Whenever I make a quiche my husband raves about all the hard work I put into it and how good it is. Yes, he has good manners, but I'm pretty sure that he has them confused with souflees and he thinks I’m a culinary goodess when I make them. I won’t correct him (yet) – but really, quiche is the EASIEST thing to make. It is also completely versatile in terms of fillings and crusts you can use, that is why in our house, it is usually a 'go-to' for an end-of-the-week, out-of-ideas meal.
Now, I kinda make things up as I go in the kitchen so I'm sure my recipe may be snubbed by some quiche-connoisseurs - but here is my take on it.....
1. Mix together all the filling you want: veggies, spices, cheeses, meats.
I usually use onion, garlic, tomato, spinach, mushroom, zucchini with salt, oregano, mrs.dash garlic. Then I'll add whatever cheese I have (parm, feta, cheddar) and any meat (lunch meat, sausage, bacon, etc.)
3. Whisk together your eggs and if you want more of a custard add some heavy cream.
The ratio is up to you, I usually skip the milk/cream and use about 5-6 eggs in a standard size pie dish
4. Bake at 325-350F for about 40 minutes (or until cooked all the way through)
SOME CRUST IDEAS!
The Classic Flaky, Buttery Pie Crust
Hard-cores will make their own, I use the frozen kind and take it out a few hours ahead of time.
Sweet Potato Crust
My little sister just made this one and it was delicious! She sliced yams and lined the baking dish with them (no precooking or oiling) - they came out perfectly cooked.
Basmati Rice Crust
This is from the Low GI Meals in Minutes cookbook (one of my favourite cookbooks) - super quick and easy to use some precooked rice you have left over.
Tortilla Shell Crust
I use about 3-4 shells in a lightly oiled pie dish. It's enough to prevent the filling from leaking through and makes a light and crunchy crust. You could even use the flavoured shells too.
What are your favourite quiche fillings? Have you tried different crust options? I'd love to hear about it!