Quiche anyone? All these eggs….

how to store eggsQuick Quiche Recipe:  I’m taking a break from the Instant Pot tonight.  No love loss there, we just have a lot of eggs from our backyard chickens that we need to use up some, and quiche for dinner is usually the answer.  Plus, I have some fresh ingredients in my refrigerator that needs used before they go bad.  This recipe is really easy to remember 4 eggs and 2 cups of everything else.

Oh, if you find yourself overloaded with eggs, I highly recommend these egg storage containers for your refrigerator.  They are wonderful to have and a really good price.



quichesQuick Quiche Recipe

  • 1 package of ready made pie crust (comes in boxes of two).  You can make your own pie crust if you like, but this is about quick quiche, not me cursing a bunch in the kitchen while I try to keep my dough from being too dry or too wet 😉
  • 4 large eggs
  • 2 cups of half and half (I prefer this over milk as the texture is much better)
  • 2 cups of cheese
  • 2 cups of filler (you choose the filler)
  • Salt and Pepper

making quichePreheat oven to 375 degrees.  Place ready made crust in 9-inch pie plates.  Pinch the edges.

 

Combine half and half with the eggs.  I personally use my hand mixer to quickly beat them.  I also add salt and pepper to this now.

Place one cup of cheese in the bottom of the pie plate and then add filler (see below).

 

 

I’m making two quiches here.  No matter what you use as the filler, combined it should be equivalent to about 2 cups per quiche.

quiche recipe

Filler 1:  Mushrooms, onions, fresh red peppers.   I’m using mushrooms and onions that I cooked the other day.  If you are using onions, it’s best to saute them first.  Mushrooms can be sauteed ahead of time as well.  Chop the pepper up fairly small.  I don’t cook the peppers ahead of time because I like them to be firm.

Filler 2:  Ham and minced onion (because I don’t feel like sauteing more onion).

Place the filler in the pie crust.

quick quiche recipesAdd the egg/half and half mixture on top.  You probably shouldn’t overfill like I did (if you do, place a pan under them before putting them in the oven in case they drip), but cook for approximately 45-60 minutes but check your middle before you decide it is done.  I like to run a butter knife down the center and peek in to see if it’s fully cooked.


Fresh out of the oven  – and  yes, this one is from over-filling, it kind of puffs up (and then it settles back down after it sits to cool)… but it’s all good!

homemade quiche

 

About Jodie Otte

Maryland Newborn Photographer and Child Portrait Artist, Jodie Holstein-Otte, specializes in unique photography of newborn babies, kids, and families. She works on location in Harford, Howard, Cecil, Anne Arundel, Baltimore and other areas throughout Maryland. She uses both both natural lighting and soft studio lighting techniques.

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