This is a response to a reader request. It's a favorite recipe of ours, and though quiche can sometimes seem a little daunting, it's really easy to make ahead for later meals. I'm going to post a recipe in true Roseanne fashion--first the original, then how I adjusted it to make it work for us.
I start with this recipe for easy as pie crust. Because I'm making a savory dish instead of a sweet dessert, I do it more like this:
- 1 1/2 C. flour (use half whole wheat flour)
- 1 tsp. salt
- 2 tsp. sugar (but it can also be left out)
- 1/2 C. canola oil (or the oil of your choice)
- 2 T. milk
Mix them together right in the pie plate.
Press the crust into the pan. Bake the crust at 425* for 10 minutes, then set aside to fill.
Nobody show this to my Grandma. She's such a good baker, and I'm such a slacker. Yes, it looks terrible, but it sure does taste good when it's done.
Then for the filling for the quiche. You can use whatever recipe you want, but I found this one (mostly) in the freezer cooking book from 30 Day Gourmet. It may sound a little gross, but it uses readily available ingredients and can be made lower in fat. This is per quiche. I make 3-4 at a time and freeze some.
- 1/2 C. milk (we use skim milk)
- 1/2 C. mayo (I know, I know. We use light or the olive oil kind.)
- 2 eggs, slightly beaten
- 1 T. cornstarch (or flour, if you don't have it)
- Mix these all together.
Here's where you get creative. Add the following:
- Around 1 C. of the cheese of your choice.
- Around 1 C. of the meat of your choice.
- Around 1 C. of the veggies of your choice.
- You can adjust these so that they make about 3 cups total of solid ingredients. Just make sure your veggies are well drained if you use canned or frozen.
- If you use spinach, put in a pinch of nutmeg. Salt and pepper, or add the spices of your choice. I really think simpler is better in most cases.
This is mine, with asparagus, ham, and swiss cheese. I used frozen asparagus, but cooked it first. Because of the length of time the quiche bakes, I think you wouldn't need to fully cook items first. Bake at 350* for 40-50 minutes, or until a knife comes out clean. If we're eating it right away, I tend toward the 50 minute range.
If we're saving it for later, I undercook slightly. Allow the quiche to cool fully, then wrap well with aluminum foil to freeze.
Some other great combinations we've tried--cheeseburger quiche (the original recipe) uses browned ground beef, American cheese, bacon. Spinach and tomatoes, cheddar, and bacon are delicious. What's your favorite?