Quickie Quiche

Some mornings I just seem to get up way before everyone else. Blame it on an overactive mind. And when it coincides with a Saturday or Sunday morning I love making quiche. It’s much easier than you think. It’s basically a two-step process. And the results are spectacular. Quiche also makes a lovely dinner when paired with a green salad and some lovely French bread or baguettes.  It’s both economical and delicious. Plus the variety is limited only by your imagination.

Quickie Quiche

  • 2 large eggs
  • 1-1/4 cups milk
  • 1/4 cup leftover cooked chopped meat (or your choice of meat that you cook now)
  • 1/4 cup leftover cooked chopped vegetables (or your choice that you cook now)
  • 1 cup shredded cheese (your choice, but I love a mixture of salty shredded cheeses)
  • a pinch of salt, black pepper and (optional) nutmeg
  • frozen 9″ pie shell

Note: If you want Quiche Lorraine, use bacon and Swiss cheese. Ham, cheddar and broccoli are another great combo. Use roast lamb leftovers or cooked shrimp. Even onions and chives or simply herbs fresh from the garden work well. I’ve even used almond milk or cream instead of milk. Experiment!

  1. Preheat your oven to 400 degrees. While that’s in progress, grab a cup of coffee or tea, put food out for the dog/cat, watch the sunrise…you get the picture. It’s glorious “me time”.
  2. When the oven’s ready, prick the bottom of the frozen pie shell four or five times with a fork to prevent bubbles in the crust bottom and slip it into the oven. Bake 15 minutes. Then let it cool for 5 more minutes.
  3. While this is happening, assemble the rest of your ingredients. Now I may like getting up early from time to time, but that doesn’t mean I like to do dishes. So I grab a 4-cup measuring device (preferably one that pours) and do my mixing right in that. Add the meat/cheese/veggies first to make measuring easy, then add the milk, and finally the eggs, salt, pepper and whatever other spices you enjoy.  Whisk it all together gently with a fork or wire whisk to incorporate.
  4. When the pie shell is somewhat warm instead of hot, pour in your ingredients, place on a cookie sheet or pizza pan and carefully place it on the top shelf of the oven. Bake 35-40 minutes until the top is brown and a knife inserted in the center comes out clean. Let it stand 10 minutes before slicing.

By now your family will know you’ve been baking, trust me. The amazing odors wafting through your house are a fantastic thing to wake up to. Mangia!

About countrymarketcooking

I am blogging about my experiment in sustainable community through cooking in the tiny mountain town of La Honda, California. Each week I'll be buying ingredients for a family-of-four-dinner at our fabulous local La Honda Country Market (which we are so lucky to have). Then I'll blog about it and share my recipes for that meal. Mangia!
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