Melinda Lee's Master Quiche Recipe
Here is a recipe that will serve to make any kind of quiche you like. The clever thing about it is that one simply uses a two-cup measuring cup, puts in the eggs and then adds cream until the desired level is reached.Below the recipe are a few suggested fillings- these are strewn over the bottom of the crust before filling is poured in. Certainly any other fillings of your choice may be substituted.
- FOR ONE 8 OR 9 INCH QUICHE
- 3 large eggs
- 1/4 teaspoon, salt
- pinch or two of pepper
- heavy/whipping cream as needed ( about 1/2 cup)
- One 8-or9-inche Baked Pie Crust Shell
Preheat the oven to 375 degrees.
In a 2 cup measuring cup, place the eggs and seasonings. Add enough cream to fill the measuring cup to the 1-1/4 cup level ( you'll need about 1/2 cup of cream). Blend together the cream and eggs mixture using a fork or whisk- just to incorporate thoroughly.
Sprinkle the filling of your choice over the bottom of one 8-inch or 9-inch baked pie shell. Pour in the custard mixture ( the liquid should come up to about 1/4 -inch from the rim of the pie crust shell). Bake the quiche at 375 degrees for about 35 minutes or until the thin blade of a knife, inserted near the middle of the quiche (about an inch or so out) comes out clean.
Cook's Note: The center should still be a little bit "jiggly" - the custard will complete cooking as it stands after baking.
5-6 slices crisp, cooked bacon crumbled
3 ounces coarsely grated cheese
Optional ( for cheese or any other filling) -sprinkle a little cheese over the top of the quiche and dot with butter before baking
1/4 cup, smoked salmon- chopped; add dill or parsley
1/2 cu to 3/4 cup, cooked broccoli or other vegetable of your choice, optional- add 1/4 cup grated cheese to vegetable
1/2 to 3/4 cup, diced sauteed ( or caramelized) onion
1/2 cup or as desired, leftover shredded meat or poultry diced, sautéed jalapeño or other chile (to taste)
fresh snipped herbs of your choice