Quiche made easy


Lump quiche in the easy-to-make category. Eggs, milk, cheese and filling — that’s it. Of course, you can use a pie shell if you want, but that just complicates things. I worked for a while at a cafe that featured a daily quiche and, having hundreds of them under my belt, this is pretty much my template.

3 eggs

1.5 C. milk (I use soy milk)

6-8 oz. grated cheese

1.5-2 C. cooked filling (veggies, meats, a combo)

Dash of salt, pepper, cayenne and nutmeg

Preheat oven to 400 degrees. Start with the filling. For today’s quick, I used leftover carrot and yellow pepper from another recipe, onion, turkey bacon, mushrooms and rosemary. Saute filling until done. After cooking, you should have 1.5-2 cups, though this is a forgiving recipe so the exact amount doesn’t matter. Set aside.

Spray a 9-inch pie pan. Transfer the filling into the pan, add the cheese and mix thoroughly. Spread evenly over the bottom of the pan.

Whisk the eggs and milk. Like I said, I use soy milk, but you can use cow’s milk or even half and half. Add the salt, pepper, cayenne and nutmeg to taste, I’d say up to a half teaspoon of each (except the nutmeg), and whisk again. Nutmeg’s powerful stuff, so you only need a little bit, maybe a quarter teaspoon. Again, really forgiving recipe, so if you end up with too much cayenne or nutmeg this time out, cut back next time.

Pour the egg mixture over the cheese and filling mixture. Garnish the top if you like. For today’s quiche, I used six thin slices of tomato arranged around the top.

Bake at 400 degrees for about 10 minutes, then reduce the temperature to 325 degrees and cook until a toothpick comes out clean from the center of the pie, maybe another 25-30 minutes or so. Oh, if you use a shallow pie pan, you’ll want a cookie sheet underneath to catch spillover.

Allow the quiche to rest until it’s room temperature or so before cutting, or you’ll have a runny mess. If you can’t wait, that’s fine too, but know the consequences. Enjoy with salad, perhaps mixed greens in a light lemon vinaigrette, or a fist-sized hunk of bread.

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