Quiche

This recipe is really versatile because you can put any meats, cheeses, or veggies in it that you like. The one pictured below includes carrots, broccoli, ham, Parmesan and cheese blend. Enjoy!

This recipe is really very easy, but I think some people think of quiche as being difficult or finicky, so I included lots of pictures and tips under Marsha's Notes.

Quiche

Ingredients:

• 1 premade frozen pie crust
• 6 eggs
• 2/3 cup heavy whipping cream
• two pinches of salt
• dash of pepper
• dash of Everything But the Bagel seasoning
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped broccoli
• 1/4 cup diced ham
• generous handful of shredded cheese (approximately a cup)
• 1/4 cup of Parmesan cheese

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet (for easy clean up if your quiche overflows and easy transfer to the oven) with either tinfoil, silicone mat, parchment paper, etc.
2. Mix all of your ingredients together (I used a hand-mixer).
3. Place your empty pie crust in the center of your prepared baking sheet and pour all of the filling into the pie crust. Gently stir to evenly distribute your filling ingredients.
4. Bake for approximately 45 minutes, or until the top is golden and the quiche has just a slight jiggle in the center but the majority of the edge is completely set (nothing should really still look wet or slimy and a knife inserted near the center should come out mostly clean). If the crust or top is browning too much before the center is set, cover with a loose piece of foil (lightly sprayed with non-stick spray because it can stick to the top of the quiche) for the rest of the baking process (I covered mine approximately 10 minutes before the quiche was done cooking).
5. Let cool for 5 minutes or more before slicing. We enjoyed ours served with salsa or hot sauce.

Marsha's Notes:

I baked my quiche on convection for 45 minutes. The center should jiggle a tiny bit, but if it seems wet or sloshy, then it's not done yet. The quiche will set up SOME as it cools, but you want it 90-95% of the way there before removing it from the oven. Waiting for it to be COMPLETELY done in the oven could result in an overbaked final product.

I used a box of frozen finely chopped broccoli, which I microwaved from frozen for about 5 minutes just to get the broccoli apart so I could take the 1/4 cup I needed. The next day I made a second quiche using the second crust, which also used more of the broccoli, this time the broccoli came straight from the fridge. The rest I will use for something else. 

I also used pre-shredded matchstick carrots, which I then just ran a knife through to make the pieces shorter and finer, but I didn't chop them very much.

These are the pie crusts I bought for this recipe.

You could make this in an all-meat version with a couple handfuls of whatever breakfast meat you like. You could also do any veggies you would like in an omelet. I would just make sure that things are cut small enough to soften to your liking during the baking process.

Lastly, I know eggs can puff up when cooking, and when I poured my mixture into my crust, it filled it up to the top, so I baked the quiche on a lined baking tray just to catch any spills, but it actually didn't overflow at all. However, the crust still baked perfectly, so I think I will just keep putting it on a baking sheet for ease of moving the raw quiche to the oven and as a precaution.

Here is what it looks like with the eggs, veggies and seasonings (just so you can kind of see how much of each thing I used).

I have now added the ham and cheeses.

Finally the heavy cream.

After mixing with the hand-mixer, this is what it looks like poured out into the crust. I just made sure to try and gently stir it around to evenly distribute all of the filling ingredients once in the pie shell.

Here it is after 30 minutes, so it was time to cover with foil.

Covered and baked for another 10 minutes before removing from the oven.