Quiche

Basic Quiche

This is the recipe for your leftovers veggies and meats.  For years, this has been my “go-to” quiche recipe.  I’ve tried others that are good, but this one is the most reliable and it does not require lots of eggs or heavy cream to taste delicious. To keep the crust from over browning, form a foil collar around the outside of the pie pan (see picture at the end of this recipe). Also, I place the pie pan on a baking sheet and place both in the oven and then pour the egg mixture into the crust before baking. The pie pan will be full, so this is the best method I have found to be successful. With the versatility of this quiche, you can be as basic or fancy with the ingredients are you desire.

1 pie crust (homemade or a refrigerated deep dish brand)

1 cup shredded cheese of your choice, divided

1 ¼ cups leftover veggies or meat (onions, bell peppers, chopped tomatoes, ham,

   cooked chicken, smoked salmon with provolone cheese, etc.)

1 ½ cups skim or whole milk

3 eggs

1 tablespoon flour

1/8 teaspoon cayenne pepper

In a sprayed deep-dish pie pan, position the pie crust and flute the edge.  Sprinkle ½ cup of shredded cheese of your choice on the crust’s bottom and top that with the veggie and meat leftovers.  In a large mixing bowl, stir together the milk, eggs, flour and cayenne pepper.  Pour this mixture into the crust on top of the veggies and meat.  Sprinkle the top with cheese.  Bake at 375 for 50 minutes or until the center is firm and the top is golden.  This quiche is best served warm or at room temperature.  Serves 6.