Quiche qualifies as my favorite meal for three important reasons:
- It’s perfect for breakfast, lunch, and dinner.
- It’s a full meal in itself, no need for a side of veggies, etc.
- It’s easy to mix up the ingredients to suit your current mood or pantry.
- premade pie crust, thawed
- 5 eggs
- 1/4 cup milk
- 1 1/2 cup shredded cheese (Italian mix works well, but a mix of cheddar, mozzarella, and Parmesan is also tasty)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/8 tsp cinnamon
- 2-3 cloves of garlic, chopped
- 1 onion, chopped
- 1 tomato, three slices set aside, the rest chopped into bite-sized pieces
- 1 1/2 cups baby spinach
- 1/4 lb ham cut into small cubes
- Preheat the oven to 375. Press the pie crust into a pie plate, crimping the edges with a fork, and let sit while you make the rest.
- Chop up those veggies. Warm up some oil in a frying pan and brown the garlic and onion with half of each of the spices.
- When the onion and garlic is almost browned, throw the spinach in just for a few seconds until slightly wilted. Remove the mixture from heat and add in the ham and tomatoes, keeping a few slices of tomato out.
- Mix together the eggs, milk, 1 cup of cheese, and the remaining spices. Don’t over-mix the eggs, just mix lightly until all the ingredients are combined.
- Spoon the veggie mixture into the pie crust. Pour the egg/cheese mix on top, stirring together slightly to blend the layers.
- Arrange the remaining slices of tomato on top, and sprinkle with the rest of the cheese.
- Cook for 35 minutes, or until the egg/cheese mixture has firmed up.
- Let rest for five minutes (or you will burn yourself – trust me on this one).
Now slice up that pie, share it with your roommate, and enjoy! C’est delish!
Really any mixture of fillings can work here, but I recommend trying these ones:
- Onion, garlic, and broccoli – add some Dijon mustard to the egg mixture for an extra kick
- Red pepper, mushrooms, zucchini, and tomato with a dash of curry powder
- Prosciutto and asparagus
- Egg whites and extra veggies for a healthier mix
Do you have any special combinations you use when making a quiche?