I am calling this post Quiche week as I have literally been eating quiche for a week. I made few of them for Easter. My plan was to make it easy and buy quiche, but as I was scrolling through the grocery store the quiches did not look fresh, they were wrapped in heavy plastic wrap and certainly did not look appetizing. I would not have been proud to serve it on my Easter Brunch table. So I was determined to try to make them. I googled and youtubed and researched and came up with a recipe of a mixed bag, with material that I studied, my own intuition and hope that it would taste edible.
My quiches came out delicious, and they were very easy to make. The not so secret ingredients were fresh farm eggs from a local farm. Also the crust was store bought which made it easy peasy.
INGREDIENTS FOR 1 QUICHE
9 inch frozen pie crust ( mine was Marie Callender’s )
4 large farm fresh local eggs ( can be any eggs)
1 1/2 cup half and half ( can be a mix of milk and heavy cream or milk and half and half, whatever you have on hand)
1 cup of cheddar cheese shredded ( can be other kind of cheese too)
roasted vegetables ( any kind you would like or what you have on hand or meat – ham/bacon etc)
salt/pepper/ nutmeg to taste
Good tip is that you can make a few at a time, just make more of the egg/milk mixture. I made 3 all at once, hence why I am having a quiche week. I started out with baking the pie crusts, and all the places it tells you to fill the crust with foil and dried beans, I found that too extra extra so I totally skipped that part and made my life simple by just piercing the bottom of the crust with fork and baking it at 350 for 10 minutes, make sure it doesn’t get too golden as it will need to stay in the oven for about another 35-40 minutes.
So after you bake the crust, choose and chop your vegetables and lay them on a pan with parchment paper and roast them until golden. I made sections on my roasting pan as I was making 3 different ones. One section was mushrooms, the middle one onions and the other side asparagus. The reason I sectioned it like this is because some people are very picky about having any mushroom remnants in their food, they would totally freak out. So this way no mushroom will venture into the asparagus onion quiche. I also used spinach, but that does not need roasting. So I made – mushroom onion, asparagus onion, and spinach onion quiche. What was so helpful and easy is roasting the veggies all at once. While in the oven I mixed the eggs and dairy, and added spices. Mixed it all up.
Once veggies were done, I layed out the baked pie crusts and dropped a cup of shredded cheddar in each, then divided all the veggies that I had including the fresh baby spinach and then filled each crust with milk/egg mixture. Voila!
Bake 35-40 minutes until the knife is clean when pulled out.
Happy quiche week for you too.