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!

Quiche

Ingredients:

• 1 premade frozen pie crust (I used Marie Callendar's brand, comes in a 2 pk)
• 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
• 1/4 cup of Parmesan cheese

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with a piece of tin foil (for easy clean up if your quiche overflows).
2. Mix all of your ingredients together and then pour into pie crust.
3. Place pie crust on the center of your lined baking sheet and place into your hot oven.
4. Bake for 30-45 minutes, or until the top is golden and the quiche has just a slight jiggle in the center, but most 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 for the rest of the baking process.
5. Let cool for 5 minutes or more before slicing.

Marsha's Notes:

I baked my quiche for at least 40 minutes before things seemed mostly done, but the center was still just wet enough that I turned the oven off, but put the quiche back in for another 5 minutes or so before removing it completely from the oven. The center should jiggle just a bit, but if it seems wet or sloshy, then it's not done yet. The quiche will set up SOME as it cools, so you don't want the center to be completely solid or it's probably overbaked.

I used a box of frozen finely chopped broccoli, which I microwaved for about 5 minutes just to get the broccoli apart so I could taken the 1/4 cup I needed. 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 making the raw quiche to the oven and as a precaution.