I love quiche. Quiche is my thang. It’s stupid simple and versatile. There are days where I honestly just look in my pantry and refrigerator and go “what’s about to expire…?” and then I use that.
The best thing I ever did was find and adapt a “base” quiche recipe. I started with The Pioneer Woman’s Quiche recipe (http://thepioneerwoman.com/cooking/quiche/) and used the core elements from it.
- 1 pre-made pie crust (I prefer Pillsbury)
- 7 large eggs
- 1 1/2 cups heavy cream
- 2 cups grated swiss cheese
- 1/2 cup Publix Spinach Dip (or your favorite deli spinach dip) *If you don’t like spinach, feel free to use artichoke dip instead **You do not have to use this if you can’t find it…it just helps bring an added lightness and creaminess to the quiche.
- 9-10 inch deep dish pie plate
- non-stick spray
- salt and pepper to taste
Pre-heat oven to 400°. Spray your pie plate with a non-stick spray or whatever you prefer to use. Roll out your pie crust and press it into your pan. No need to make the edges all fancy unless you’re feeling particularly dainty that day.
Lightly beat eggs in a bowl. Add in cream and beat together. Stir in grated cheese, salt and pepper.
Cover loosely with foil and place pie plate on a baking pan (I use a cookie sheet). Bake for 50-60 minutes or until the quiche is almost fully set. It will still be a bit soupy looking in the middle but the majority of the quiche should be cooked. Remove foil and bake for an additional 15-25 minutes or until the quiche nicely browned on the top and doesn’t overly jiggle. If you don’t like your quiche and pie crust too brown, feel free to let it cook longer with the foil on and reduce the uncovered time.
Allow quiche to cool for approx 30-45 minutes (this is the hardest part, y’all). Cut into pie shaped wedges and serve.
Now remember, this is just the base recipe. You can put in whatever you want. Basically, whatever tastes good with eggs.