Quiche is one of those things I only make once or twice a year because it's only my eating buddy Ezra and I who enjoy it. There's something so comforting and satisfying about a pie crust holding a savory mixture of eggs, cheese, and meat--and an occasional vegetable.
Although it's not difficult to make, per se, it does require a lot of pots, pans, and dishes in order to make it really yummy--and I didn't even make my own pie crust this time. Although homemade crust is better, I can still fully enjoy a quiche fix using store-bought pre-fabbed crust.
You can really add any other ingredients to the basic recipe. After looking at several recipes online, it seems that 1/4 cup of milk for each egg is the ratio you want for the liquid. Some recipes call for milk, others for cream. I generally use some combo, but whole milk is great too.
So that's it. This quiche you see here is being served to my friend Kara along with some Orange Cinnamon Pull Apart Loaf for dessert. Mmm. I'm off to eat.
-adapted from Sally's Baking Addiction
- 1 unbaked pie crust
- 1 cup small broccoli florets
- 3/4 cup cubed cooked ham (about 1/4 inch cube)
- 1/2 tablespoon butter
- 3-4 tablespoons finely chopped onion
- 1 small garlic clove, finely chopped
- salt and pepper
- 4 large eggs, room temperature
- 1 cup whole milk, preferably room temperature
- 1 cup medium cheddar cheese, grated
- Preheat your oven to 400 degrees Fahrenheit. Either prepare a pie crust or use a store-bought pie crust, preferably with no sugar. Prick the crust all over with a fork, and blind bake it for 10-15 minutes at 400 degrees. Remove from oven and set aside to cool slightly while you prepare the filling. Turn oven down to 375 degrees.
- Place the broccoli in a microwave-safe container, add about 1 tablespoon water, cover and microwave on high for 1 1/2 to 2 minutes. Carefully remove from microwave and pour some ice cold water over the broccoli to stop the cooking. Remove broccoli to some paper towels to drain and wait.
- In a small saucepan over medium heat, melt the butter, and then add the onion. Cook until onion is soft, but not necessarily browned. Add the garlic and cook for another minute. Remove onion and garlic to a small dish to cool.
- In a medium bowl or large glass measuring cup (the 1 or 2 quart size), beat the eggs with the milk. Add the cooled onions/garlic and about 1/2 teaspoon of salt and pepper to taste.
- Layer the ham, cheese, and broccoli in the pie crust (I have the cheese in the middle layer, although I don't know that it matters). Pour the egg mixture evenly over the ingredients in the pie crust.
- Place unbaked quiche on a foil-lined baking sheet and bake at 375 for about 30-35 minutes, or until center no longer jiggles like a liquid when the pan is gently shaken.
- Remove quiche from oven and allow to cool about 20 minutes before serving.
- Refrigerate any leftovers.