Let’s make quiche! On Cook with Brooke, I’m going to show you just how easy it is to bake a quiche, and everything you can include in the recipe!
For years, I have been baking quiches. Thing is, they’re so easy to make and you can include so many different ingredients in a quiche. I mean, seriously. Have you ever heard of a kitchen sink cookie? Well, same goes for a quiche. If there’s a veg that is close to expiring in your fridge, then by all means, add it to a quiche.
And we’re not limiting the ingredients to vegetables. How about sausage? Ham? Chicken? Bacon? Y’all, the possibilities are endless. Just keep to the core custard recipe and then whatever cheese and extra ingredients you have to add is totally up to you.
That’s the glory of baking a quiche. Let’s Cook with Brooke!!
Want to know what else is great about quiche? The make-ahead factor. You can prepare and bake a quiche, let it cool and then freeze it for up to three months. Put it in the oven straight from the freezer and a half hour later, your have breakfast, brunch or even dinner. Pair the quiche with a green salad and rock on with your bad self. You’ve got a well-balanced meal.
Quiches are one thing I love to prepare ahead of time, and have on hand in my freezer. Here’s the golden rule for the base of a quiche: four eggs and a cup of half & half. Everything else is up to you. Measuring doesn’t need to be spot on, but rather everything is measured in “ish.” A handful here, a pinch there. Looks good to me. Just the core base needs to be consistent; eggs and half & half.
I use the frozen deep dish pie shells that come two to a package. Works for me, and why complicate things. Easy peasy. I’ve tried a variety of cheese additions and my epic combination is equal parts fontina and gruyere cheeses.
Best. Cheese. Combo. Ever.
- pie weights or dried beans
- 1 cup half & half
- 4 eggs
- 1/2 cup fontina cheese shredded
- 1/2 cup gruyere cheese shredded
- 1 frozen pie shell deep dish
- Preheat oven to 375 degrees.
- Line a baking sheet with foil or parchment paper.
- Place frozen pie crust on lined baking sheet. Place a sheet of foil over pie crust and pour pie weights on top.
- Bake in the oven for 10 minutes. Pull out of oven and remove foil and pie weights. Using a fork, poke holes around the bottom of the crust to eliminate bubbles when baking, and place pie crusts back into oven for 7 minutes.
- Meanwhile, combine the eggs, half & half and cheeses. Add two cups of whatever additional ingredients you wish to add, such as diced ham, cooked sausage, diced fresh vegetables, or even frozen chopped spinach with all of the water completely drained. The world is your oyster, here. (In fact, a few oysters would be delicious in a quiche!)
- Place back in oven and bake for 35 minutes, or until quiche is firm to the touch.
- Remove from oven, cool for 5 minutes, then serve.
- If you're planning to freeze the quiche, let cool completely and wrap in foil. Place in freezer in a single layer. Once frozen, then you can stack the quiche(s).
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