As I have previously mentioned, I love eggs. They are delicious, versatile, and good for you (especially the all-natural, cage-free varieties). And when combined with a pie crust, and any filling your heart desires, eggs make an easy, tasty and filling brunch, lunch or dinner option that I think should be in every home chef’s repertoire! The one pictured above was made with cooked crumbled bacon and caramelized leeks (grated sharp cheddar on top), served with turnip-and-carrot salad on the side.
1 cup whole milk
1 pie or quiche crust (I use store-bought, but if you can whip up your own crust, all the better!)
1 cup of whatever filling you want for your quiche. (Of course, a filling is not necessary, but it definitely adds to the flavor and nutrition. A simple filling would be cheese and some kind of veggie. My favorites are – fresh asparagus and goat cheese; cooked breakfast sausage and mushrooms… mmm…)
salt/pepper to taste
Pre-heat the oven to 375. Whisk/beat together the eggs, milk and salt/pepper until even in consistency. Take whatever the filling you chose for your quiche, and spread it in the bottom of the pie crust (make sure to read the crust directions – some have to be baked ahead of time and some don’t). Pour the egg mixture over the filling. NOTE: if you have just cooked your filling, let it cool down for a few minutes before pouring the egg mixture over it. If you pour eggs over a hot filling, you will end up with scrambled eggs, not quiche!
Place the quiche in the oven, uncovered, and let bake for about an hour. After 45 minutes, you can spread some grated cheese over the top of it, and let it cook for 15 more minutes, until the cheese is bubbly. Let the quiche sit and settle for a few minutes before serving. Get creative with your quiche! And if you have a favorite type of quiche filling, I’ve love to know what it is! 🙂