Quiche is one of those recipes that seem so complicated and cumbersome, but really it is not. A great way to simplify the process is to buy frozen pie crusts (which I admit I do!) Also, if you make one quiche, you might as well make a few extra and freeze them. Go ahead and cook them all and freeze the others once they cool. Freeze it whole or in single servings. It makes for any easy meal somewhere down the road when you just don’t feel like cooking. Quiche makes a great lunch, or even breakfast for the rest of the week.
Quiche is endlessly variable, and can you change the veggies and herbs each time. Add a spicy sausage or keep it vegetarian. All you need to remember is the egg/milk/flour filling and the rest is up to you. This recipe will fill 2 standard, shallow frozen pie crusts.
2 Pie crusts
1 ½ cups milk
2 TBLS flour
1 medium onion or 1 bunch green onions-chopped
2 cloves garlic-chopped
Other suggestions: zucchini, bell peppers, garlic scapes, broccoli, cauliflower, kohlrabi, spinach, chard, tomato rings placed on top.
Basil, thyme, oregano (use any or all, fresh or dried)
Salt and pepper
1 ½ cups of swiss or cheddar.
Optional: sprinkle feta over the top in addition to the other cheese.
-Poke holes in bottom of crusts and bake empty for 15 minutes.
-Sauté the onion and garlic in olive oil, until translucent.
-Add the chopped veggies and sauté until barely tender.
-Divide the vegetables between the two pie crusts.
-Blend the mild, egg, and flour in a blender of food processor and pour over the veggies in the pies crusts.
-Sprinkle the cheeses over the top and bake at 350 for about 40 minutes or until the top is a little golden and the filling is set.