Either way, I think people are averse to or even scared of the dish and few venture to make it at home. And that's a shame, since it's really a quick, easy, and healthy weeknight meal. Plus, it does help you use up veggies and meat from previous dinners.
Quiche is just a fancy term for an omelet baked in a pastry pie shell. If you can scramble eggs and buy a pre-made pastry crust, you can make a quiche. It's really THAT easy.
They beauty of the quiche is its flexibility and "clean out the leftovers" power. Pretty much anything can go into a quiche, but I recommend you choose only one kind of meat and fill the rest in with veggies. Some ideas:
- Carrots, Onions, even small diced potatoes.
- Green beans, broccoli, or spinach
- Leafy Greens (Swiss Chard, etc.)
- Crumbled bulk sausage, sauteed hamburg, or shredded chicken
Quiche Basic Recipe
Serves 4-6 People
1 store-bought refrigerated pastry crust or a frozen, pre-formed pastry crust
6 whole eggs
2/3 cup of milk or half&half
2 to 3 veggies of choice
1 meat of choice
3/4 cup of shredded cheese (any kind)
salt & pepper to taste
- Heat the oven to 350 degrees. Line a baking sheet with tin foil and defrost the pastry at room temperature or in the fridge if necessary, following the package directions.
- Form pastry into a pie plate and either flute the edges or press them with the tines of a fork to form an edge crust. Place the pie plate on top of the prepared baking sheet.
- Pre-cook any vegetables and meats using the microwave or by gently sauteing them in a skillet with some oil or butter. Or, use leftovers!
- In a large bowl, mix the eggs, milk, salt, and pepper with a wire whisk until well blended.
- Scatter the veggies and meat evenly in the pie shell, making sure that it's no more than half full. Sprinkle half of the cheese on top of the veggies.
- Gently pour the egg mixture over the ingredients in the pie shell.
- Sprinkle the remaining cheese on top of the eggs. Some of it will sink-in. That's okay!
- Move the entire sheet pan into the oven and let bake until the quiche just barely jiggles in the center when you move the pan or when a knife inserted into the center comes out with no liquid on it. This should take about 15-20 minutes or so.
- Cut and serve. We love to serve it with sour cream on the side.
Note: The quiche photo above was shamelessly "borrowed" from the web as I didn't take a photo of my own quiche the other night. If this is your photo, simply ask and I'll take it down.