If you are making an Easter brunch, I am here to help you make the perfect quiche!
Many are intimidated by quiche, but fear not! It couldn’t be easier to make. The two mistakes that most people most often make with quiche are burning the crust and/or not baking the eggs long enough. No one likes a burnt crust or runny eggs! But if you follow this recipe, these two things should NOT happen.
Basic Quiche Starter:
1 C half and half
1/8 t salt
1/4 t black pepper
6 oz shredded cheese of choice
1 (9 in) pie shell
This is your basic recipe from which you allow your creativity to springboard off of!
Follow directions on pie shell. Some say to thaw, some not. Preheat oven to *425. In a large bowl combine eggs, half & half, salt, pepper, and nutmeg. Whisk together until fully combined and bubbly. Sprinkle shredded cheese in bottom of pie shell and pour mixture on top. Cover just the edge of the pie crust carefully with tin foil. Bake at *425 for 15 mins and then reduce heat to *350 and bake for an additional 25-35 mins (sometimes longer depending on the look of the quiche. If it jiggles and looks runny in the middle, let it go longer.) Take the tinfoil off for the last 15 mins of bake time.
I like to make several different kinds of quiches to accommodate different pallets. In the quiche below, I’ve added in some cooked broccoli, ham, smoked gouda, and cheddar cheeses. You can add italian sausage, cherry tomatoes and mozzarella cheese. Or saute’ some red onions and mushrooms and add wilted spinach and smoked gouda for a vegetarian option. Seriously any leftovers you have can be thrown in here. How about sundried tomatoes, rotisserie chicken bits, zucchini and colby cheese? The options are endless. Enjoy!