Every Easter, I pull out this recipe. Not only am I a creature of habit, but it’s also a dish that everyone from my vegetarian sister to my manly man father will eat. A thick slice of this quiche is delicious warm or cold and it’s even better re-heated two nights later when you find yourself standing in front of the fridge with an attack of the late night munchies.
A Quiche Recipe Real Men Will Eat
- 1 pie crust*
- 4 beaten eggs
- 1 1/2 cups milk (I used 1%, but you could go buck wild and use half and half or cream)
- 1/4 cups diced yellow onion (or green, I imagine)
- Salt to taste (omit if you’re adding ham or bacon)
- Pepper to taste
- Dash of nutmeg
- 1 1/2 cups total of shredded sharp cheddar and havarti cheese
- 1 tbsp. flour
Fillings (all optional):
- 2 shredded carrots
- 1 cup diced ham
- 1/2 cups chopped spinach
- Handful of cherry tomatoes, cut in half
- 6 pieces bacon, cooked and chopped
*If you are making more than one quiche (I usually make one vegetarian and one with ham and bacon), just double, triple, etc. the ingredients listed above.
- Put the pie crust in a deep pie dish. Cover with a double thickness of foil and put in a 450-degree oven for 8 minutes. If you don’t use the foil, your pie crust will puff up and you’re pretty much screwed as it pertains to quiche. So use the foil.
- Remove foil and bake an additional 4 or 5 minutes or until the pastry is dry.
- Remove pie crust from oven and reduce the oven temperature to 325. Then, while the crust cools a bit…
- Toss the cheese with the flour and set aside.
- Stir together the eggs, milk, onion, salt, pepper and nutmeg.
- Add whatever fillings you’d like to the egg and milk mixture, and then add the cheese. Pour into crust and top with the cherry tomatoes.
- Bake for 40-45 minutes or until knife comes out clean when inserted in the middle.
Let it set a bit after you take it out of the oven and then serve.