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My friend Margaret is a wonderful cook and baker and she’s great about sharing her recipes.  The following quiche recipe is from Margaret, but I’ve changed her quiche recipe because I needed to adapt it to what I usually have in my refrigerator, e.g. skim milk, instead of cream, whatever kind of vegetables instead of just spinach or broccoli.

QuicheSliced
I think this quiche is super easy, and delicious. I always have leftovers and they’re great reheated even in the microwave the next day.  I generally make my own pie crust, but this is quite good with a frozen pie crust too..

This quiche comes out of the oven HOT. Don’t burn your mouth. Ideally when eating a quiche you should remove it from the oven and wait 15 minutes. This gives it a slight cooling time and makes that first piece a little easier to slice.

As I always do, I’m giving you step-by-step directions with pictures, but the recipe is also at the end of this article. If you don’t need step-by-step, just scroll down for the quiche recipe.  You can check out my other blog post for the Easy Pie Crust.PieFluted

Quiche Recipe
1 Pie shell
4 eggs
1 cup of light cream (I use skim milk)
½ teaspoon salt.
2 cups of grated cheese (It calls for swiss, but I use anything, or a combination)
1-1/2 -2 cups cooked vegetables.
Combine eggs, milk or cream & salt. Beat to mix thoroughly. I use one of those old-fashioned non-electric hand mixers.  It’s perfect for this, don’t make fun off me.

MixingEggs

Put the veggies on the bottom of the pie shell.Veggies

Put cheese over the veggies.QuicheCheese

Pour the egg mixture over all.
Bake for 15 minutes at 425 degrees.
Lower the heat to 350 degrees and bake 30 minutes more or until knife inserted in center comes out clean.

 

Quiche

Wait 15 minutes before cutting.

Okay, here’s the recipe without the pictures.

Easy Quiche
1 Pie shell
4 eggs
1 cup of light cream (I use skim milk)
½ teaspoon salt.
2 cups of grated cheese (It calls for swiss, but I use anything, or a combination)
1-1/2 -2 cups cooked vegetables.

  1. Combine eggs, milk or cream & salt.  Beat to mix thoroughly.
  2. Put the veggies on the bottom of the pie shell.
  3. Put cheese over the veggies.
  4.  Pour the egg mixture over all.
  5. Bake for 15 minutes at 425 degrees.
  6. Lower the heat to 350 degrees and bake 30 minutes more or until knife inserted in center comes out clean.
  7. Wait 15 minutes before cutting.

Optional Quiche Ingredients:  1/8 teaspoon nutmeg or pinch of cayenne pepper.  Add to egg mixture with salt.

Great vegetable options are asparagus, broccoli, carrots, corn, peas, beans. Any combo.

If you use spinach:     1 cup cooked, chopped spinach well drained.  Reduce the cheese to ½ cup.  Add into the egg mixture 2 tablespoons onion sautéed.