First of all, let me say that I am soooo proud of myself for actually making quiche at home. I love quiche. I eat it regularly, but I have never actually made it myself. I heard it was easy, but just never got around to trying it. Thanks to inspiration from http://www.bellaeats.com/, a food blog that you should check out immediately, I am now a quiche expert…er…sort of.
I modified the recipe slightly to suit my taste and you should feel free to do the same. This is how I made it.
frozen pie crust/shell (get whatever kind you like, whole wheat or super fatty, but deep dish is the best. if you can’t find deep dish i recommend using 2 pie crusts and making 2 quiches at once so that you can utilize all ingredients- just feeze the second quiche until you want it.)
splash of milk
tons of veggies (broccoli, roasted red peppers, onion, mushrooms, spinach, you get the idea)
1/3 cup extra sharp cheese (or mix it up and use a variety of cheese like feta, mozzerella, or whatever you like!)
heat oven to 400 degrees. bake pie crust until golden brown (approx 10 min). beat eggs milk, cheese, and salt/pepper in a bowl. after crust is baked, fill with veggies (about 2/3 of the way) and then pour egg mixture over top. if you are using 2 crusts, divide egg mixture and veggies between them. don’t fill crust too full or you will have overflow which equals a big, stinky mess in your oven. a good way to avoid issues with overflow is to bake the quiche on top of a cookie sheet so that any spillage goes onto the pan and not into the black hole of your oven. Bake for 60 minutes. Sprinkle with extra parmesean or hot red pepper flakes for a kick!
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