Quiche - mix and match

By

Roasted Peppers + Green Onions + Sausage + cheddar + parsley
Broccoli + Red Onion + Pepper Jack + Chives
Asparagus + Cherry Peppers + Onion + Bacon + Jarlsberg

View complete recipe

Ingredients

  • CRUST
  • store-bought or homemade
  • VEGETABLES (roughly chopped)
  • Asparagus, Broccoli, Kale, Jarred Roasted peppers (or cherry peppers), frozen Peas, Mushrooms (sliced and sauteed), POtatoes (shredded and sauteed), Cherry or Grape Tomatoes, Olives (sliced), Onions or Shallots, Green Onions
  • MEAT (Optional)
  • Bacon (cooked and crumbled), Sausage (cooked and crumbled), Ham or Salami (chopped), Corned Beef or Pastrami (chopped), Rotisserie chicken (shredded)
  • CHEESE
  • Swiss, Fontina, Manchego, Provolone, Monterey jack, Pepperjack, Cheddar, Mozzarella, Goat cheese, Feta, Parmesan

Preparation

Step 1

Preheat oven to 375 degrees. Lina a 9" pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5-10 minutes more. Let cool while you prepare the filling.

Vegetables - prepare 1/2 to 1 cup (choose up to 3) Transfer to a large bowl.

Meat - prepare up to 1/2 cup total (choose 1 or 2). Add to the bowl with the vegetables.

Cheese - shred or crumble 3/4 to 1 cup total (choose 1 or 2). Add to the bowl with the vegetable mixture and toss.

Make the Quiche -
3 eggs
1/2 tea. salt
1/4 tea. pepper
1 1/4 cups heavy cream, half-an-half or milk
Whisk all together in a large bowl.
Add:
1-2 Tbsp. chopped fresh herbs, or 1/2 tea. paprika or chile powder, or some grated lemon zest.

Spread the vegetable-meat-cheese mixture in the crust, then pour the egg mixture on top.

Reduce the oven temperature to 350 degrees and bake until the filling is set, 40-50 minutes.

Let cool at least 30 minutes before slicing.


View complete recipe