Make fillings from your favorite foods or from leftovers. Use a combination of cheese, meat, seafood or poultry and vegetables.
Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.
Some classic filling combinations are Cheddar cheese and ham or sautéed onion, bacon and Swiss Gruyere cheese.
— The French-inspired quiche is a perfect light lunch or dinner. Try adding chopped fresh herbs, such as parsley, basil or oregano.
— If using frozen piecrust choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
— For a non-traditional “crust”, mix cooked rice, orzo, spinach or hash browns with a beaten egg and press it into a greased quiche dish or pie plate.
— Individual egg and cheese quiche can be baked in pastry tart shells, muffin tins or hollowed out vegetables.
— Need a party appetizer? Bake quiche in a square or rectangular pan; cut into small squares or triangles. Or bake in mini muffin cups.