Real Men Eat Quiche.

Ham, Cheddar, and Onion Quiche and Sun-Dried Tomato, Feta and Spinach Quiche.



 

I love preparing quiche for easy breakfasts and lunches.  I usually make two so that we can eat them throughout the week, whenever we choose.  It's great to pack a slice to take to work for lunch and we even eat them for dinner served with a simple salad.  Quiche is one of those recipes that you can really customize.  Use a basic custard recipe and add a couple cups of your favorite ingredients and you've got it made in the shade!  Leftovers always make the perfect ingredients for your quiche as well! 







 

When making quick quiches for the week I take a shortcut and use a store-bought pie crust.  My favorite is Pillsbury, but you can use any variety you choose.  When I've got the time and patience a homemade crust just makes it that much better!

The spinach, sun-dried tomato and feta was Jamie's new favorite and one that I had never made before.  I added a little bit of onion and garlic as well. 

 

I usually lean towards a classic ham and cheese.  Usually I add spinach to this one as well, but I decided to leave it out this time and add a little but of chopped parsley for some color. 

 



 

 

After you have all of your ingredients layered in your pie shell, it's time to add the egg mixture.  I usually use about 5 eggs, 1 cup of cream and/or whole milk (sometimes I cut that with a little bit of sour cream or softened cream cheese).  The recipe really is pretty foolproof! Be creative and add some of your favorite cheeses, meats and veggies.  You could even leave the crust out of it, and add the ingredients to a muffin pan to make individual mini frittatas. 

 

 Ham, Cheddar and Onion Quiche

1 prepared pie crust (store-bought or homemade)
1 cup chopped ham
1/2 onion, sliced
1/2 cup fresh parsley, chopped
1 cup grated sharp white cheddar cheese
1 garlic clove, chopped fine
5 eggs
1/2 cup heavy cream
1/2 cup whole milk
1 tbsp Dijon mustard
pinch of ground nutmeg
salt and pepper

Preheat oven to 350 degrees. 

If using a store-bought pie dough, allow it to come to room temperature, unroll it and place in into a glass pie dish or tart pan.  Crimp the edges with your fingers or a fork. 

Sprinkle the ham, onion, cheese, garlic and parsley into the dish.

In a large bowl whisk together the eggs, milk, cream, Dijon, nutmeg, salt and pepper.  Beat ingredients together well until it is nice and frothy.  Pour about 1/2 to 3/4 of the egg mixture into the pie shell, place onto a baking sheet and transfer to the middle rack of the oven and top it off with the remaining egg mixture (this is so it won't spill over!). 

Bake for 45 minutes to an hour.  The top of the quiche will be puffed and golden brown and the center should be set.  If the crust is getting too done and the egg mixture is not yet set, cover the edges with strips of foil. 

Cool on a rack and serve warm or room temperature

Spinach, Sun-Dried Tomato and Feta Quiche

1 pie crust (store-bought or homemade)
1 cup chopped spinach
1/4 onion, sliced
1/2 cup sun-dried tomatoes, chopped (I like the dehydrated ones because they don't add any extra oil to the recipe)
1/2 cup feta
1 clove garlic, chopped fine
5 eggs
1/2 cup heavy cream
1/2 cup whole milk
pinch of ground nutmeg
salt and pepper

Preheat oven to 350 degrees.

If using a store-bought pie dough, allow it to come to room temperature, unroll it and place in into a glass pie dish or tart pan. Crimp the edges with your fingers or a fork. 

Sprinkle the spinach, feta, tomatoes, and garlic into the dish.

In a large bowl whisk together the eggs, milk, cream, nutmeg, salt and pepper. Beat ingredients together well until it is nice and frothy. Pour about 1/2 to 3/4 of the egg mixture into the pie shell, place onto a baking sheet and transfer to the middle rack of the oven and top it off with the remaining egg mixture (again, so it won't spill over!). 

Bake for 45 minutes to an hour. The top of the quiche will be puffed and golden brown and the center should be set. If the crust is getting too done and the egg mixture is not yet set, cover the edges with strips of foil.

Cool on a rack and serve warm or room temperature. 

Enjoy!