In my opinion, quiche is like a wonder-food. Because it's a cross between an omelet and a pie you can eat it for breakfast, lunch or dinner (or all 3 in a row because it's so delicious). It's also SUPER easy and quick to make. I love recipes like this because they don't involve a lot of careful timing which means it's stress-free and can be made while you're chatting with friends & family or watching HGTV on your iPad while your husband watches hockey.
If you want to up the ante and get a li'l fancy you can make your own pie crust (I have a great recipe here that I use for my apple pie that can also be used for this quiche) but if you want to keep things a little more simple you can use a ready-made frozen pie crust. My favorite ones are the Trader Joe's brand because they are made with all-natural ingredients and real butter, but if you don't have a TJ's nearby I'm sure you could find a good one somewhere like Whole Foods. (Just beware certain generic brands like Pillsbury because they are full of preservatives & artificial ingredients - yuck!). I like to make mine with fresh spinach & mushrooms and a LOT of garlic - but feel free to add whatever veggies you like! Broccoli would be great, as would a little bell pepper... This is another great recipe for clearing out your fridge & making it your own!
(Speaking of making it your own, I like to call it "kweesh". I just can't help it).
You Will Need:
- 1 pie crust (for homemade see here)
- 1 large onion
- 4-5 cloves of garlic
- 2 cups of fresh spinach (or one 10 oz. pkg frozen spinach)
- 1 cup chopped fresh mushrooms (or 1 can sliced mushrooms)
- 4 eggs
- 1 cup of milk
- olive oil
- salt & pepper
- your choice of cheese (I used 1/2 cup mozzarella & some fresh grated parmesan, but I have also used 6 oz. of herb & garlic feta instead of mozzarella & it was amazing)
1. If you're using a frozen pie crust, make sure you take it out of the freezer to give it enough time to thaw (the package will tell you how long - mine took 1.5 hrs). Once it has thawed, press it into your pie dish.
2. Pre-heat your oven to 375 degrees. Once the oven is heated, I like to pre-cook my empty pie crust for 10 minutes so that it stays crispy underneath the egg.
3. Finely chop your onion and sautée in a pan over medium heat with a little bit of olive oil. Chop & add your garlic (I use a garlic press) making sure to stir fairly often so it doesn't burn (turn the heat down if you need to).
4. Finely chop your spinach & mushrooms and add to the onion mixture. Continue sautéeing.
5. In a separate bowl, whisk together your eggs & milk, adding a dash of salt & pepper (keep in mind, cheeses are generally salty so if I'm using a flavorful cheese I usually don't add any salt).
6. Once your sautéed vegetables are nice & soft, add your cheese & stir until melted. Spoon this mixture into your pie crust & pour egg mixture over top.
7. Bake for 15 minutes, then remove & sprinkle a little grated cheese on top if you like (this is where I used my fresh grated parmesan). Then continue baking for another 35-40 minutes until the egg in the center is cooked. Keep an eye on your quiche and if you notice the crust getting a little brown you can add a loose covering of tin foil over top for the remainder of the baking time.
8. Let cool for about 10 minutes, then serve & enjoy!