Bonjour! You know, I have always loved quiche, which is french for, well, Egg Pie. But it sounds so much better in french! Actually, either way, it is delicious and easy to do. You don’t need to stress, even if you have company. It makes a great breakfast, or even lunch!
Yes, you could get all fancy, but there is no need to. I am not knocking the fancier versions, I assure you. But here is the quick and easy way I use:
*Two Premade Pie shells, deep dish will be 5-6 eggs each, or shallow pie shells 4-5.
*Milk, cream or half and half. Or any combination of the three. About two cups worth. But if you use Half and half, DON’T USE the reduced fat version. It is sweetened with corn syrup. Who knows why?
* Salt and Pepper to taste. I used about a half teaspoon of pink Himalayan Salt and ground black pepper.
*Whatever kind of cheese you have on hand. I started making it and realized I only had Cracked pepper and olive oil creamed cheese…but it worked, I promise!
*Your filling of choice. I used Ham cubes, but if I had any baby spinach or broccoli, I would have thrown one of those in, too. You could use multiple types of cheese, as well. Diced chicken, or sausage works great as well!
First, set your oven to 350 degrees, take out your pie shells and a fork, and gently poke holes around the sides and across the bottom. This vents it and helps keep it where it is supposed to be, not bubbling up somewhere inappropriate.
Next, crack your eggs into a bowl, whisk them around with the fork, then add the milk or cream, salt and pepper and stir it up.
You have a choice to make. If you are particularly repelled by soggy pie crust, then choose this: Put your pie crusts in the oven JUST long enough that they lose the shiny wet look. If you can take a chance on having a soggy crust on the bottom, then ignore this step. (I NEVER skip this step).
Now, put your fillings in your pie pan. Whether you are using ham and cheese, or spinach and cheese, or all three, put enough in each pan spread out so that every bite is going to have something yummy in it. I just took 1/2 spoonfuls of the cream cheese and put it around the pie bottom at regular intervals.
After that, take your egg mixture and pour it over your fillings until each pie is full. Depending on how many fillings you chose, you might have extra egg mixture left. You can butter a ramekin and make a crustless quiche with that if you want, or freeze it for another recipe. You can add a little more cheese to the top as sort of a garnish if you would like.
Finally, put your egg pies in the oven and wait impatiently until the eggs are set and the crust is a warm pie crust brown.
About 20-30 minutes, depending on whether you did the shallow pie crusts or the deep ones.
For breakfast, you could serve with a bowl of fruit, if you like. For lunch or dinner, I like a slice of it with a salad. Cold is perfectly fine. And if you want to get fancy, a glass of white wine with dinner will complete your table!
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For another easy meal that works for company and family alike, check out my Add a Little Wine Page. The biscuit recipe on it would go great with a hot quiche breakfast, too!
Using Almond Flour would make this completely Keto friendly if you are considering starting that lifestyle. I did it for awhile and lost a lot of weight, then got off track. Recently I went back to it, and have lost 10 inches off of my midsection in the last 6 weeks. If you need help getting started, this might be a good place to do that!
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