Quiche
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You can make egg-based pies either with a pastry shell, typically known as a quiche, or without a pastry shell, referred to as a custard. If you want to make a quiche with a pastry shell, make your favorite pie shell beforehand and semi-bake it at 425 degrees until the crust begins to brown and then put the combined filling into the crust for the final baking. You can add onions, mushrooms, bacon, ham, peppers, or whatever else sounds appealing to you. The below list will give you additional ideas and preparation techniques. If you're in a hurry, this recipe also works well in a microwave.
Cheese quiche
Ingredients6 egg at room temperature
2 cups of cheese, grated 2 cups of whole milk 1/2 salt, pepper You can include a dollop of creme fraiche or chevre if you like. |
Steps1. Pre-heat the oven to 325 degrees.
2. Beat the eggs, mix in the the remaining ingredients until well blended and pour into the pie pan and/or crust. 3. Bake for 30-40 minute or until almost firm. Remove and cool on a rack. |
How to use other vegetable ingredients in quiches
There are primarily three ways to prepare vegetables for inclusion in an egg-based pie.
For vegetables like onions, tomatoes, asparagus and peppers, saute them in either butter or olive oil.
For denser vegetables like cauliflower, broccoli, potatoes and artichoke, boil the vegetables for a couple of minute and chop them into small pieces.
For other leafy greens such as spinach, kale, collard greens, chard, watercress and other similar vegetables you can steam the vegetables until just past wilted. Then squeeze dry very well and coarsely chop.
For vegetables like onions, tomatoes, asparagus and peppers, saute them in either butter or olive oil.
For denser vegetables like cauliflower, broccoli, potatoes and artichoke, boil the vegetables for a couple of minute and chop them into small pieces.
For other leafy greens such as spinach, kale, collard greens, chard, watercress and other similar vegetables you can steam the vegetables until just past wilted. Then squeeze dry very well and coarsely chop.
