What I love about quiche is that is so easy. You can really add just about anything that you have in your refrigerator. Sunday, I noticed that we had a bit of ham left over along with some green onions and shallots. Realizing that it had been a while since we had made quiche, this quickly became the base of Sunday's brunch. What is also nice about this dish is that it freezes well and makes for a great, protein packed breakfast for Dear Daughter.
I have to admit that I am not a baker so I never make my own crust. In Europe, I found very reliable pre-made crust that I just unrolled into my tart pan. Here in the States, the best I have found is crust from Trader Joe's.
Easy and Delicious Quiche
The key to a good quiche is the egg custard. Through trial and error and research, I have learned that a good ratio is one egg per half cup of heavy cream. Yes, I use cream not milk but you could use milk if that is what you prefer. A standard pie pan is 9 inches across so 3 eggs and 1 1/2 cups of liquid will work. My tart pan is 11 inches across so I normally use 4 eggs and two cups of cream.
Eggs (see above)
Cream or milk (see above)
Grated Cheese (enough to cover the bottom of your pan) - I normally use Gruyere but have also used Dubliner to great success
Mixers: In this case, I used sautéed shallots, green onions and diced ham
2 T grated Parmesan
Preheat the oven 350 degrees.
Mix together the cream and eggs. Add in the grated Parmesan and salt and pepper to taste.
Place in a preheated oven for 30-40 minutes, until egg custard is firm and crust is lightly browned.
Serve immediately, let cool and serve later, let cool and freeze for later...your call.