Quiches are one of the easiest and most versatile dishes you can make. They are good for breakfast, lunch and dinner. The recipe below is only a guide. Once you have the layers – let your imagination run wild.
1st Layer – pie crust (store bought or homemade)
2nd layer – 1 cup or more of grated cheese
3rd layer – cooked meat and vegetable layer. If I was using sautéed mushrooms or blanched broccoli or artichokes – I would add them here.
4th layer – Egg mixture (eggs, milk, mustard, spices, salt and pepper, herbs, 1 cup or more of cheese)
I usually try to type my recipes into a recipe app but it’s not cooperating so I’ll do it the old fashioned way.
Ingredients
- 1 pie crust (if using homemade – I bake for 5 minutes)
- 2-3 cups of shredded cheese – I had mozarella and cheddar so that’s what I used
- 2 cooked chicken breasts, chopped (we had leftover smoked chicken)
- 3 strips of cooked turkey bacon, chopped
- 5 eggs
- 1/2 cup of milk (this can be dairy, non-dairy – all the way from whipping cream to almond milk)
- 1 Tbsp of mustard – yellow or dijon
- 1/2 tsp of garlic powder
- Salt and Pepper – to taste
- 2 Green Onion, sliced thin
- Fresh herbs, chopped – if desired – I used come cilantro and basil for our garden
Directions
- Preheat oven to 350 degrees
- Spread 1 – 1-1/2 cups of cheese onto the pie crust
- Spread meat mixture on top of cheese
- In a separate bowl, add eggs, milk, mustard, onion, seasonings and herbs into a bowl. Mix well. Add remaining cheese and stir until incorporated. Pour over meat layer.
- Place pie pan on top of a parchment paper layered cookie sheet. This is a tip and not necessary; but I find it is easier getting in and out of the oven.
- Bake for 30-40 minutes until golden brown. Ovens vary so keep watch after 30 minutes. Use a knife, cake tester or toothpick in the center. It should come out clean.
- Let rest on cooling rack for 20 minutes before cutting.
