The Formula For Quiche

Every time I make quiche or a frittata, I am always reminded how delicious they are, and that I should make them more often.  For one reason, eggs are a pretty economical source of protein.  For another reason, a quiche or a frittata is an excellent way to use up random bits of leftovers in the fridge.  The smallest bit of vegetables, meat, or cheese can totally transform basic eggs into something really delicious and wonderful.

Quiche sounds like it should be a complicated thing to make, but I promise, it really isn’t, and by remembering the basic proportions, a quiche can come together in no time.  As an added bonus, quiche reheats really well as leftovers, and it also freezes, or so I’ve heard.  I’ve never actually had one last long enough to be frozen.

The first thing you need for a quiche is a crust.  Honestly, if you use a store-bought pie crust, I won’t tell!  But I like to make up a batch of Judy’s Flaky Pie Crust when I want quiche, because one batch will make three quiche crusts.  I mix up the dough, divide it into three portions, and then freeze two of them in labeled freezer bags for future use.  So we have our crust, which we roll out and pop into a pie plate, and we can turn our attention to the filling.

One of the keys to adding meat and vegetables to eggs is to make sure they are cooked first.  As vegetables cook, they release water, and you don’t want that in your eggs, so take any vegetables you want to add, and give them a quick saute to get that moisture out.  I like to add onions, garlic, bell pepper, mushrooms, broccoli, cauliflower or spinach on any given day.  But really, any leftover veggies in the fridge work perfectly here- especially if they’re already cooked!  Meat should be cooked as well to get the fat out- particularly something like bacon or sausage.  Leftover chicken, turkey, crab meat all make excellent quiche choices as well.  I’ve even used sliced luncheon meat, cut into thin strips.  Pizza toppings make a great pizza-flavored quiche, and the kids always love those!

Gather your vegetables and meats, chop them up pretty good, and put in the bottom of your pie crust.   Then you’re ready for cheese- your choice, whatever cheese floats your boat, sprinkle about 3/4 of a cup of cheese in your pie as well.

Then we’re ready for the eggs.  I was really surprised when I made my first quiche at the eggs to milk ratio, I thought there would be more eggs.  You’ll need 3 eggs and 1 1/2 cups of milk, half & half or cream.  Or any combination of those works great too!   Beat the eggs and milk together very well, and add any seasonings you like.  Definitely a pinch of salt, sprinkle of pepper, but this is where you want to add any fresh or dried herbs as well.  Pour the egg mixture over your fillings, and you’re set to bake.

Pop into a 375ºF oven and bake for 25-35 minutes, or until the filling is lightly browned and set- meaning the center won’t jiggle when you give the pan a gentle shake.  When it’s done, let it rest for about 10 minutes before cutting into it, then dig in and enjoy!

To make a crustless quiche (or frittata, really) You want to increase the eggs to 4 eggs to 1 1/2 cups of milk, and spray your baking dish with cooking spray before baking.

Eggs.  It’s what’s for breakfast, lunch and dinner!