This is the easiest, most harried-morning-friendly, adaptable, what-I-make-when-I-don’t-know-what-to-make recipe I have in my arsenal. Is 9 to 5 Wife peaking too soon? 🙂
I love quiche. LOVE it. One of the best things about quiche is that it’s good for breakfast, lunch, OR dinner. Another great thing is that it can be eaten hot or cold (Andrew doesn’t always have access to a microwave). This version isn’t bad for you, it’s only about 1 egg per serving and uses whole milk instead of cream.
As long as you have pie crusts in your fridge/freezer (see my Meal Planning & Shopping page for must-have items like this) and own a pie pan, I can 99 percent guarantee you can make this quiche without having to go out and buy anything.
It’s a traditional quiche base (milk, eggs, cheese) and works well with a variety of meat/veggie combos. I use approximately 1-1.5 cups of each; if you wanted to make a vegetarian version, use about 2.5 cups of veggies or so. Some combos I have used successfully:
ham and broccoli (I probably make this too often)
bacon and asparagus
lox and scallions
chicken breast and spinach
You can mix and match almost any veggie and meat combo. Dice everything (steam the veggies first if you’re using broccoli or asparagus) and toss it in! There are just a few ingredients I would avoid – fish of any kind (except smoked salmon/lox, which is awesome), tomatoes (sundried tomatoes are OK but I avoid fresh ones, they make the quiche too watery), and any veggie you wouldn’t otherwise cook, like cucumber. Peppers, broccoli, asparagus, and baby spinach are all great veggie options; for meat I like ham (the 8oz ham steaks are the perfect amount) or bacon most of the time. Diced or shredded chicken (an All-Star Dinner Puzzle Piece!) is also yummy.
I almost always toss in half a diced onion unless I’m using scallions, and the cheese is also chef’s choice – I haven’t tried parmesan but any other shredded cheese is fine. Cheddar is my go-to but Monterey Jack, a Mexican cheese blend or an Italian cheese blend are all fair game.
To get started, bake the pie crust according to the directions on the box for a “shell” or “single crust”. I always leave the crust out on the counter for AT LEAST 20 minutes before I try to unroll it/put it in the pie pan. The instructions are usually 450 for 12 minutes, but don’t quote me! Make sure to use a fork to prick the bottom and sides of the crust so it doesn’t collapse.
I dice the meat and steam (if necessary) and dice the veggies while the crust bakes. Then beat the eggs together with the milk, and add a few dashes of salt and pepper.
Add the cheese, diced onion, diced meat and diced veggies.
Give everything a good stir and pour the mixture into the pre-baked pie crust.
Bake at 375 for 40-45 minutes until the center is set.
Wait a few minutes before slicing and enjoying hot or cold for any meal of the day!
Plan well. eat well!