Quiche is one of those super intimidating dishes that seems incredibly fancy, but is deceptively simple and really pulls through in a bind. On top of that, it’s incredibly versatile (as in suitable for breakfast, lunch, and/or dinner) and quite healthy, depending on what you fill it with. What I’m going to do here is provide a template or fill-in-the-blank type of recipe so you can add in whatever you like (alongside my own favorite recipe as an example).
-4 Eggs, beaten
-1.5 Cups Milk
-1 to 1.5 Cups Shredded Cheese (depending on the flavor/pungency)
-3 Cups Filler (I like 2 Cups of Broccoli & 1 Cup Chopped Bacon)
-Salt & Pepper to Taste (kind of.. not that you can flavor check while it’s raw, but you know what I mean)
-1 Cup Flour
-1/2 Tsp. Salt
-1/4 Cup Butter, melted OR 1/4 Cup Olive Oil
-4 Tbsp. Milk or Cold Water
First and foremost, preheat your oven to 350 degrees. Then…
1. Sift flour & salt together and mix well for good measure.
2. Beat in butter, then milk/water. Mix until it’s smooth.
3. Roll into a ball, then inside your greased 9″ pie tin, press outward, fluting the edge with your fingertips.
1. Lightly saute or cook any filler ingredients you’d like to cook. Bacon and non-deli meats obviously need to be cooked, and I’d recommend lightly sauteing garlic or onion if you’re including them in your recipe. I don’t cook broccoli, spinach or mushrooms for my quiche, but it’s not to say you shouldn’t. It’s all a matter of preference.
2. Sprinkle filler/flavor ingredients (veggies, meats, AND cheese) into the crust.
3. Combine beaten eggs & milk and add in salt & pepper, depending on your flavoring preferences. Pour mixture over filler/flavor ingredients.
4. Bake on the center rack of your oven for about 30 minutes. If when you check on it, it still seems “jiggly,” give it a few more minutes. The center must be set, and don’t worry if it looks like a huge, pillowy poof while it’s still baking. It’ll settle once you take it out.
There are so many ways that you can go with this incredibly simple “template,” and depending on what you use, it’s usually only 200-350 calories per quarter. Bon apetit!