Thursday, October 29, 2015



     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

Easy 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
Pie Crust
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.

Roll out the pie crust into your pie pan.  Sprinkle the bottom with grated cheese.  Add the mixers.

Pour the egg mixture over the crust.

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.

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