Recipe: DIY Quiche

Sunday, January 29, 2012

I'm a big fan of quiches. There's a preferred recipe that I've made about 10 times in the past two years, and it's very easy to make variations of. The one photographed below happens to be a broccoli-mushroom-onion-redPepper quiche, but you could do any sort of combination. Whatever's sitting in your fridge and needs to go!



Everything But The Kitchen Sink Quiche Recipe
1. Pie Crust (I use the one from the original recipe)

2. Variable Content
Enough veggies or [cooked] meat to loosely fill the pie crust. Some ideas:
  • 6 slices crispy, cooked bacon; 4 stalks green onion, sliced, white and green parts included; 1/3 cup chopped flat leaf parsley, finely chopped (from the original recipe)
  • 1 Head of Broccoli, chopped; 1 Small Yellow Onion, diced; 1/2 a Red Pepper, chopped; A handful of sliced mushrooms
  • A random combination of vegetables or cooked meat that you enjoy. Just make sure not to overpack the quiche!

3. Standard Egg/Milk Mixture
3 eggs, beaten
1.5 cups milk
Pinch of salt
1/2 teaspoon black pepper

4. Variable Cheese Topping
1 cup shredded cheese (I prefer Swiss, but Cheddar or nearly anything else would work, too)

  1. Preheat oven to 350 degrees Fahrenheit
  2. Prepare pie crust (refrigerate).
  3. Cut up vegetables, and cook any meat being used.
  4. Toss the vegetables & meat together, and place into pie crust. Ensure that the veggie/meat filling is packed very loosely and is no higher than the walls of the crust.
  5. Whisk together the eggs, milk, salt, and pepper until combined. Pour over the vegetables & meat in the pie crust.
  6. Spread the shredded cheese over the top of the quiche.
  7. Cook 45 minutes, or until a majority of the cheese topping has lightly browned.
  8. Let cool before serving (I've learned this one from experience).

Enjoy!

1 comments:

Carolyn Watson-Dubisch said...

Fantastic-I love quiche! thanks.

Related Posts with Thumbnails