Easy peasy quiche

This easy peasy quiche recipe is a perfect base for so many different types of quiche. It is a must for every home chef’s recipe box.

Easy peasy quiche

Quiche is an easy treat on weekend mornings or suitable for brunch or even dinner in a pinch. It’s a great way to use up left over meats and vegetables. Keep the following tips in mind when making quiche and you’ll have no-fail delicious pies that impress your family and friends.

Tips for a great quiche

1. Keep to 3 main ingredients. Any more, and you run the risk that it will be too crowded and sometimes soggy.

2. Add a little flour to the shredded cheese (about ½ tsp). It helps thicken the quiche.

3. Do not over beat your eggs. If you add too much air, your quiche will rise and then flop.

4. Layer the ingredients. It helps keep everything evenly distributed.

5. Use regular half and half, not fat free half and half. The flavor and texture is simply not as good.

6. Keep the addition of herbs and spices to a minimum. A dash of salt and pepper goes a long way.

This is ham and broccoli quiche.

Ham and broccoli quiche

Here are a few other combinations for delicious quiche to try:

1. Cheddar cheese, ham and broccoli

2. Swiss cheese, bacon or ham, onion and a dash of nutmeg and cayenne (Quiche Lorraine)

3. Monterey and Parmesan cheese, crab or shrimp, onion, red pepper and thyme

Easy Peasy Quiche

This easy peasy quiche recipe is a perfect base for so many different types of quiche. It is a must for every home chef’s recipe box.

1. 1 9 inch pie shell

2. 1/2 cup cooked meat (ie. ham, bacon, prosciutto, seafood)

3. 1/4 cup cooked vegetable (ie. broccoli, red pepper, sun-dried tomatoes, mushrooms)

4. 2 ounces shredded cheese (ie. cheddar, swiss, monterey jack or a blend)

5. 6 large eggs

6. 1 1/2 cups half and half

7. salt and pepper (to taste)

8. herbs and spices (to taste)

9. Pre-heat the oven to 375 F.

10. In the pie shell, add the meat and vegetable. In a large bowl, beat the eggs and blend in the half and half and any seasonings. Do not over-beat the eggs. Add about ¾ of your cheese to the pie shell. Now add the egg mixture and top with the rest of the cheese.

11. You can put the quiche on a baking sheet before going into the oven if you find it difficult to place it in the oven. Bake for 40 – 55 minutes. The quiche is done when a knife in the center comes out clean. The top should be a nice golden brown.

Source: northwestspoon.wordpress.com

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