Quiche - A beginner's guide

I approach quiche ingredients like pizza toppings - there are tons of ways to mix and match them and almost all of them taste great.  There are some standard quiche recipes, like Quiche Florentine and Quiche Lorraine, but I prefer to throw just about anything in.  It's a great way to use up old ingredients - even leftovers!  Veggies, meat, and (my favorite) a wide variety of cheese all make for a great quiche.  

The last quiche I made had steamed zucchini, broccoli, cauliflower and spinach, bacon, sauteed garlic, mushrooms, and onion (all sauteed in the leftover bacon grease), and five different cheeses: cheddar, Swiss, mozzarella, Parmesan, and feta.

Below is a basic quiche recipe, adapted from the Quiche Lorraine recipe in the Betty Crocker cookbook.  I've included a link for the original recipe, in case you'd like to start with something more traditional.  

I usually end up with so many ingredients that I end up making 2 quiches.  If you'd like, you can freeze a pre-made quiche fairly easily.  Just pull the quiche from the oven a little early, allow to cool, then cover thoroughly with foil before putting in the freezer.  When ready to eat, let the quiche finish cooking in the oven.

Experiment and have fun!

Quiche a la You

Ingredients:

Pie pastry shell (homemade or pre-purchased)

Quiche ingredients of your choice including meat and/or veggies

Shredded cheese(s) of your choice - I like to include a wide mix.  Strong cheeses like Swiss and feta will add lots of flavor, while creamy cheese like mozzarella will add a nice cheesy texture

4 large eggs

2 cups heavy whipping cream

Salt & pepper, to taste

Spices (if desired)

Directions:

Pre-bake your pastry shell as per directions.  If no directions included: Pre-heat oven to 425°F.  Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

Reduce oven temperature to 325°F.

Pre-cook quiche ingredients, if necessary.  For example, steam or saute vegetables, cook meats, etc.

Layer quiche ingredients and cheeses in pie dish to your liking. 

Beat eggs.  Add whipping cream, salt, pepper, and spices.  Mix thoroughly.  Slowly pour mixture into quiche dish.

Bake at 325°F for 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Original link (Quiche Lorraine):
http://www.bettycrocker.com/recipes/quiche-lorraine/9a0749e1-6ba9-41f9-85e5-e5b2d3a63977