Quiche is truly a rich indulgence that I must have from time to time. I’ve never had a Quiche at a restaurant that was phenomenal. However, if you make one at home with just a little TLC you will have an experience….an experience that makes you feel as if you are on a beautiful trip away from it all. You have to eat it slow & experience the awesome flavors & texture. And please, never reduce the fat from this recipe! When you reduce fat, you inadvertantly add more water to the recipe. This causes an eggy broken texture. Don’t feel guilty. Just make it on occasion & experience one of the best foods in the world. In my opinion 🙂
- One pastry crust (bake first)
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup milk (preferably whole or evaporated)
- 1/2 cup cheddar cheese
- 1/2 cup mozzarella cheese
- 1/2 cup feta cheese
- 1/2 tsp salt
- Add garlic, basil. italian seasoning, pepper, salt or other seasonings to taste to vegetables or other ingredients you add to the Quiche.
Additions – spinach, mushrooms, onions, zucchini, jalapenos, fresh or dried herbs, spices, ham, bacon, seafood
Bake for 30 minutes at 300°F.
- Bake pie crust. Make sure to prick the crust to keep the crust from getting puffy. Also, make sure to add pastry weights or a homemade substitute to keep the crust in place as it bakes.
- Prepare vegetables & any dry ingredients you wish to add & season with salt, garlic, basil, Italian seasoning, pepper or seasoning of choice. Mix well. Then add to cooled pie crust.
- Layer cheese onto other ingredients.
- In a small bowl whisk together eggs, cream, milk & 1/2 tsp salt.
- Pour cream mixture over ingredients.
- When done quiche will be slightly giggly in the middle.
- At this point, turn oven off, open the oven door and let it cool to room temperature. Do not cut it & refrigerate over night. This will set the quiche and be deliciously ready to eat the next day.