Quiche

Quiche

A french dish known as a tart with a savory, fluffy crust, eaten mostly for breakfast or brunch. This delicious dish comes from the 14th century. It is a one dish meal with vitamins, minerals, protein, and calcium, due to the eggs, cream, meats and vegetables. Originally this dish was known as a tart made in the medieval times in Europe and soon became popular in Germany. The Germans named this dish “kuchen” meaning cake, later the French adapted the name we all know as quiche.

There are many variations of this dish and the combinations are endless.

Needed

2 pie shells (Frozen store ones work perfectly. Although you can definitely make your own.) 1 Dozen eggs

Heavy cream

Salt/Pepper

You can also add in whatever spices you desire. Basil is one of my go to’s.

Cheese... the most common ones

Feta... crumbled

Cheddar ... any kind, shredded. For some zip you can use a jalapeno pepper jack cheese Goat cheese.. cut up

Meats ... the list is long but my favourites are Bacon... cooked and diced

Pancetta... diced and seared

Ham.. cut up

Turkey... diced up

You can use a different variety of deli meats cut/diced up

Veggies

Spinach

Onion... diced small

Mushrooms... Remove stems and chop up Tomato... thinly sliced

Now remember you can add pretty much anything to this dish and make it ‘yours’ My favourite combos consist of;

Bacon/spinach/onion feta

Ham/tomato/cheddar

Turkey/spinach/goat cheese

It really doesn't matter what combinations you use as it is your preference and what you and your family like.

I start with 2 frozen pie shells defrosted, you can make your own shells just be sure to bake the empty shell a bit before you build your masterpiece.

Take a dozen eggs and crack them into a large bowl. I add about a half cup of heavy cream, salt/pepper and whisk together. Each pie shell can be the same or make 2 different kinds depending on your critics and what they like. Set aside your egg mixture. Place both pie shells onto a large cookie sheet. This is to insure that if any overflow happens it ends up on the pan and not the bottom of your oven.

Ok so let's say we make one quiche with feta, tomato and crispy bacon with some basil added on top. Line the bottom of one shell with your sliced tomato, then add your crumbled bacon and feta. You do not have to fill the pie shell, just a good layer. Next pour your egg mixture over top to the top of the shell. Making sure not to overfill the shell. Top with a few leaves of fresh basil.

In your next pie shell let’s do ham, mushroom, onion, spinach and cheddar (let’s use a monterey jack cheddar.) Do the same steps with a nice layer of these ingredients into the pie shell, adding your shredded cheese on top of this. Again pour your egg mixture over top to the edge of the shell, but careful not to overfill it. Take your pan and put it into a preheated oven at 375 and bake for 40-45 mins or until the tops are golden brown. You will notice as it bakes it will have a dome shape. This is normal as the eggs cook, they become fluffy.

Once done, take out of the oven and let cool for at least 10 mins. You will notice the eggs will “deflate” and will level out. Quiche can be served warm or cool, and is amazing the next day as a snack or as a meal. That is if you have any left. I rarely do because my family loves it. My kids will even pack it in their school lunches or dig it out the next morning for a quick breakfast.

Enjoy,

Amanda

Sylvan Lake Alberta