Quiche is a staple in our home. With a great homemade flaky crust and a hearty filling, it’s all you need for a wonderful meal!
I actually make mini-quiches in mini-cupcake tins and freeze them ahead of time. Then I pop them in a warm oven for a few minutes and have homemade quiches whenever I need them. My daughter LOVES them! And she helps me make them, picking her own veggies. Broccoli is her favorite … at the moment!
Here’s my recipe for basic quiche filling. You can add anything you’d like to it. Herbs, mushrooms, crumbled bacon, asparagus!
Quiche Filling:
3 eggs
1 cup of heavy cream
3/4 cup gruyere, shredded
1/4 teaspoon salt
few dashes of pepper
Mix eggs, add cream and salt and pepper (or any other spices or herbs you choose). Put shredded cheese in bottom of pie plate (on un-cooked crust). Add egg mixture. Bake in oven at 350 degrees for about forty-five minutes or until the top is golden. Remove from heat and let quiche sit at room temperature to firm up. You can refrigerate it for several days.
My favorite crust recipe comes directly from a food hero of mine, Mark Bittman. One of his many cookbooks, How to Cook Everything, features this no-fail flaky pie crust recipe. It’s a super recipe and cookbook! If you don’t own it, buy it! Or ask for it for the Holidays. It’s a must have!
