Please don't run just yet. Give quiche a second chance.
I've always enjoyed quiche but often hear someone else
mention how they don't care for it. I'm beginning to think
it's not that they don't like quiche, they may not like the WAY
it was prepared.
Tinkering around lately with a few recipes, I've found
a great, inexpensive and wonderful way to make quiche,
use up the leftovers and have everyone asking for more.
Oddly enough, I don't care for same day quiche. When
you bake a quiche, it is delicious times two the next day.
Here's what I do.
After baking the quiche, allow it to cool, then promptly
refrigerate. When it is of more substance having been
in the refrigerator, it can easily be sliced into neat triangles.
Wrap each triangle in aluminum foil or plastic wrap.
When someone is ready for a slice, I can't tell you how
much better it is to be warmed in a toaster oven instead
of the microwave, but if only a microwave is present, so
be it.
Gently toasted for a few minutes, and mmmm!
Okay, so where's the recipe, you ask?
Get ready, this is too simple to believe.
4 eggs
1 cup heavy whipping cream
Salt & Pepper to taste
1 frozen pie crust (regular)
Meats, cheeses, veggies of your choice
Preheat oven to 375. Set frozen pie crust on counter top
while you prepare the quiche ingredients.
Give the pie crust time to thaw just enough to make
any repairs to the crust...eg. torn shell, etc.
about ten minutes.
Place eggs, cream and salt / pepper in a mixing bowl.
Whisk it well but don't beat it too much.
In the bottom of the pie crust, arrange shredded or
sliced cheese to cover the bottom.
Pour egg & cream mixture into pie shell.
Now add whatever floats your boat!
Just drop various things in, but try not to get too
carried away so it doesn't bubble over in the oven.
375 for 50 minutes and wa-la! You're a chef!
Seriously, you can add a bit of bacon crumbles,
some tomato slices, hamburger, sausage, bell
peppers, hot peppers, sliced brisket...anything
you can think of goes well in a quiche.
Recently I made a quiche with tiny slices of
leftover brisket, added various colors of bell peppers,
Pepper Jack cheese and tomato wedges.
Wow, was that an attractive quiche!
Peas (yuck), broccoli, various veggies, spinach,
mushrooms, you name it. When you have supper and
have just a teeny bit of leftovers, toss them into a sandwich
baggie and into the freezer. One night when there is nothing
to eat, gather all your little baggies and toss them into
a quiche! Well, of course you would want to remove the
plastic baggie first. :-)
Enjoy!
Picture enclosed is of a breakfast quiche I recently made with
Jimmy Dean Sage Sausage and a handful of goodies from the fridge.
