Ready for another French treat? How about some quiche? Yes, please! Quiche is great because you can eat it for any meal of the day, or even as a snack. And you can make infinite varieties of quiche depending on what fillings you include. I put onion, broccoli, and asparagus into my quiche, but mushrooms, bacon, ham, peppers, and any other omelette filling are always delicious.
You can make your quiche using either homemade or store-bought pie crust, but either way, you should bake it a little bit before filling it (assuming it’s not a pre-cooked crust from the store). There is nothing more disappointing when eating a quiche than cutting into perfectly cooked eggs and undercooked crust. Put your crust in a pie pan and poke it with a fork so it doesn’t puff up. Then, put it in a 350ºF oven for about 10 minutes or until it starts showing the first signs of browning.
While your crust is in the oven, whisk up your filling mixture. Use 5 or 6 eggs, 1/2 cup of milk, and 2 tablespoons of flour. Then mix in 1/2 cup of shredded mozzarella cheese and 1/2 cup of shredded cheddar.
Pour the mixture into your crust. Then, drop in your chopped filling ingredients. This two-step filling process is important because it prevents you from adding so many vegetables that you overflow the pie crust.
Bake your quiche in the 350ºF oven for 45 minutes or until your eggs are set. Your quiche is done when you can pierce the eggs without them being runny. Slice your quiche and enjoy! I think quiche goes really well with a fresh salad and oven baked fries. What are your favorite quiche fillings?
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My mom also uses spinach in her quiches – less eggy but still full of amazingness!
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