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The Perfect Quiche

Quiche is such a quick and easy, but still kind of “fancy” dish to make for breakfast, brunch, lunch or dinner.  Quiche is fun to make because you can use pretty much any kind of meat and/or vegetables, and cheese as the filling. Once you have the basic recipe down, it’s time to get creative.

Since I live in Hawaii and the weather here is not “pie crust-friendly,” I usually opt for a store bought crust. Usually, I buy the Mrs. Smith deep dish variety, in a two pack, because this is the brand that is usually is not cracked and broken, like some of the other brands.  I may get braver and try homemade pie crusts again, one day, but it will have to be on a very cold day!

Quiche is great to make for Easter brunch, along with a Cinnamon French Toast Bread Pudding and a Island Fruit Salad and/or Green Salad.

Basic Quiche
1 Frozen Deep Dish Pie Crust
3 Large Eggs
1 Cup Heavy Cream
1 Cup Shredded Gruyere Cheese
1 Tsp Nutmeg
1 Tsp White Pepper
1 Tsp Salt

Preheat oven to 400 degrees. Heat butter in small saute pan, over medium heat, add diced onion. Saute until onions are translucent, about 5 minutes. Remove from heat.  Prep and make the rest of the Filling, as directed below.

Combine cream eggs, nutmeg, salt and pepper in a mixing bowl. Whip with a whisk until combined. Gently stir in Gruyere Cheese

Place pie crust on a baking sheet.   Add Filling, as directed. Pour egg mixture into crust over the Filling. Bake for 35 minutes, until slightly golden brown. Remove from oven and cool for at least 15 minutes before serving. May be served hot or cold.

FILLING

Red Pepper & Feta Quiche

1/2 red pepper
1/2 yellow pepper
1/2 TBSP butter.
4 oz. crumbled Feta Cheese
1/2 Yellow Onion, finely diced (about 1/2 cup)

Dice pepper. Saute diced peppers and onions with butter until softened, about 5 minutes. Evenly spread cooked peppers in bottom of quiche shell and spinkle with feta cheese before pouring in egg mixture. Bake as directed above.

Bacon & Spinach Quiche

1/2 Pound Bacon
4 Cups Fresh Baby Spinach
1/2 Yellow Onion, finely diced (about 1/2 cup)

Cook bacon until crisp. Drain excess fat of bacon on paper towel. Let cool and crumble into small pieces. Remove all but 1 TSP bacon fat from saute pan. Add onions, saute until translucent, about 5 min. Add spinach. Cook, stirring occasionally for 3-4 minutes or so until spinach is wilted and reduced to about 1 cup. Spread spinach/onion mixture evenly over bottom of empty quiche crust. Sprinkle crumbled bacon over top. Add egg mixture. Bake as directed above.

Serves 4-6

April 4th, 2010 | Tags: , , , , , , , , , , , | Category: Breakfast, Recipes

35 comments to The Perfect Quiche