Quiche

Quiche. It's a great quick healthy meal or appetizer. It's very versatile. it's a great way to empty that vegetable drawer in the refrigerator. There seems to be a lot of debate in much of the assembly method in a quiche. Do you blind bake? Do you precook your feelings such as your vegetables? Milk or cream?

4-5 eggs
Milk
Fillings
Pie crust

I do not blind bake my crust and have had success with having a nice crust.  As they say on the Great British Baking Show, I have not had a soggy bottom. The key to the filing seems to be the ratio of milk to egg.  After a bit of Internet research and experimenting on my own I think the method of measuring your egg with the milk brings the most success. When you are putting your filling together, crack your egg into a measuring cup. Add enough milk to make 1/2 cup per egg.

I do not brown my vegetables before I put them in. I just put them in raw but make sure that they are thinly sliced.  I also use milk but have tried cream when it is in the refrigerator. Of course cream makes it a much richer quiche. Both were good.


Bake your quiche for 45-50 mins at 350.

Filling Suggestions:

• Spinach and feta
• Swiss and mushroom
• Ground breakfast sausage already browned, and a variety of vegetables which could include thinly sliced carrots, broccoli, cauliflower, asparagus, parsnips, any root vegetable.

Be creative.