Another non-recipe . . . other than a crust (and even that is optional), the only critical element is the custard. I love quiches with lots of vegetables, not only to make them a bit more healthful, but also more delicious! For this one I used green beans.
Ingredients:
- 1 pie crust
- 4 eggs
- 1 C. heavy cream, half-and-half, or milk (if using milk, 1 Tbsp. of melted butter is nice)
- 1/2 C. sautéed onions (or not)
- 1-1/2 C. cooked vegetables (or not, but recommended)
- 1/4 – 1/2 C. crispy bacon (or not)
- 1 C. grated or cubed cheese (or not)
- But you can’t omit all of them, or it’s just a custard pie!
- 1 tsp. salt (less if using salty cheese)
- 1/4 tsp. pepper or to taste
- The secret is in 1/4 tsp. nutmeg. The secret is always in the nutmeg!
I like to make the crust from scratch:
And blind-bake at 425 degrees for about 10 minutes.
Meanwhile, if using onions, sauté them over medium heat for a few minutes, until wilted:
Whisk the eggs and dairy together:
Then add the other ingredients and stir:
Pour it into the crust.
I got a little creative with the leftover crust dough, using these, which are meant to be used for vegetable slices in Japanese soups:
Bake at 375 for 40-50 minutes, or until a knife inserted into the center comes out clean. Cool for a few minutes before serving.
Yum!
-R