag of baby spinach
• 2 tablespoons of water
• 1 cup diced cooked ham
• 1 ½  cups shredded or cubed Swiss cheese

1. Heat the oil on medium high.
2. Add the onions and sauté for 1-2 minutes.
3. Add the bag of spinach and the water and cover.
4. Cook until the spinach wilts.
5. Drain completely and cool.

 Follow the basic quiche directions.

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Veggie Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• 4 cloves garlic peeled and diced
• 8 oz pre-sliced baby portabellos
• 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers found in the produce section)
• 1 ½ cups shredded mozzarella cheese
• 1 teaspoon Mrs. Dash

1. Heat the oil on medium high.
2. Add the veggies and cover.
3. Cook until the mushrooms wilt.
4. Drain and cool.
5. Mix the Mrs. Dash into the eggs (step 6)

 Follow the basic quiche directions.

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Italian Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• 4 cloves garlic peeled and diced
• 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 cup cubed pre-cooked chicken
• 1 cup shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese

  

1. Heat the oil on medium high.
2. Add the veggies and cover.
3. Cook until the tomatoes lose their liquid.
4. Drain and cool.
5. Mix the oregano and  basil into the eggs (step 6)

Follow the basic quiche directions.

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Shrimp Quiche

• ¼ to ½  pound cooked shrimp-peeled, cooked, and cleaned
• 1 ½ cups grated Gruyere cheese
• 3 tablespoons finely chopped chives
• 1 tablespoon chopped parsley

1. Cut the shrimp into bite sized pieces
2. Mix the chives & parsley into the eggs (step 6)

Follow the basic quiche directions.

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Breakfast Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• ½ pound bulk sausage
• 6 pieces of bacon
• 8 oz trinity mix (fresh diced celery, onions, bell peppers)
• 1 ½ cups shredded sharp cheddar cheese

1. Brown the sausage, crumble, drain and cool.
2. Cook the bacon, drain, cool, and crumble.
3. Heat the oil on medium high.
4. Add the veggies and cover.
5. Cook until the celery is soft.
6. Drain and cool.

Follow the basic quiche directions.

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Broccoli and Ham Quiche

• 1 cup diced cooked ham
• 1 cup cooked, chopped broccoli
• 1 ½ cups shredded Monterey jack cheese

  

Follow the basic quiche directions.