8 eggs
1 cup heavy cream or half & half
salt, pepper, spices
grated cheese, sauteed veggies, bacon, ham, other ingredients of your choice 1.5-2 cups total
this makes one 10" diameter deep dish pie plate size quiche
pre-cook other ingredients as needed - notes: veggies should be fairly soft and in small pieces to distribute evenly (i usually sautee them in a bit of pesto or garlic and herbs); bacon, ham, etc fully cooked and fairly dry; drain all grease & excess liquid or your quiche will be mushy; cheese should be grated
pre-heat oven to 350*F
thoroughly whip together eggs and cream using hand wisk; add a pinch of salt and pepper/other spices if desired
lay veggies/meat in the bottom of greased pie pan (i use pam olive oil spray) and evenly distribute them
pour in egg/cream mixture
top with grated cheese, reserving about 1/4 of the cheese if you want a cheese topping
bake for 35 mins at 350*F, then turn oven up to 425*F (top with remaining cheese here if desired) for 10-15 mins until solid in the center when shaken
remove from oven and cool slightly before cutting
suggested additional ingredient combos:
bacon, mushroom & cheddar
mushroom, red pepper & smoked gouda
artichoke hearts & mozzerella
fresh tomato slices & mozzerella
*recipe adapted from moosewood farms cookbook mushroom quiche recipe
A note on temperatures/times. I fail at most baking and apparently at least part of that is the oven in our current apartment is roughly 25*F off, so usually they cook at 325*F and then 400*F. But I also fail to set timers, so I go by looks, touch, and clean/dry toothpicks for when things are done.
