Wednesday, June 30, 2010

Easy Quiche

As per a request of a friend, I am trying hard to stay on top of posting recipes on a regular basis. More than just once a month, which seems to be my pattern. Ha! If you only knew how much I travel for a living, then you might think better of me.

One of the most requested recipes from friends is my quiche. Yep, simply easy quiche. I know what you are thinking. Quiche, really? Like I need to take the time to develop a good, easy to use recipe for this? Yet it is true! Quiche is one of those types of food that if you screw it up, it will scare you away from eating it for years (also like brussels sprout). However if you figure out the science behind making a really good, delicious quiche... you will become a believer!

Bake it and they will come. To eat, of course.

So here it is, without further ado, my much refined quiche recipe! Enjoy!

Amanda's Easy Quiche
  • 5 eggs (I use my chicken's farm fresh eggs)
  • 3/4 cup milk (I use rice milk)
  • 2-3 cloves of chopped garlic
  • 1/4 to 1/8 cup chopped onion or shallot 
  • 1/4 cup chopped mushrooms
  • 1/4 cup chopped spinach
  • 1/2 to 1/8 teaspoon salt (I use a salt grinder)
  • 1/4 teaspoon pepper (I use more & from a pepper mill)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano 
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon red pepper flakes
  • 4 ounces cheddar cheese, shredded
  • 2 ounces mozzarella cheese, shredded
  • 1 (9 inch) unbaked pie shell (I use a great vegan version found in the freezer section at my local store)

Pre-heat oven to 425 degrees. Take your unbaked pie shell out of the freezer or out of the fridge if using fresh dough and place it on a baking sheet. Fork the bottom of the pie crust a few times (such as you would a potato you bake).

In a large bowl crack open all of the eggs. Pour in milk and blend at medium to high speed with a hand mixer until the egg milk mixture becomes very, very frothy. Froth is the key here! The more frothy the egg milk mixture, the more tasty the texture of the quiche.

In the unbaked pie shell, spread the various chopped vegetables around the bottom. Keep in mind you can switch up your veggies to use something else or omit something if you don't like it. Sprinkle half the cheese around on top of the veggies (again you can switch up your cheese types; for instance feta is amazingly delicious in quiche). Sprinkle half of the dried spices on top of the cheese and veggies.

Next pour the frothy egg milk mixture over the top of the contents of the unbaked pie shell. If you have some left over, you can always use a ramekin to bake the rest or make an omelet. Sprinkle the remainder of the spices and cheese as well as the onion and garlic powders over the top of the unbaked quiche. Sprinkle with salt, pepper, and finally the red pepper flakes.

Place the unbaked quiche in the oven at 425 degrees for 15 minutes. It is key to have the high temperature for the initial baking to give the top of the quiche a golden color as well as solidify the eggs. Set a timer and after it goes off, turn the temp of the oven down to 350 degrees and continue baking for 20 minutes.

Take the baked quiche out of the oven and let it cool for at least 10 to 15 minutes before serving. Refrigerate any uneaten portions. Believe me, quiche tastes amazing the second day (if it lasts that long).

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