Quiche is so….adaptable, and who doesn’t like something adaptable to fit one’s every desire? It can be made into a dish with all your favorite flavors from bacon to sweet peppers, perhaps not in the same pie. The crust can be anything from spelt to whole wheat to good old white and flaky. You can use just about any cheese a) in your fridge or b) you can’t get enough of (gruyere). To top off my love of quiche, I really enjoy things that come in odd packages. All things considered, quiche is one of them. Its eggs in a pie or tart shell- not the sweet little pie I’m used to. It’s ridiculously versatile. Its fun to say (“quiche!”), simple to create, exciting to eat…if exciting to you is savoring a fluffy egg-y cheese-y vegetable morsel that comes in a pie slice.
Adding colorful vegetables perks up the mellow egg mixture. Stoplight peppers and glistening onions…and maybe a sprinkling of tiny peas or corn.
And the finished result is nothing short of awesome.
So there is my plea for you to try quiche, whether it is morning, noon, or night. The basic recipe is below, thus the “101” title. Hop to it.
- 1 8″ or 9″ pie crust
- 4 to 5 eggs, depending on if they are large, extra large or jumbo, beaten
- 1 3/4 cup milk
- 1 1/2 cups grated cheese (I use gruyere, swiss, or white cheddar)
- 2/3 cup thawed frozen peas
- 1/2 cup fresh or thawed frozen spinach
- 1/2 cup peppers (red, yellow, orange or green, or a mix)
- 1/2 teaspoon salt
- couple pinches freshly ground black pepper
Bake pie shell at 450 degrees for 7 minutes. Remove and let cool slightly. Lower oven heat to 325 degrees.
Combine beaten eggs, milk, salt, pepper, cheese and vegetables. Whatever ingredients you are using, add those in (be it bacon or green onions). Pour into pie shell and bake for 30 minutes or until eggs are set. Let sit for 15 minutes out of oven. Cut into slices and serve with a small side salad.