With this from-scratch recipe, there’s no reason not to be making quiche on the regular. Only about an hour of your time and you’ve got the most versatile savory custard in the business. I’ve included a basic quiche filling recipe that, interestingly, calls for mayonnaise. And as for what you should add in to spice up your quiche, I would recommend looking up one that favors your tastes (epicurious is a good place to start) or just working with with any produce or breakfast meats that you’re looking to use up in your refrigerator.
Basic Quiche Filling
- 4 eggs, beaten
- 1 cup half and half
- 1/2 cup mayonnaise (I know its gross to some, but the oil in mayonnaise helps create a light, fluffy texture to the eggs)
- 2 Tbs flour
- 1 recipe Fool Proof Savory Pie Crust
1. Preheat oven to 350 degrees. Whisk eggs, half and half, mayonnaise and flour. Salt and pepper according to taste.
2. Sautee any vegetables for the filling in a saucepan with oil and cook any meat that you wish to add fully before filling the bottom of the quiche crust. I used vegetarian sausage, green and red bell pepper and onion.
And then I topped it with some cubed swiss cheese.
3. Pour filling into quiche crust. Bake for 40 minutes to an hour or until the center is no longer liquid. Let quiche cool for at least 10 minutes before serving.
Now, relax & enjoy!
So quick, so delicious.