It's nice to be able to whip up something classy in no time when unexpected guests/family pop by or to make something ahead that'll do for a few quick breakfasts on busy days. Quiche can be eaten hot, cold or room temperature, as a main course or side dish and washed down with your favourite beverage. Quiche is good for breakfast, brunch, lunch, tea time, dinner, appetizers, midnight snack...pretty much anytime.
The official version I learned in Home Economics was quiche Loraine (eggs, cream, ham and Swiss cheese in pie crust) but you can make quiche with whatever happens to be in your pantry, fridge, freezer at the time.
You'll need:
1 pie crust, home made or store-bought
Cheese (I used Monterey Jack and Colby for this one)
Cooked meat (I used bacon I had in the freezer, easy to break up)
Vegetables (I used frozen broccoli here)
Eggs scrambled with either cream or milk and seasonings.
Layer the cheese in the pie crust (I used a deep dish crust) with vegetables (broccoli and onions here) and meat (I used bacon but had rotisserie chicken, too, just decided against it). This time I cut up and added an apricot because I had it and they work well in savory things, too. As you can see, this is a good way to use up leftovers that aren't plentiful enough for a full meal. Use a couple different cheeses, chicken with ham or bacon, whatever vegetables you had in the last couple nights. Asparagus is especially nice and decorative.
Scramble up 8 eggs with about 1/4c milk. I used a couple Tablespoons of heavy cream, too. The spices are, from the fork handle clockwise: turmeric, thyme, nutmeg, pepper and garlic.
Put the pie crust on a rimmed baking sheet in case it overflows while baking and pour the scrambled mixture over the stuff in the piecrust. Putting it on the baking sheet before pouring in the eggs makes it easier to carry to the oven, too. If you're using a regular pie crust use only 6 eggs and if you still have extra filling just scramble it up as a snack. Bake at 350 degrees Fahrenheit for 40 to 60 minutes until it's done. The filling will dome and not jiggle anymore.
Eat as soon as it's cool enough to cut, let it come to room temperature or refrigerate it for breakfast. It's one of those things that's good now and better the next day. You can re-warm it, have it cold or let it come to room temperature while you do your morning chores or get ready for work. Milk, coffee, tea, juice, wine, beer...whatever works with the meal or time of day you're having it with are good beverages. Salad or a crudités platter are also options as well as maybe a cheese plate with cold cuts or even nuts.
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