This is a simple recipe you will want to keep handy because it uses ingredients you have on hand, and makes a perfect and quick breakfast, brunch, lunch, or even dinner.
Ingredients:
1 frozen Pie Shell - you can also use the refrigerated pie crusts, but the frozen makes it super easy
3 Eggs - you can use egg substitute
2 cups Milk - any kind of milk or if you want to be decadent, cream
2 cups Shredded Cheese - your choice
1 tsp Salt
1/2 tsp Pepper
Chives - optional
Method:
Preheat the oven to 350 degrees F (177 degrees C)
Mix together the eggs, milk, salt, and pepper.
Take the crust out of the freezer and place it on a baking tray if it comes in an aluminum tin. If not, place in a pie plate. I like the glass pie plates for this. They bake evenly and help the crust brown.
Add the cheese into the pie crust, and then pour over the egg mixture.
Bake for about 40 minutes or until golden brown and slightly puffed.
Remove from the oven and let cook 10 minutes before serving so it can set.
Variations:
Add 1/2 cup diced ham to the cheese
Sautee 1 onion until golden brown in butter or olive oil and place on the crust before you put the cheese into it. Another version is to put the onions on last after the milk. They will sink slightly but remain somewhat on top.
Mix 1/2 cup of freshly minced herbs into the milk mixture. Thyme, parsley, and chives work very well, but rosemary would be good as well. If you are going to use dried herbs use a maximum of 3 tablespoons. Herbs de Provence is especially good. I like to leave my herbs in the milk mixture for about 10 minutes before adding them to the cheese so they rehydrate a bit.
Add some heat by using chilis. Jalapenos work very well along with spicy cheese.
Vegetables to add:
Sliced or diced zucchini - I try to dry them a bit before adding them to the pie crust on top of the cheese
Tomatoes - again laid on top of the cheese
Roasted Butternut Squash - roasting beforehand or using leftovers cuts down on the cooking time and adds a delicious flavor
Peas
Asparagus
For the cheeses:
I personally like cheese that has some flavor like cheddar or swiss, but you will want to make sure whatever cheese you use melts well.
Other options - Fontina, Gouda, Monterey Jack
You can even use Lite cheeses, again if they melt well.
Shredded Soy cheese works nicely too.
Milk variations:
I've used all types of milk, and the quiche comes out well. Whatever you have on hand.
Soy milk (unflavored) also works well.
