Quiche - Quick, Simple, Inexpensive

Everyone in my family enjoys quiche, especially my husband; thus shattering the stereotype that "Real Men Don't Eat Quiche". Anyone who knows my husband would certainly say he's a real man. A burly, strong lumberjack of a guy who can wield an axe and grow some of the best tomatoes you've ever eaten in the garden he works with his own hands... but, I digress. Quiche is a wonderful entree to add to your menu. You can serve it for breakfast, brunch, lunch or dinner. It is filling, versatile, quick, simple and easy on the budget.

I was reading quiche recipes today when I realized I hadn't served this lovely dish since Christmas brunch. I usually make quiche when my chickens are laying eggs in abundance. Even if you have to buy eggs, quiche is still an inexpensive entree. If you serve it with a salad, you have a wonderfully balanced meal. I like to serve it frequently in the spring when fresh ingredients for the quiche and salad are abundant, but it's great any time!

Here's the basic recipe I use:

Basic Quiche

1 prebaked pie shell (I make my own crust... recipe follows)
1 teaspoon dijon mustard
3 large eggs
1 cup cream (light cream, heavy cream, half-and-half are all acceptable)
1/4 teaspoon salt
Pinch of black pepper
Pinch of ground nutmeg

Lightly brush the pie shell with mustard. Whisk together eggs, cream and seasoning. Pour mixture into pie shell, place on cookie sheet and bake at 350 until slightly puffy and a knife inserted in the center comes out clean. 30 - 40 minutes. Let cool about 15 minutes prior to serving.

While the quiche is baking, you can prep your salad to serve with it!

Here are some other family favorites, but remember to feel free to create your own.

Classic Quiche Lorraine

Cook 8 slices bacon in skillet until brown and crisp. Saute 1/2 chopped onion in the bacon grease until soft. Place 1 cup shredded swiss cheese in pie shell, add bacon and onion, top with egg mixture, sprinkle top with 2 - 3 tablespoons shredded swiss cheese.

Broccoli Quiche

Microwave 1 cup broccoli florets until tender (2 - 3 minutes). Coarsely chop and arrange in pie shell. Saute 1/2 chopped onioin and 1 minced garlic clove in 1 tablespoon olive oil until soft. Scatter over broccoli. Sprinkle with 1/2 cup cheddar cheese. Pour in egg mixture, sprinkle with paprika.

Bacon & Spinach Quiche

Cook 4 slices bacon in skillet until brown and crisp. Saute 1/4 chopped onion in the bacon grease until soft, add 1/2 cup frozen or 1 cup fresh spinach and cook until spinach is heated or wilted respectively. Place 1/2 cup shredded swiss cheese in pie shell, add bacon, spinach and onion, top with egg mixture, sprinkle top with 2 - 3 tablespoons shredded swiss cheese.

Ham & Cheese Quiche

Place 1 cup shredded cheddar cheese and 1 cup chopped ham in pie shell, top with egg mixture.

Pie Crust

2 cups flour
1 cup vegetable shortening
1 teaspoon salt
½ cup ice water…approximately.

This will make 23- 9” pie crusts. Put flour and salt in a medium mixing bowl. Add shortening or shortening and lard mix. Use a pastry blender or fork and cut the shortening into pieces that are no smaller than large peas. The larger pieces the better. Add ice water a little at a time and mix. You want the dough to just stick together, not be too moist. The dough should not be sticky at all. Round the dough in a ball. Try not to handle the dough more than absolutely necessary. Keeping the shortening in pieces is what makes the crust flaky. Wrap the rounded dough in plastic wrap or put in a ziplock bag. Put in refrigerator for at least an hour. This will allow the water to be uniformly absorbed and let the dough rest. Take out and divide into 2 equal pieces. Roll out dough on floured surface. Roll away from you , turn dough, roll away from you and turn dough, all the while, working it into a round. Use a pie pan to determine that you have the right size. It should be a couple of inches larger than the pan. Fold the dough over your rolling pin and place in the pie pan. For a baked pie shell, prick the dough with a fork all over the bottom and sides to keep it from bubbling up, cover with foil and fill with beans or pie weights. Bake in pre-heated oven at 425.