Let’s start with a little snowball humor….
And now for today’s Friday Food post,
Here is a photo of some Quiche I made earlier this week.
Whenever we have guests visiting with us, I like to make Quiche because it is easy to make, easy to reheat, and the ingredients fill people up with nutrients. It is nice to have brownies or cookies out too, but when people are traveling, they need sustenance throughout the day. And Quiche is one of those items that can be enjoyed at any time. Also, I tell the guests that it is there just for them – and so if they do not feel like rummaging through your fridge, this is one easy thing they can grab and go.
So…. here is what I do:
I buy pre-made crusts. They usually come in packs of two, or you can buy the ones in the tin, which is even more convenient, but I like to make quiche in some nice cookware.
And yes, yes, yes, P, I “can” make my own homemade crust, nailed that down in the 1990’s. However, I do not want to invest the time into the crust making activity. Also, store-bought crusts have come a long way (IMHO).
I buy a bunch of eggs and different ingredients to put inside.
I like to make two different types of Quiche.
Maybe one with heavy meat and another with heavy veggies. Or one with cheddar and bacon and the other with Swiss Cheese and ‘shrooms.
I also look for seasonal items to use – this usually means fresher and also could mean a nice price.
The photo of this week’s Quiche shows Swiss Cheese & ‘Shrooms and then I added white meat. The top Quiche has fresh salsa, meat, cheese, etc.
Pre-heat the oven.
Partially cook the crusts for about 10-12 minutes. This speeds up the cooking time and prevents a soggy crust.
Beat 12 eggs in a large bowl.
(The number of eggs depends on “how” many other ingredients are added in. depends the size of the eggs, size of the dish, etc.)
Set out ingredients to mix in (i.e. bits of meat, tomatoes, chunks of cheese, dash of sour cream, yogurt, etc.).
Mix the eggs and ingredients together.
Take out pie crusts (after they have lightly pre-cooked a bit) and pour the egg mixture over the crust.
Don’t overfill the dish or you will have spillage.
Layer a few more goodies on top.
In the above Quiche, I topped with slim layers of Swiss Cheese, mushrooms, and chunks of a soft white cheese (meat was already in mixture).
Optional for topping: Beat a single egg, add in some parm cheese and then pour that over as a final top layer.
Bake 30 to 35 minutes (depending on the dish – glassware takes longer).
If you take a piece of foil and “tent it” it can provide a little cover while allowing it too bake throughout.
May serve warm from oven or can chill and reheat later.
Quiche stays fresh for a few days in the fridge, but it can also be cut into slices and frozen.