Quiche – An Easy Meal for Overnight Guests

I love baking a quiche. The beauty of quiche is that it can pretty much be served at any meal. It makes an easy slice and go breakfast but it is also the perfect lunch or light dish when served with a simple side salad.

Quiche can also be adjusted for any taste. Ingredients can include leek, onion, cheese, asparagus, spinach, mushroom, tomato, ham, bacon, etc. Once you know how to make a quiche, you can adjust the recipe to bring out your favorite flavors. Here is a good basic quiche recipe to get you started: https://www.cookingclassy.com/quiche-recipe/.

My quick version recipe: When I bake quiche, I start by preheating the over to 400 degrees Fahrenheit.

While making a homemade crust is tempting, the point of this recipe is to be easy to put together at a moment's notice. I simply take a ready-made Pillsbury pie crust, place it in my quiche pan, and cut off the excess crust.

I have two types of quiches I typically make. Spinach quiche and ham and cheese quiche. With both I will about 1/2 a bag of a shredded gruyere mix. Make sure the cheese is Gruyere cheese or Gruyere cheese blend. A regular Swiss blend will not taste nearly as good.

For the spinach quiche, I will use defrosted and squeezed frozen spinach. The less watery the spinach, the better. Once I have squeezed out as much water as I can, I line the pie crust with a layer of spinach and then top with a layer of shredded gruyere.

For the ham and cheese quiche, I use a chopped, cubed prosciutto or pancetta. I start by lining the pie crust with a layer of shredded gruyere. Then I take a half container of prosciutto or pancetta and sprinkle it over the top. If I am feeling fancy, I may also add green onions or sliced mushrooms on top.

After lining the pie crust with the main ingredients, I whisk together 4 eggs and 1 cup of dairy milk or cream. Cream will make a very rich quiche and 1% milk will make a lighter quiche. I will add salt, pepper, and nutmeg to this. Then I pour the mixture over my crust lined with ingredients.

Finally, into the oven it goes! After about 30-45 minutes, the quiche should be golden brown and ready to cool for about 5-10 minutes. Then it is ready to slice and serve either hot or at room temperature. Bon appétit!

As Always,

Alli