Happy Valentine’s Day! I hope you all had a wonderful day full of love. Speaking of love, in my previous post, I mentioned that I absolutely love breakfast food. I can eat it anytime of day. So, for me, quiche is an item that is in regular rotation at my house. This particular quiche recipe is so easy and so delicious. I’m sure you will love it as much as I do.
My mom made quiche pretty regularly when I was growing up, which is where I got the recipe. Really, though, the only “recipe” part of this is the ratio of eggs to cream (or in this case, half & half). The filling is totally flexible. So, feel free to throw in your own personal favorite meats and veggies, as well as whatever type of cheese you have sitting in your fridge. What I’m going to share with you today is what I usually make for me and my husband.
First, you need a crust. You can either go with homemade or store bought here. You will, however, need to pay attention to whether you are using a deep pie pan or not, as it will affect your recipe measurements. Many of the pie pans that you can buy at the store nowadays are 9.5″-10″, which is considered a deep pan. If you have older pie pans, there’s a good chance they are 8″-9″, which is significantly smaller. Most store bought crusts are 8″-9″, but the pie pan I use for this quiche is deep at 9.5″.
Next, simply prepare whatever meats/veggies you plan to include. I typically do half broccoli and half spinach and tomato. So, I simply steam the broccoli and spinach on the stove for just a few minutes, and dice up the tomato.
Then, you layer the cheese and veggies inside the crust. The first thing I layer in is shredded cheddar cheese. I place a thin layer (just enough to mostly cover the crust) in the bottom of the pan. I then layer my veggies over that. (You want your veggies/filling to fill about 1/2 – 2/3 of the pan.)
Finally, I put a second layer of cheese on the top of the veggies.
The last step is to beat your eggs and half & half together, and pour that over the cheese and vegetable layers. If you are unsure as to what size your pan is, I would recommend starting with 4 eggs and 1/2 cup half & half. If this doesn’t fill the dish up, you can always mix up an extra 2 eggs and 1/4 cup half & half to add to it.
Then, pop it in the oven at 350 degrees for 45 – 60 minutes. (For a small pan, I would aim for 40-45 minutes, and for a deep pan, I like to let it bake for close to an hour.) When it is slightly browned on top, and not very jiggly, then it’s ready.
Let it cool for about 15 minutes, then dive in!
I just love how versatile quiche is. You can add whatever suits your fancy to the filling, and the leftovers work for any meal of the day. It doesn’t get much better than that. 🙂
Here’s the recipe:
- 6 eggs (or just 4 for a shallow pie pan)
- 3/4 c. half-n-half (or 1/2 c. for a shallow pie pan)
- 1 c. shredded cheddar (approximate)
- 1 c. chopped broccoli (approximate)
- 1 roma (or on the vine) tomato
- 1 c. chopped spinach (approximate)
- Preheat oven to 350 degrees.
- Steam broccoli and spinach, separately, on stove for 2-3 minutes.
- Finely chop the tomato.
- Place a thin layer of cheese in bottom of crust (approximately 1/2 c.).
- Next, layer veggies into crust.
- Place another thin layer of cheese over top of the veggies (approximately 1/2 c.).
- Beat eggs and half-n-half together.
- Pour mixture over cheese and vegetable layers.
- Bake for 55-60 minutes (or 40-45 minutes for shallow pan).
- Let cool for 15 minutes.
- After pouring the egg mixture over the filling, I usually pat all of the cheese and veggies down. So, that everything is at least coated with the egg mixture, if not completely submerged.
- Much of this can be done to taste. If you want it really cheesy, then add extra cheese! If you like different veggies, by all means, use what you like! The egg to half-n-half is really the only set part of this recipe. So, have fun with it, and make it what you love.