Quiche is a delicious, easy crowd pleaser. It can be made for breakfast, lunch or dinner. Once you know the base formula, you can make ANY flavor combination you can dream up or happen to have on hand.
The base formula for a quiche is: for every egg, you’ll need ½ cup of milk, and ½ cup of cheese. It’s just that easy. Most average pie tins use 3 eggs, 1 ½ cups of milk, and 1 ½ cups of cheese.
For the flavor filling for this quiche, I chose a vegetable/meat combination of freshly chopped spinach, mushrooms, scallions, and chopped, pan grilled sausage thyme and oregano. I used freshly grated Havarti cheese.
IMPORTANT – you must drain off all liquid generated by your vegetables before adding to your egg, milk and cheese base.
Directions:
Pre-heat oven to 325 degrees
Using a store bought piecrust, place and smooth out into pie pan—I prefer glass or ceramic pie dish.
Sautee the vegetables until al dente (cooked but still firm) place in strainer over a bowl to cool and drain off liquids.
Once veggie combination is cooled and drained, in a large bowl combine
3 beaten eggs
1 ½ cups of milk
1 ½ cups freshly grated cheese (Havarti is my favorite in a quiche)
Gently mix together, then add veggie/ meat into bowl and stir to evenly distribute. Pour into pie, place in oven for 45-50 minutes. Bake until firm and golden. Allow quiche to cool for 30 minutes before cutting—unless your really hungry like we were J. Waiting assures quiche slices beautifully.
Enjoy!
Here’s a couple more flavor combinations:
Sautéed leftover chopped chicken, scallions, chopped zucchini, well drained cannellini beans, and Italian seasoning.
Roasted red potatoes, crispy, chopped bacon, caramelized chopped onions, and fresh thyme.
The flavor combinations are as unlimited as your imagination!