It took me a long, long time to find a quiche formula that worked like a dream every time I used it, but I found it, via this Epicurious recipe. I've tweaked it just a bit according to what I generally have on hand, which is half and half instead of whipping cream, but I've also tried it with other liquids and egg amounts and can say that it's quite forgiving. And that's a very good thing to know.
Paul and I use this quiche as frequent breakfast material, and also as garde manger for leftovers and small amounts of produce that missed their chance of getting incorporated into dinner. If you have extra mushrooms or bacon lying around, or some leftover roasted potatoes, salmon, or asparagus, or a few nearly-empty bags of shredded cheese in the fridge (these are just a few ideas, but the variations are endless), then you have the makings of a fantastic quiche. Just be sure the vegetables and meats you use have been pre-cooked--sauteed, grilled, baked, etc--before you put them in your quiche. They don't have to be hot, they just shouldn't be raw.
Also, you can freeze slices of quiche after they're baked, so even if you don't think you'll eat it all now, go ahead and bake it. You'll thank yourself later.
As a side note, I'm not really a pie crust whiz, so I rely on store-bought refrigerated crusts. If you make your own crust, go ahead and be awesome, and remember there's no pre-baking required. And also note that if you like, you can bake the quiche crustless. I would increase the eggs, half and half, cheese, and filling ingredients by a small percentage to fill up the pie dish a little better if doing so, and reduce the baking time by about 10 minutes, checking occasionally to make sure the eggs didn't get too dark. You may need to reduce the temperature after a bit.
- 1 pie crust to fit a 9" pie plate, unbaked
- 4 eggs, well-beaten (I've also used 3 and had success)
- 1 cup half-and-half, heavy cream, light cream, or evaporated milk
- 1/2 teaspoon salt
- ground black pepper to taste
- 1/4 teaspoon cayenne pepper (optional), or to taste
- 1 cup grated or crumbled cheese (approximate amount-you can use less or more if you like)
- 1 1/2 cups filling (leftover, cooked chopped meats and/or cooked vegetables, such as chicken, bacon, ham, canadian bacon, steak, pork, salmon or other fish, shrimp, cooked chopped potatoes, greens, mushrooms, beans, squash, onions, garlic, sun-dried tomatoes, olives, roasted peppers) (approximate amount-let the size of your pie dish be your guide here)
- any herbs or seasonings you desire
- Preheat oven to 375. Line pie plate with crust and set aside.
- Beat eggs and half-and-half together and add 1/2 teaspon salt, pepper, and cayenne to taste. (If your filling ingredients are very salty, like bacon, you can decrease this salt amount.)
- Spread half the cheese you're using in the bottom of the pie crust. Distribute all the filling ingredients evenly over the cheese, including any herbs or spices you're adding. Top with the last half of the cheese.
- Whisk the egg mixture one last time and pour evenly over everything in the crust. Smoosh down any filling ingredients that aren't submerged in the custard.
- Bake at 375 for 45-40 minutes or until egg mixture appears set in center and crust is light to medium brown. Cool for 10 minutes before slicing. Serve hot, warm, at room temp, or cold.