I LOVE QUICHE.
I've taken to making a quiche on the weekend - then I have breakfast all week! The first week I made mushroom, asparagus & goat cheese quiche. SO DAMN GOOD!
That's the bonus of quiche - you can really can't screw it up. That said - here are 5 tips for perfect quiche:
- Use whatever you have in the fridge - my mom once made a quiche with leftover taco soup - still the best quiche she ever made!
- Saute veggies before you put them in the quiche. Be sure it's a light saute - they'll still cook in the quiche. I like to saute with butter to add a little more flavor.
- Be sure to use cubed cheese - shredded gets lost in the mix - cubed cheese gets you those melty gooey bites!
- Check the quiche to be sure it's done before you take it out. Our oven can be a bit wacky - I use a toothpick to check it like you would a cake - if it comes out clean - you're good!
- Don't forget the eggs. Seriously - my mom did it once. She couldn't figure out why it wasn't setting up - my sister said, "uh why is it white?". Oh my Lord...
Super Simple Quiche
1 refrigerated pie crust
2 Tablespoons butter
1-2 cups sauteed veggies (mushrooms, asparagus, spinach, onions, peppers, tomatoes, broccoli, etc...)
1/2-1 cup cooked meat (bacon, sausage, hamburger, ham)
1/2-1 cup cubed cheese (jack, cheddar, cojack, etc... - for goat cheese - just cut cube-size pieces off and scatter about)
1 1/2 cups half & half
Salt & Pepper
* Set out pie crust - needs to be at room temperature. Preheat oven to 350.
* Heat butter in a skillet over medium heat.
* Saute veggies until softened - 3-5 minutes.
* Saute meat choice as directed.
* Roll pie crust into pie plate.
* Place cheese & veggies into pie crust.
* Whisk eggs, half & half, salt & pepper in a bowl and pour over the meat, cheese & veggies.
* Bake at 350, uncovered for 40 minutes until a toothpick comes out clean.
* Cool quiche for 10 minutes before serving.
Recipe inspired by frugalmomeh.com