1 pie crust
8 oz. meat
1 clove garlic
10 oz. vegetables
1 1/2 cups cheese (grated or crumbled)
5 eggs
1 cup heavy cream, half and half or milk
salt/pepper/a pinch of cayenne pepper
Sautée onions, garlic and meat together until done. Drain if needed. Stir in fresh or pre-cooked frozen vegetables, drained. Sprinkle cheese into pie shell and top with meat/vegetable mixture. Combine eggs, cream or milk and salt/pepper/cayenne and pour over meat and cheese. Bake at 425 for 25-30 minutes.
Combos to try: Bacon/broccoli/cheddar, ham/swiss chard/swiss cheese, sausage/spinach/white cheddar ... the list goes on. Go crazy! Try new stuff! Make me proud!
Mix-ins for Mediterranean Quiche
1/2 cup onions, sautéed with garlic in olive oil
1/2 cup drained pitted kalamata olives, whole or cut
1/2 cup drained marinated artichoke hearts, chopped
1/2 cup julienned sun-dried tomatoes
Layer mix-ins into pie shell. Pour custard over veggies and smooth top to cover everything with egg mixture. Bake at 425 for 25-30 minutes.
Please make a note of this: Almost any/all savory quiches will be transported to a new level when topped after baking and cooling slightly with a healthy dusting of freshly grated parmesan cheese and some sliced scallions. Do with this information what you will.
Comments
Post a Comment