The Miracle of Quiche

If you haven't discovered the amazing world of quiche yet, then let me introduce you! I like to think of quiche as the French equivalent of a casserole in that you can honestly throw anything you want in it (within reason) and it's super easy! All you need is a pie crust, eggs, milk, and then some ad-libbed ingredients that you have on hand. If you want it to be wonderful, though, I would recommend starting with a base of sautéed onions, a stronger cheese, and then one other ingredient to match your cheese. For example, the picture shows a variation on the classic quiche Lorraine--ham and Swiss (or Gruyère)--as well as a tomato, basil, feta combo. As I consider the latter my own personal chef d'œuvre, here's the recipe:

3 eggs (5 or 6 if you're using a quiche pan)
2/3 cup of milk or half and half ( about 1 1/4 if using 5-6 eggs)
1/2 medium onion
feta cheese
1 diced tomato
fresh basil leaves
pepper
pie crust


You can either buy a pre-made pie crust or make your own--here's the recipe I use if you'd like to make one yourself: Butter Flaky Pie Crust. First, pre-heat the oven to 350 degrees and get your pie crust ready. After sautéing the onions until they are translucent, put the onions, diced tomato, enough feta to lightly cover the tomatoes, and the fresh basil leaves onto the pie crust in that order. I usually tear the leaves into smaller pieces and use a small handful. Next, beat together the eggs and milk (or half and half) with an electric mixer. If you do it by hand, it won't be as fluffy when it's done! Add a dash of pepper to the egg/milk mixture and pour the whole thing over the other ingredients. Put it in the oven for about 25-30 minutes until the eggs are cooked through and the crust is golden brown.


Some other good combos that I've discovered are chicken/spinach/Swiss, chicken/Gorgonzola, and Gruyère/asparagus.