One of my favorite things that my mom has always made when I come home is quiche. She’s made us bacon quiche, sausage quiche, veggie quiche and my all time favorite…lobster quiche. So after getting her recipe, (which is based on Fannie Farmer’s Cookbook recipe,) I decided to try it myself. Needless to say, it was a success and the best part about it is, you can make whatever kind of quiche you want.
In the past, my favorites have been a Shrimp and Sausage Creole Quiche and Sausage, Bacon and Broccoli Quiche.
The prep takes a little while and the cooking is about 30-45 minutes but it refrigerates well and heats up in either the oven or the microwave really easily. And, on top of that, it’s so deliciously worth it.
These are the ingredients I use for a classic quiche, substitute or add whatever you want!
- 1 Deep Dish Frozen Pie Crust (They come in packages of 2 so yay, two quiches!)
- 4 medium sized eggs
- 1 1/4 cups of cheese, the kind depends on your preference. Mozzarella or 6 Cheese mixes work!
- 2 cups of cream (Heavy cream gives you a fluffy quiche, half and half gives you a semi and regular cream is in the middle. Whatever you’d prefer.)
- 1 cup of cut up broccoli florets
- 4 pieces of cooked bacon, crumbled
- 8 oz of Jimmy Dean cooked and crumbled sausage (You can buy the log, which is cheaper, and crumble it yourself and cook it. If you’re only putting sausage as your meat, you can use all 16 oz of the log.)
- 1/2 a medium yellow onion, chopped
- Salt and Pepper to taste
1. Preheat the oven to 425 and thaw out your pie crust. This shouldn’t take long and will probably take the length of the prep. You’re going to cook it anyway, so don’t worry. Also, these pie crusts come in a tinfoil pan already, so that saves you dishes. I loathe dishes.
2. Chop and cook all your ingredients. For things like bacon, shrimp and sausage, cook them before but do not overcook them, remember, they’re going in the oven! Chop the onions, broccoli and whatever else you want to put in your quiche. Heat everything (cooked and raw toppings) over a skillet on the stove, using the grease from the bacon as the oil. If you aren’t using bacon, you can add a little cooking oil in order to grease the pan. Cook everything so it’s about half way cooked and remove it from the hot burner.
3. In a separate bowl, beat together the eggs, cream and salt and pepper.
4. Pour the cooked veggies and meat into the pie crust dish. Then, sprinkle the cheese over the top. Lastly, pour the egg-cream mixture over both of them. POUR SLOWLY – SOMETIMES IT WILL OVERFLOW. Do not let this happen..obviously.
5. Cook the quiche for about 30-45 minutes. After 30 minutes, rotate the quiche on the rack so that it is browning evenly. Stick a fork in the middle and make sure it comes out clean. I like my crust extra-crispy, so I tend to keep it in longer.
This can be a breakfast, lunch or a dinner dish. Honestly, when I made it, I’m pretty sure my roommates and I ate it for all three. For multiple days. It’s simple and perfect and filling.
Two is better than one…