Quiche is a fantastic and economical meal (feed a family with 3 eggs!). It can be filled with your favourite ingredients, or can be a way to use up some leftover bits in the fridge. This is a basic recipe, and allows up to one cup of cooked ‘filling’ ingredients. In our house the favourites are bacon, green onion & cheddar, as well as a crab, green onion & swiss cheese quiche. Feel free to buy ready made pastry, or little tart shells if entertaining. I make pie crust in bulk (6 at a time) that I freeze in disks and pull out as needed.
- pie crust/ 12 tart shells (depending on size)
- 1 cup of filling ingredients – whatever you like as long as everything is cooked and ready to go (veggies, herbs, meat, etc.)
- grated cheese for topping (I use about 3/4 cup) – mixing leftover cheeses in the fridge or using blends are great
- 2 TB flour
- 1 cup half and half (I usually just mix whatever milk I have with heavy cream – 1/2 cup of each)
- 3 eggs whisked
- pinch of salt
Preheat oven to 350F or convect 325F. Get your pie shell(s) ready. Let’s just ignore how patched together mine is today… it will come out of the oven beautifully.
Scatter your filling evenly over the shell. (Leftover cooked bacon and chopped green onion for us today – my twist on quiche Lorraine).
Whisk together flour, salt and half and half. Add in beaten eggs. Mix well. (If you want to add a herb or spice mix, add it into the custard mixture. I added a little bit of garlic seasoned salt.)
Pour over the filling.Top with grated cheese.
Now pop it in the oven carefully. If convecting it takes about 45 minutes. If not, 45 minutes to an hour. You will know it’s ready when it’s puffed up and golden brown. It can have a little jiggle but not much. It will settle down after a few minutes.
Let rest on a wire rack for as long as you can stand it (quiche can be eaten hot, warm, room temperature or cold straight from the fridge/cooler). So versatile!
I like to serve with a salad or tomato wedges and fruit. Oh does my house smell good!!! Enjoy.