Quiche
Quiche is an easy dish to make using various vegetables, often whatever you have on hand. A reliable method is to use one part egg to two parts liquid dairy to ensure it's not too rubbery. Typically, one large egg weighs two ounces, and one cup of milk is eight ounces, so use two eggs for each cup of milk. For a richer quiche, try three eggs with one and a half cups of milk and cream in a nine-inch pie crust.
Ingredients:
1 (9-inch) pie crust (optional; you can make a crustless quiche if desired)
1 to 2 cups filling ingredients, chopped (such as broccoli, spinach, zucchini or yellow squash, bell peppers, and onion)
1 to 2 cups shredded cheese (3 to 6 ounces), such as Gruyère, Swiss, Monterey Jack, or cheddar
3 large eggs
1 cup milk
1/2 cup heavy cream
2 teaspoons kosher or pink Himalayan salt
1/2 teaspoon black pepper
Directions:
Prepare the crust (if using): Coat a 9-inch pie plate with cooking spray. Roll out the pie crust and fit it into the pie plate. Trim any overhang and reserve for patching up any cracks that may appear during baking. Freeze the crust for 30 minutes. For NON crust simply oil pie pan or line with parchment paper.
Preheat the oven: Arrange a rack in the middle of the oven and heat to 350°F.
Cook the filling ingredients: While the crust is baking, prepare your quiche filling. If using broccoli or squash, cook until slightly tender, then drain well. Set aside.
Combine filling with cheese: In a bowl, mix the cooked filling ingredients with shredded cheese of your choice.
Prepare the custard mixture: In a separate bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until fully combined.
Assemble the quiche: Spread the filling and cheese mixture evenly over the bottom of the crust (if using). Pour the egg and milk mixture over the filling, ensuring everything is evenly covered.
Bake: Place the quiche in the preheated oven. Bake for 30 to 40 minutes, or until the custard is set and the top is golden.
Cool and serve: Remove from the oven and allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.
