Quick and Easy Quiche{0}
I like to keep a frozen pie shell on hand, so if the mood strikes me, I can make a pie without the effort of making pie pastry. The pastry is usually more work than the filling, and then the whole pie making process takes too much time. I had been thinking about pecan pie…one of my favorites…but then decided maybe I should make some “real” food…so decided to make a quiche.
What I love about a quiche is that it can be served hot, cold, or room temp; it keeps well for a few days, and can be eaten for breakfast, lunch, dinner, or snack.
The “fixins” for this quiche was based on what I found in the fridge, but the great thing about quiche is that except for the custard mixture, you don’t really need a recipe. Just include things that go well with eggs and cheese.
I use a ratio of 1 egg per 1/2 C milk, half & half, or cream. For a 9” pie pan, I use 3 eggs and 1 ½ C milk or half & half. Here’s my recipe for today’s quiche.
Custard: Whisk these items together:
3 eggs, beaten
1 ½ C milk, half & half, or cream. Note: I had some cream left over from New Year’s Irish coffee, so I used 1/2 C cream with 1 C milk.
½ tsp.Salt,
½ tsp. pepper
½ tsp. Italian herbs
Filling:
1 C shredded Swiss cheese
½ diced onion, sautéed
1 clove garlic, sautéed
½ red bell pepper, diced
3 large handfuls fresh spinach, quickly sautéed, then chopped
3 strips of cooked, diced bacon
I cooked the bacon first, and then poured off most of the grease, then sautéed the onion, garlic and red bell pepper briefly. I removed that mixture from the pan, then quickly sautéed the spinach in the same pan. I let these ingredients cool slightly, then tossed them with the cheese, then put them in a partially baked pie shell. Pour the custard over the top, poke the filling a little so that the custard fills in all of the nooks and crannies.
Bake 3500, approximately 40 – 45 minutes, until the filling is firm, and a paring knife comes out clean when inserted into the center. Cool about 15 minutes before cutting.
Putting the ingredients into a pre-baked pie crust allows me to bake the quiche at 3500 , and not worry about the crust not getting done. Higher temperatures can cause the proteins in the egg to tighten and squeeze out moisture, resulting in a watery filling.
Enjoy!
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
