Looking for an easy dinner after a long day? Quiche is always a hit. The French would serve this for lunch with a salad on the side, Americans eat eggs at breakfast, but we eat quiche for dinner. I serve quiche with fresh fruit, and maybe biscuits on the side. One quiche easily serves 5 of us with no leftovers. Sometimes I make two quiche, because they reheat well and are great for lunch the next day. Either way, quiche is easy and always wins approval from my hungry crowd.
We like our quiche with ham, cheese, spinach, onions and tomatoes. You can substitute just about any fillings you like instead. Your favorite omelet fillings would be a good place to start, since quiche is pretty much just a baked omelet in a pie crust. But if you’ve ever tried to cook 5 omelets for dinner, you’ll immediately appreciate the ease and simplicity of a baked quiche.
Quiche
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup shredded cheese
- 1 cup chopped fresh spinach
- 2 diced Roma tomatoes
- 4 ounces diced ham
- 1/2 cup chopped green onion optional
- 1 refrigerated pie crust
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Let the pie crust come up to room temperature, then unroll it and press it into a 9 inch pie pan, pinching up the edges to form a decorative rim.
- In the bottom of the prepared crust, place the spinach, tomatoes, ham and onions. Top with shredded cheese.
- Mix the eggs and milk in a medium sized bowl, and add salt and pepper to taste.
- Pour the egg mixture into the pie crust over the top of the quiche fillings.
- Bake for 45-60 minutes, or until the center is cooked and a knife inserted into the quiche comes out clean.
Leave a Reply
Your email is safe with us.