Quiche is one of those really cool, super versatile formula recipes. Start with a pie crust in 9 inch shallow pan. Whisk the egg and milk mixture together with seasonings until just blended. Keep the quantities of remaining ingredients according to the formula above — but the rest is up to you, what you have on hand and how brave you are! See end of post for alternatives. I tend to stick with bacon or ham for the meat, spinach for the vegetable and Swiss cheese because 1) this is a tasty way to eat cooked spinach for all its healthy benefits and 2) it’s a good flavor combination! Bytes and his brother figured out early on that “Florentine” is “code” for spinach. 🙂
If you like a firm crust, prepare it and bake for 12 minutes, then let it cool while preparing filling. OR you can grease the pan and omit the crust entirely for a low carb, gluten free main dish. To assemble quiche, spread meat evenly on crust. Next add vegetables, chopped or cut into bite sized pieces. Add a sharp grated cheese. Tonight I used a mix of swiss, shredded (not grated) parmesean and provolone because “somebody” used half the Swiss (in quesadillas!) before I got to it. I like to “toss” the spinach and and most of the cheese together in the crust because it makes a smoother overall texture. The fat in the dairy products are necessary to the firmness of the finished quiche. Using fat free substitutes will make a watery quiche, although whole milk can be substituted if necessary for the half and half.
The first few times I made quiche, I had a hard time getting it into the oven without spilling. Solution: place the quiche minus liquid on a baking sheet on top of the stove. Carefully and evenly pour the liquid on the quiche and slide baking sheet and all into the oven. Quiche bakes at a hotter temp than many other dishes – 375 degrees. It’s done when a table knife inserted in the middle comes out clean – about 35-40 minutes. It will continue to cook after you take it out of the oven, so let it set about 10 minutes before slicing and serving.
Precooked meat: chicken, turkey, ground beef, sausage, or seafood as shrimp, lobster, crab
Vegetable: Cauliflower, zucchini chunks and/or broccoli, microwave three minutes to start the cooking process. Onions, mushrooms, bell peppers, slice thinly and sauté briefly before adding..
Combination: Any vegetables and/or meat up to two cups total.
Cheese: Swiss, guyere, Colby jack, cheddar, parmesan, provolone or any combination
Seasonings: Nutmeg binds and “sweetens” the other flavors, but you can add or substitute other seasonings to taste as: dill, thyme, rosemary, garlic or onion powder.
It was a joy to have this recipe mentioned at Petite Hermine!
- 4 eggs
- 1 ½ cup half and half or whole milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- Dash of nutmeg - optional
- ¼ cup ham diced or cooked, crisped bacon, chopped
- 2 cups fresh spinach, chopped and loosely packed
- 1½ cup shredded cheese – Swiss is traditional
- 1 9 inch pie crust round – refrigerated or from scratch
- Place pie crust in 9 inch shallow pan. Bake for 12 minutes at 350. While pie crust is baking, prepare remaining ingredients.
- Whisk milk, eggs and seasonings until just mixed.
- Chop ham or bacon and spinach
- Place meat in the bottom of the pie crust.
- Add spinach and cheese.
- Pour milk and egg mixture over the ingredients in the pie crust.
- Bake at 375. Check for doneness at 35 minutes, bake additional 5 minutes if needed. Quiche is done when a table knife inserted in the middle, comes out clean. Do not overbake.
- Let set for 10 minutes. Quiche will continue to cook as it cools.
- Can serve warm or cool completely.
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