Basic Cheese Quiche
Make your week a little easier by prepping this Simple Cheese Quiche over the weekend. Pop some slices in the microwave for breakfast before your children head off to school.
½ to 1 cup shredded cheese (2 to 4 oz.)
1 Basic Egg & Lemon Juice piecrust (9-inch), baked
½ to 1 cup filling (see below)
1 cup milk
½ tsp. dried thyme leaves OR other herb
Salt to taste
1.) HEAT oven to 375°F. SPREAD cheese evenly in bottom of piecrust. TOP with filling in an even layer.
2.) BEAT eggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust.
3.) BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.
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.