The basic quiche recipe is not complicated. Eggs and cream form a luscious custard that you pour into a pie crust and customize with your favorite fillings. Learn the basics to your classic quiche recipe.
4ozcheddar cheese (shredded)(1 cup) can also use Swiss, jack, etc.
1/8headbroccolicut into 1/4 cup very small florets, cooked, can also use spinach or other cooked vegetables
1 1/2cupwhipping cream or half and half
Preheat the oven to 350 degrees. Place a pie or quiche pan on a small baking sheet to make it easier to handle and to catch the drips. Lay the prepared pie crust into the quiche pan and trim the edges.
Layer the meat, cheese, and/or vegetable fillings in the bottom of the prepared pan.
In a large mixing bowl, combine the eggs and cream. Season to taste with salt and pepper. Pour this mixture over the fillings in the pie shell. (This is the point at which you could freeze it, if making it in advance. Lay the pie plate on a rack in the freezer until firm. Wrap tightly with foil and place inside a labeled, ziptop freezer bag.)
Bake the quiche for 30 to 40 minutes or until set and golden. Allow to cool slightly before serving. (If baking from frozen, there’s no need to thaw. Just add 5 to 10 minutes to your baking time.)
Nutritional values may vary based on ingredients used. Calculations based on ham, broccoli, cheddar, etc. Refrigerate leftovers promptly and use within 4 days.