A month or two ago, our friend Sasha was in charge of bringing dinner to small group (a regular weekly gathering for us!) and surprised us with delicious homemade quiche. I’ve tried making quiche before but was never fond of the results, so of course I begged for her recipe. I was skeptical about whether or not her yummy dish could be reproduced since it seemed so simple – she rattled off the recipe so quickly from the top of her head!
This morning I made it for the second time, and we had it for breakfast. I made two at time and brought the second one to my parents & grandma and had it again for lunch with them today.
I wasn’t planning on blogging this so please forgive the iPhone pictures (the only ones I took during the process)!
Super Simple Quiche Recipe
4 Eggs
Heavy Whipping Cream (at least 1 cup)
Salt & Pepper
Seasoning Salt
1 Ready-Made Pie Crust (or your own homemade one)
Shredded Cheese
Chopped Spinach, frozen
1. Pre-bake pie crust according to package directions while you mix up your egg mixture.
2. Break 4 eggs into measuring bowl, beat until fluffy.
3. Add enough cream to the eggs so that the liquid equals 2 cups (so if the eggs equal one cup then you add one cup cream).
4. Add salt, pepper & seasoning salt to the mixture. I used about 10-15 grinds from each the pepper and salt mills and added a pinch of Seasoning Salt (probably about 1/4 teaspoon). You can add in other spices if you wish too, depending on your personal preferences.
5. After the pie crust is pre-cooked, remove from oven and pour most of the egg mixture into the crust.
6. Add in the “fillings.” I used a handful of shredded cheese and a handful of chopped frozen spinach. You can add really whatever you want. Just make sure if it’s meat that it’s pre-cooked and chopped. Some make it with ham & bacon and other veggies, I prefer mine simple with the spinach and cheese.
7. Pour the rest of the egg mixture on top.
8. Bake at 375-degrees for 30-40 minutes. The filling should raise a little and be solid/fluffy to the touch, not runny.
I save any left-overs and it’s super easy to reheat the whole dish to finish it off or microwave an individual slice right before serving. I usually make two at a time since the ready-made pie crusts always come in packs of two, you simply double the egg/cream/spice portion of the recipe and add in whatever filling you want for each. You can try different fillings in each one to mix it up a bit. I’ve only made this recipe with cream, but you may be able to use 2% milk with similar results. The cream does help hold the filling in place though because it makes the egg mixture quite thick.
Happy Quiche-Making!!
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