Flexible Quiche

Makes 8 servings

This is the only quiche recipe you’ll ever need. You can change up the ingredients. It makes a great breakfast, brunch, lunch, or dinner!

ingredients

1 refrigerator pie crust
Filling layers:
spinach, chopped (don’t have to use, but it makes a good base layer)
meat(s), chopped (I’ve used chicken--even canned, ham, or chopped, cooked bacon)
Other vegetables, thinly sliced or chopped (asparagus, artichokes, bell peppers, onion, mushrooms--use as many or as few as you would like)
fresh or dried herbs (rosemary, basil, tarragon, thyme--pick one or two that you like)
2-3 cups Swiss cheese
Egg Filling:
7-8 large eggs, whisked
3 cups blend of heavy cream and milk or half and half (don’t use all skim milk, but otherwise you can use what you have--I often use 1 cup cream and the rest milk or all half and half)
salt and pepper to taste

1
1. Preheat oven to 350.
2
2. Roll out the pie crust and place into quiche pan. (I usually take a rolling pin and roll out a little thinner so it goes up the sides of the quiche pan about 2/3rds of the way.)
3
3. Layer the ingredients on the crust ending with the cheese.
4
4. Blend the eggs, cream/milk, and salt and pepper whisking well.
5
5. Pour the egg mixture slowly over the quiche layers. The mixture should fill up the layers but not overflow.
6
6. Bake in a 350 oven for approximately 45 minutes or until eggs are set and top is browned.