I love quiche. It’s so versatile and great for a snack, brunch, lunch, or dinner. Add soup or a salad and have a complete meal.
I use my basic custard recipe and then change the “additional ingredients” each time I make a quiche. In these photos my additional ingredients were steamed carrots, broccoli and peas (about 1/2 cup total). I’ve also used spinach, and added proteins like chicken to the veggies. Left over rotisserie chicken is great in a quiche.
Make your life easy and use a premade frozen pie crust. Lay your additional ingredients at the bottom of the crust then pour in the custard. Bake at 350 degrees for 40-50 minutes. The top should be golden and the custard should be set. Let cool before slicing.
Basic custard for Quiche
4 eggs beaten
3/4 cup heavy cream
3/4 cup milk (whole or lowfat)
salt and pepper to taste
3/4 to 1 cup shredded cheese (anything you like… I use an Italian cheese blend, Monterey jack, or mozzarella)