Quiche is simply an omelet in a pre-baked pie shell. It makes for a different presentation than what we usually eat for breakfast and you don’t have to make toast, the crust is a delicious alternative.
Watch the Quiche Video Here:
Quiche is also a wonderful way to use leftovers. Dice up the remains from a charcuterie platter, sharp cheese, salty spicy salami, dice some onions and garlic add in some fresh herbs and you have an improvised quiche. Leftover steamed or roasted vegetables are also great starters for quiche.
Use your imagination when you go to the store; look over the fresh produce and select what strikes your fancy and don’t forget some fresh herbs. Pick a cheese, almost any cheese works, that pairs well with your produce or suits your mood that day. The possibilities are endless.
Quiche is delicious served hot out of the oven, but it’s also great at room temperature and it travels well. Pack it for lunch for the kids or for yourself at work.
Watch the Quiche Video Here
- One savory single pie crust recipe
- 6 large eggs (1 cup)
- 2 cups half and half
- 1 teaspoons coarse salt
- ½ teaspoon freshly ground pepper
- 1 ¼ cups diced Gruyere cheese (1/4-inch dice)
- 1 10-ounce package frozen spinach, squeezed dry
- ½ cup finely diced cooked bacon, about 5 ounces
- ½ cup minced shallot
- Place the eggs in a medium mixing bowl and whisk until foamy.
- Whisk in the half and half, salt and pepper.
- Strew the cheese, spinach, bacon and shallots over the bottom of a half blind-baked pie shell.
- Pour the egg mixture over all. And put on a foil line baking tray - spillage
- Bake Pour into the half blind-baked pie crust and bake for 30 minutes or until the custard is set.
- Let sit for 10 minutes for slicing.