Since summer seems to be officially here, we tend to grill a lot for dinner. Increasingly, however, quiche has become a fall-back recipe. It’s quick, easy, whips up in a flash and since it bakes for an hour, frees up time for other things. We serve it with a fresh salad, or a ‘nuked’ combination of summer squash, zucchini, mushrooms, and tomato topped with a little cheddar cheese.
You can make your quiche almost any way you want from this basic recipe:
1 uncooked pie crust for an 8 inch pie
4 large eggs
one pint heavy cream (milk can be used, but will leave your bottom crust soggy)
1-2 cups shredded, grated, crumbled, and/or cottage cheese in any combination you prefer (real cheese)
salt and pepper
Mix the eggs, cream and seasonings together. To this add one to two cups of grated cheese or your choice, chopped vegies, and cooked meat. Depening on your meat and cheese choice also add about 1/4 tsp dried mustard, cayenne pepper, or a sprinkling of nutmeg. For example, a swiss cheese and onion quiche tastes great with the nutmeg; a swiss and crab quiche cries out for a bit of cayenne. Ham and cheddar quiche loves the dried mustard. Pour egg, cheese, and whatever mixture into an uncooked pie crust (in a pie pan) and bake at 350F for one hour or until a knife inserted in the middle comes out clean. Cool slightly and serve. Makes 4-6 ample servings.
chopped fresh asparagus
canned crab claws
spinach or other greens (well washed and drained)
zucchini or summer squash
english peas (pre cooked)
carrots (pre cooked)
There ya have it, a quick, easy throw-together meal.
**Note: the more “stuff” you throw in your quiche filling, the more likely you will need an additional pie crust. Either keep one handy, or plan to bake the remaining filling in custard cups.