That means, I love you, Quiche. Oh boy, do I love you, Quiche.
I love the warm crispy crust, the creamy and perfectly salty sweet filling. I love eating it for breakfast, brunch, and dinner. And mostly, I love wowing my family and friends with such a wonderfully fancy dish while secretly “mwahaha-ing” over how simple it is to whip up. And trust me, I take as many opportunities as I can for a good wowing.
Thanks to Marmie for this tried and true recipe. We grew up on this ham, cheese, and broccoli version (which I still love), but my quiche go-to these days is spinach, feta, and caramelized onions.
Play around with the ingredients to your heart’s content, but don’t change one thing: the perfect egg to cream ratio. Just don’t. 5 eggs. 2 cups cream. Perfect.
Here are a few other quiche secrets:
- Pre-made refrigerated pie crust
- Pre-washed bagged baby spinach
- If you include veggies (onions, broccoli, red peppers, etc), saute them first. It will pull out some of the water to prevent a mushy quiche. eww.
- This time I tried using fat free half and half. It worked surprisingly well!
Add a generous amount of raw baby spinach.
Then pour in the egg and cream (5 eggs, 2 cups cream. Don’t forget.) over the whole thing. Top it off with some parmesan cheese, salt, and pepper. (That makes it pretty in the end.)
Stick it in the oven for an hour. And it comes out in all its glory looking like this:
It saves well, and is best reheated in the oven (rather than the microwave) covered with foil to keep the crust flakey. Just another reason to bake this up for a crowd or a dinner for 2.
Here’s the recipe for Marmie’s Quiche:
1 unbaked pie shell
2 cups half and half or heavy cream
Fillings of your choice!
Preheat the oven to 350 degrees. Fill the unbaked pie shell with cheese and veggies. (Saute any veggies for 3-4 minutes before adding to shell.) Add meat (ham, bacon, crab), finely chopped to shell. Beat eggs until smooth. Add cream and mix well. Pour into shell. Top with salt, pepper, and parmesan cheese. Bake for 1 hour.