I always forget that quiche is even an option, which is silly because it's so easy to make. This recipe is totally easy and can be altered to include or exclude pretty much any filling. Vegetarians should try a combination of roasted red peppers, asparagus and artichokes with gruyere or maybe feta. If you want to add broccoli, I mean, I can't stop you. As long as the amount of filling, not including the onion, is roughly equal to ~2 cups, you'll probably be ok. Experiment! You only live once! Dance like no one's watching! Class of '99!
Not A Fancy Quiche
Ingredients
small onion
1 tsp olive oil
3/4 c ham / bacon / whatever
8 oz shredded cheese (gruyere, cheddar, swiss, jack, mozzerella, etc.)
3 eggs
1 1/4 c half & half
1/8 tsp pepper
1/4 tsp salt
1/8 tsp nutmeg
1 pie crust (not deep dish, you guys)
1. Preheat your oven to 350-375°. Dice the onion and saute it in a little oil until it's translucent. If you're using vegetables, cut and saute them with the onion. Might as well. While the onion is softening, ask yourself, "where is my ham?" After you find it, put the ham on a cutting board and turn it into small pieces. The ham can be from the deli or part of a larger ham situation (like, frozen leftovers from the holidays!). If you'd rather have bacon, you should cook some, drain it and then crumble it up.
2. Put the pie crust in front of your body on the countertop. Layer in 1/2 of the cheese, followed by the onion, then the ham or whatever. Top this with the last half of the cheeses. Some people like chopped spinach in their quiche. Could you be one those people? Make an assessment.
3. In a bowl larger than your head, whisk together the eggs, cream and salt / pepper / nutmeg. Nutmeg isn't optional, so don't go thinking it is. It isn't. You have to add nutmeg. Really whip it up. Whip it good.
4. Pour the egg mixture evenly over the goodies in the pie shell. Bake on a cookie sheet for 15 mins, at which point you'll need to cover the edges with foil so they don't burn. This step always makes me wonder why pies even have edges. Pie edges are like the crying infants of pastries, if ovens were movie theaters. Like the wisdom teeth of baked items. Why are they here.
This is a lot of trouble to go through for something that's just gonna fall off.
5. Continue baking for an additional 15-20 mins, until the top is nicely browned and the center doesn't wiggle when you shake the pan a little. Let this cool for 10ish minutes. Serve with a small bed of spinach and sliced tomatoes. Just do it.
why is this so shiny
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