May 18, 2012

Uncomplicated Quiche

As usual, while eating, the conversation so often turns to food. It came up that the man had never tried quiche, and since I’m a fan, I decided that he should try it. One of the great things about quiche is that it can be filled with everyday items you have on hand or to give new life to leftovers. You can be as simple or experimental as you like, and will no doubt have an enjoyable meal that serves many. Since I knew I was going to be making a quiche, I made some flaky pie dough the day before so it had plenty of time to rest before I rolled it out.

I was very pleased with how it all turned out, considering I suffered a brief panic attack when I thought the egg mixture was going to leak through the crust. Such was not the case and each slice popped smoothly out of the dish when it came time to serve. As much as I love eggs, I was thankful that you could taste all of the ingredients and it was not just an egg pie.

The pie dish I used is 2 inches deep - if you use a shallower dish, use only 4 eggs and 1-1/2 C of filling. For the filling try any combination of ham, bacon, sausage, broccoli, mushroom, spinach, artichoke hearts, black olives, sun-dried tomatoes, or fresh tomato slices. For the cheese, try Gruyère, Swiss, cheddar, mozzarella, feta, or Havarti.

single 9-inch pie shell
5 eggs
1 C half and half
1/3 C mayonnaise
2 T flour
1/4 C onion, finely chopped
1/4 t pepper
1/8 t salt
8 oz shredded cheese
2 C additional filling

Line 9-inch pie dish with pie shell and blind bake per recipe instructions. Remove from oven and set aside. Set oven temperature to 350º F.

While crust is being blind baked, cook any uncooked filling items to taste. In a medium bowl, whisk together eggs, half and half, mayonnaise, and flour. Gently fold cheese into egg mixture and set aside. Drain any remaining liquid from cooked filling then place filling into the pie dish. Pour egg mixture on top of filling. Bake for 50 minutes, until the top is golden brown and a cake tester inserted in the center comes out cleanly.

Let stand for 5 to 10 minutes before serving.

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