Quiche du Jour

Quiche is one of those recipes, like pizza, that you can make different every time based on what you have on hand. And it's great for breakfast, lunch or dinner! The pie crust is the most time-intensive part, but if you make extras and put them in the freezer for later, it makes for light work next time, or a quick dessert.

Use any pie crust recipe you like, or make it gluten free with a shredded potato crust, which is also very good. Here's a basic pie crust recipe.

Pastry pie crust

(Makes two 10-inch crusts with room for crimping or three 8-inch crusts)

2 cups all purpose flour

1 tsp. salt

1 cup shortening, cut into cubes

1/2 cup cold water

Combine flour and salt. Add shortening and cut into flour with a pastry knife. Add water and mix until combined. Separate dough into two (or three) balls and roll each out on a flowered surface. Transfer to your pie plate and press to an even shape, crimping edges if desired. Prick the bottom of the crust with a fork multiple times and put in the refrigerator for at least 30 minutes to get cold. This will help your crust keep its shape while baking. 

For quiche, I parbake the crust before adding the filling. Preheat oven to 400 degrees and bake crust for 10 minutes or unitil no longer raw dough, but not so long that the edges begin to brown. Let crust cool slightly before adding fillings.

To freeze extra pie crusts, press them out in pie plates and cover tightly with plastic wrap. If you make multiple crusts, you can stack them. Place crust(s) in a ziplock bag and freeze for up to 6 months.

Quiche

(For one 10-inch quiche)

5 large eggs

3/4 cup milk (or mix of milk and cream)

1/2 tsp. salt

pinch of grated nutmeg

black pepper or red pepper flakes, depending on how spicy you like it

1/2 cup shredded cheese of your choice, and more for topping (if desired)

1-1 1/2 cups cooked fillings of your choice

Preheat oven to 400 degrees. Cook any meet or saute any raw vegetables that you're planning on using in your filling. (See suggestions below.) Season with salt and pepper as desired and let cool slightly. Whisk eggs, milk, salt, nutmeg and pepper. Add cheese to egg mixture.

Spread cooked fillings (excluding any excess fat or liquid) on the bottom of parbaked pie crust. Pour egg and cheese mixture on top. Top with additional cheese, if desired. (I sometimes like to sprinkle Parmesan or place dolops of soft goat cheese on top.) Bake for 30 minutes or until eggs are cooked through. Use a pie shield if edges of pie crust brown too quickly. Allow to cool for 5-10 minutes before cutting and serving.

Filling suggestions:

1 small onion, sliced

1-2 cloves of garlic, minced

1/2 cup mushrooms, sliced

1-2 cups fresh spinach or other greens

1/2 cup chopped sweet pepper

1-2 T. chopped hot pepper

1 medium zucchini, cubed

1/4 cup sun-dried tomatoes, sliced

1 cup chopped broccoli

1/2 lb. ground sausage

3-4 slices of bacon

1/2 cup diced ham 

1/2 cup shredded chicken

1 tsp. dried herbs or 1-2 T. fresh herbs (thyme, parsley, oregano, basil, marjoram, chives, dill, etc.)