For a quick, easy breakfast, lunch or dinner, you can't beat a quiche. Next time you are at the grocery store, grab some frozen or refrigerated pie crusts.
If your pie crust is frozen in the pan, great – you’re ready to create a yummy quiche. If not, get that crust into an 8 or 9-inch pan and let’s go.
If your pie crust is frozen, bake it at 350 degrees for about 5 - 10 minutes until it starts to turn a toasty light brown on the edges. Refrigerated crusts can omit this step.
Take 4 large eggs and 1 - 1 1/4 cup milk, a pinch of salt and a pinch of pepper and whisk that up in a medium-sized bowl. You can start with one cup of milk and add in more at the end if necessary.
Here’s the fun part, take whatever you want to go into your quiche and toss it in the bottom of the crust. Here are some ideas: 6 to 8 slices of crispy bacon and one cup of shredded cheese such as Cheddar or spice it up with Chipotle Cheddar. You are the boss of this quiche, so you decide. Toss in a little sautéed onion if you’d like. Using veggies you have on hand, make it a veggie quiche. Take a tomato, a bit of green onion, mushrooms, broccoli... you name it. Get experimental! You want to have enough of your ingredients to fill the bottom of the crust, but don’t fill up the whole pan.
Quiche is a great way to use up leftovers from dinner! A little meat, some vegetables, cheese if you want – the possibilities are endless! Don’t be afraid to try different main ingredients, different seasonings and you can even go crust-less for a great low-carb option.
Once, that’s finished, pour the egg mixture on top. If you need to add it a little bit more milk to fill the pie crust, go ahead and add it to the top, and give it a little stir.
Now, take your amazing creation and put it on a cookie sheet. Pop it into the oven at 350 degrees and bake for about 30 – 40 minutes, until your egg mixture is light brown on the top and firm to the touch. Let the quiche sit for 15 minutes before serving.