Pretty much everything but the kitchen sink in this quiche recipe - and it's a great combination. All the flavors made our taste buds sing. We used ham, artichokes, spinach, sun-dried tomatoes, and Swiss cheese. Yum! It makes two quiches, so this is perfect for a holiday brunch. Quiche is a lovely and easy thing to throw together and put on the table in 1 hour. Fill the shell with ingredients you love and call it good. Today, I am using leftovers in my fridge and ingredients that are readily available from the pantry. My absolute favorite is simple... Spinach and Gruyere cheese with a tiny bit of bacon on the bottom. Use leftover chicken and green chile, sun-dried tomatoes, and basil. Anything goes with quiche!
Ingredients :
- 2 - pie shells
- 4 - eggs
- beaten
- 2 cup(s) half and half
- pinch - sea salt
- pinch - pepper
- 4 slice(s) bacon
- fried and crumbled
- 1/4 cup(s) red onion
- diced fine
- 1 cup(s) crab or ham or any veg you want (I like spinach)
- 1 cup(s) sliced mushrooms
- sauteed lightly in butter with a pinch of basil
- sweet marjoram and oregano
- 1 cup(s) artichoke bottoms drained and diced
- 1 cup(s) grated cheese (your choice: havarti dill works great with a fish ingredient
- Swiss is one of my faves but cheddar or jack is also good.)
- dusting - paprika to color
- Pinch - a good pinch of thyme crushed between your fingers over the top
Intructions :
- Line your pie dish with a crust.
- Next
- put in the crumbled bacon
- onion
- crab OR ham
- OR any veg you want. Add the mushrooms
- and artichokes (zucchini
- broccoli
- spinach
- anything goes...).
- Top with grated cheese. I have used many different kinds of cheese. You know what you like. Gouda
- feta
- Havarti
- and even goat cheese work.
- Stir together the wet ingredients and pour over the top of your quiche. I like to gently massage the wet into the dry
- just briefly before putting it into the oven.
- The last thing to do is sprinkle a light dusting of paprika and crushing thyme between your fingers all over the top.
- Bake at 425 for 15 minutes. Turn the oven down to 300 and bake for another 40 minutes or until the center comes out clean when penetrated with a sharp knife. Allow to cool for 10 minutes before cutting to serve
- or cool completely
- then cover in foil or freeze to reheat later.
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Keyword : recipe-American-Eggs-Bake