There are always nights that despite my best planning I open the fridge and realize I do not have a dinner plan. Nights like this I love to pop a quiche in the oven! Its easy, its healthy, and I can get veggies in my kids.
This is a really easy dish to customize. We typically make 2 or 3 and keep the left overs for a quick breakfast on weekday mornings. I like a meatless veggie filled quiche, but the guys like a meat filled less veggie version. I mix up the cheeses… I have used just about anything. This is a great way to use up excess cheese from home made mac and cheese or the cheese/meat tray you made for a gathering.
With raising our own chickens there is never a shortage of eggs in our fridge. I love the bright vibrant yellow from our chicken eggs! There really is a difference. If all you have is store eggs I am sure it will still taste wonderful. Be sure to check out the upcoming post on raising chickens though!
Easy Quiche Recipe
~ Pie Crust (Fresh or Frozen)
~ 6 Eggs
~ 1 Cup Milk or Cream
~ 8 oz Cheese (Cheddar, Swiss, Provolone, Your Favorite Cheese)
~ Veggies (Mushrooms, Spinach, Onions, Broccoli, Anything you like) *optional
~ Meat (Chicken, Ham, Anything you like) *optional
Directions: Place crust in pie pan or tart pan. Sauté veggies and meat to remove excess moisture.
In a large bowl mix eggs and milk/cream until slightly foamy.
Place veggies in crust.
Top with 7 oz of the cheese.
Pour egg mixture over veggies and meat.
Top with remaining cheese. Bake at 350 degrees for 25-30 minutes or until set (not jiggly) in the center. Allow to cool 5 minutes before cutting.