Quiche
For brunch or dinner this savory pie is likely to be a crowd pleaser. Add any vegetables that are in season.
Ingredients
- 2 pie crusts 8 to 9 inches omit for low carb quiche
- 2 cups Chopped bell pepper, broccoli, spinach, mushrooms, or whatever veggie you have on hand
- 1 tbsp butter or extra virgin olive oil
- 1 cup shredded cheese cheddar or swiss
- 4 eggs *see notes for when to increase to 6 eggs
- 2/3 cup heavy cream *increase to 1 cup for crustless quiche: see notes
- 1 & 1/3 cup whole milk
- Dash of nutmeg secret ingredient!
Instructions
- Bake pie crusts at 425°F until slightly golden, about 5 minutes (skip this step if you opt for a crustless quiche and use butter or olive oil to grease the pie pan).
- Meanwhile sauté your veggies in butter or 1 tbsp olive oil for a few minutes until tender. Remove from heat and season with salt and pepper.
- In a bowl, whisk together eggs, cream, milk, and a dash of nutmeg.
- Spread veggies and cheddar evenly between the pie crusts and pour egg mixture over the top.
- Reduce oven to 350°F and bake until set, about 30-40 minutes.
Notes
My favorite combinations are broccoli and cheddar or spinach, mushroom, and swiss.
If you are making crustless quiche OR if you do not have a lot of fillings, you will need to increase the number of eggs to 6 and add an extra 1/3 cup milk or cream.
I usually make my own pie crust using a recipe that makes two. I make one for dinner (plus a crustless version), then I freeze the leftover dough in an aluminum pie pan (you can keep reusing them) that I put in a Ziplock bag (you can also keep using the same bag, just rinse it out and dry it). The next time I need a quick meal I pull out the crust straight from the freezer and bake it as above. Alternatively you can bake and freeze the whole quiche.