Quiche Time

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It’s been a long time since I posted a recipe! I hardly realized how little I’ve been cooking for you besides the occasional cookie here and there.

So here is one of my absolute favorite recipes. A no-fail completely customizable quiche recipe. I have made so many different variations: onion, ham, tomato; broccoli and bell peppers; with cheddar; with swiss.

The base recipe I discovered via one of my long time high school friends, the author of Tillary does Photography (not only are there great photos but she also analyzes the cinematography of whichever movie or TV show she happens to be watching at the time.) After the first magical baking of this quiche it was our go to for potlucks, picnics and family events. We even had plans to open up a quiche shop if we ended up bored of all our other options.

We have yet to open up a quiche shop, but to spread the joy and simplicity of this timeless egg dish, here is the base recipe to which you can add whichever ingredients you desire (other ideas: olives, chicken, salmon, zucchini.)

1 deep-dish, 9-inch pie crust (frozen is a-okay!)
1 cup of milk
3 eggs
1-2 tbsps margerine (melted)
1 tbsp flour (optional)
1 tsp salt
1/2 tsp pepper
1-2 cups of cheese (I used a mexican 4 cheese blend for this one)
1 pound of filling. For the quiche pictured above, I used:
1 medium tomato, cut in circular slices and seeded
1/2 yellow bell pepper, 1/2 orange bell pepper
1/2 cup chopped broccoli 
1. Brown pie crust for 10 minutes (do the poking holes in it thing) at 350
2. Chop vegetables and meat
3. Mix egg, milk, flour, butter, salt, and pepper in a mixing bowl. If using lots of veggies (like I did) add an extra tablespoon of flour and use 2/3 cup milk. This will help thicken the egg mixture so it won’t be runny from the excess liquid.
4. Layer some of the meats and veggies, the cheese, then half of the egg mixture, continue layering the meats, veggies, and cheeses until you reach the top of the crust. If using tomatoes put those on top for a decorative finish and a delicious roasted tomato flavour.
5. Pour the rest of the egg mixture over the filling into the pie crust
6. Bake at 350 degrees for 40 min. When fully baked a knife should come out clean.
7. Let rest and cool for 15-20 minutes before serving.
Sometimes, if you used a lot of veggies, the quiche will be runny when you cut out a slice. It is fully cooked and will set if you leave it in the fridge for a couple hours.
This is great fresh and as leftovers. Experiment and tell me what combos you make!

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