Breakfast. Brunch. Lunch. Dinner. Meatless. Meat-lover. Drop-in guests. Comfort food. Picnic fare. Potluck. It is ridiculously easy to make quiche (and cheap!) When you serve it, people say, “I love quiche! Why don’t I make it more often?” Just happened to me yesterday, fed two friends lunch, and they literally did not stop raving. This one is spinach, mushroom, feta and mozzarella quiche.
Making quiche is a recipe you MUST master. And you can do it from memory, here’s how: Read these instructions and visualize the process. Once you “see” it in your mind, it’s easy to remember.
How to Make a Ridiculously Easy, Best Quiche Recipe Ever
- Start with a frozen pie shell. Sure, homemade is fine. My friend Cathi advised me to always buy the Marie Calendar brand; works for me.
- Preheat the oven to 350 degrees F.
- Remove shell from the freezer and thaw 15 minutes on a cookie sheet.
- Poke the bottom of the crust a few times with a fork and bake for just 5 minutes. Remove from the oven; leave on the cookie sheet.
- Meanwhile, prepare 2 cups of filling — whatever combo of veggies and meat you want. Really good use of leftovers.
- Shred 2 cups of cheese. Practically any cheese works. I used feta and mozzarella on this one.
- In a medium bowl, whisk together 1 cup milk + 3 eggs + 1 tablespoon flour + pinch salt. Sure, you can use whole, skim milk or even a portion can be heavy cream.
- Into the pie shell, layer half the veggies, half the cheese, then remaining veggies and remaining cheese. Don’t pack it down.
- Slowly drizzle the egg mixture into the middle of the ingredients and let it spread until full to the edge of the pie shell. You might have a little left over.
- Bake on the cookie sheet 45 to 50 minutes, or until golden brown.
- Remove from oven and let sit at least 15 minutes before serving.
- Serve hot, warm or even cold. Serve today, tomorrow, or you can freeze it. Reheats beautifully. I’m telling you, quiche rocks.