So glad I have enough eggs to do this
My grocery stores are starting to have reliable supplies of eggs and dairy again! This is how I celebrated.
- 3 eggs
- 3/4 cup cream (or half and half)
- 3/4 cup of any of these shredded, melty cheeses:
- gruyere (classic)
- swiss (mild)
- gouda (smooth)
- that toscano syrah cheese from trader joe’s (I had it around, and it worked texturally. Also it was amazing)
- 1/2 sautéed onion
- 2 tsp paprika
- 1/2 tsp nutmeg
- Salt and pepper to taste
Fillings (1 cup total [cooked] of any of the following):
- Bell peppers
- Honestly, if you like it in an omelette, you will like it in quiche.
- frozen pie crust
There are a few different ways to make this, but generally, I wouldn’t use more than 3 fillings (not including onion). I made a double recipe, half going into mini quiches, half going into a regular-sized quiche. I have instructions for both!
- Take the pie crust out of the freezer. By the time you’re ready to pour in the mixture, your pie crust will be defrosted.
- Preheat the oven to 375 degrees.
- Prepare your fillings. If using bacon or any meat with a high fat content, cook that first in a pan and set aside. Cook the onion and the rest of the fillings in the animal fat. If not using animal fat, use olive oil.
- Make sure all fillings are cut or broken up into about 1 inch pieces. You do not need to do this with spinach.
- Set the fillings aside to cool. Beat the eggs in a bowl, add cream, shred cheese into the bowl, and add seasonings. Stir well.
- Stir in the cooled fillings.
- If making classic quiche:
- Pour the mixture into the pie crust, filling a quarter inch from the top. Do not overfill the crust!
- Bake for 30-40 minutes. The quiche will be done when you stick a knife in the center and it comes out clean/without liquid.
- If making mini quiche:
- Grease a muffin tin.
- Break off pieces of defrosted pie dough and roll into 1 inch balls. Flatten the balls into the bottom of the muffin tin. You don’t want the dough to be too thick or it won’t fully cook.
- Ladle the mixture into each muffin tin, filling a quarter of an inch from the top
- Bake for 25-35 minutes. The mini quiches will be done when the center looks solidified.
Quiche keeps well in the fridge and reheats very well, so this can be breakfast for a while. Or snack. Or lunch. Quiche is good whenever.