{"id":1156,"date":"2015-08-04T22:47:40","date_gmt":"2015-08-04T22:47:40","guid":{"rendered":"http:\/\/betondinner.com\/?p=1156"},"modified":"2019-04-26T01:57:35","modified_gmt":"2019-04-26T01:57:35","slug":"easy-cheesy-quiche","status":"publish","type":"post","link":"https:\/\/betondinner.com\/easy-cheesy-quiche\/","title":{"rendered":"Easy Cheesy Quiche."},"content":{"rendered":"

\"easy<\/a><\/p>\n

Before our move, some dear friends had us over for dinner and served us this delicious quiche (and a kale salad with mandarin oranges<\/a> that I want.to.eat.right.now). Obviously I begged for the recipe, and I\u2019ve made it twice! It checks a lot of food love boxes for me: perfect any time of day, makes great leftovers, the recipe is flexible if you want to change up the ingredients, and it involves piles of cheese and pie crust. Check, check, check check check.<\/p>\n

\"cabot<\/a><\/p>\n

The recipe makes two quiches (you just missed a family discussion trying to determine if \u201cquiches\u201d is a word or if it\u2019s like deer and deer\u2026thanks, Wikipedia, for clearing that up), so\u00a0it\u2019s easy to make two different varieties. Our friends made a ham and cheese version and a spinach and mushroom version, and that’s what I did, too, because why mess with a good thing? (See also: laziness.) But I really think that it’s endlessly adaptable…chicken? Broccoli? Asparagus? Bacon? All of the above? I don’t see why not! Quiche and pizza<\/a>: the perfect ways to use up random leftovers.<\/em><\/p>\n

My fridge and freezer are still in that odd, just-moved-in, we-have-empty-shelves phase, though, so I didn’t have any useful leftovers. It still doesn’t take long to put this quiche together!<\/p>\n

\"prick<\/a><\/p>\n

I used a frozen pie crust, and it suggested pricking the crust with a fork so it doesn’t puff up during the quick\u00a0pre-baking\u00a0step.<\/p>\n

\"sauteed<\/a><\/p>\n

While the crust spent a couple of minutes in the oven, I saut\u00e9ed a chopped onion, then set it aside and used the same pan to cook the mushrooms for the veggie quiche. Once they were almost done, I added a few handfuls of baby spinach to the skillet. Spinach wilts really fast so even if it’s overflowing at first it only takes a minute to cook down.<\/p>\n

\"sauteeing<\/a>Oh, hey, backsplash, hey! I heart you.<\/em><\/p>\n

The filling is a simple mixture of eggs and evaporated milk, plus some salt and pepper. Then you layer them up! Onions and half of the cheese in both crusts, ham in one and veggies in the other, pour on the egg mixture, top with the rest of the cheese, and sprinkle on some nutmeg! I think the dash of nutmeg makes it authentic quiche.<\/p>\n

\"layering<\/p>\n

My crust got a little overdone, but I forgave myself because of the beauty of bubbly brown cheese. You can make a tent from tin foil to shield the crust if it’s getting too brown (unless you’re out of tin foil, and then you just have to live with it).<\/p>\n

\"a<\/a><\/p>\n

We had quiche for dinner with fruit and corn on the cob (mostly because it’s summer and I can’t not eat corn on the cob). The leftovers were such an exciting lunch the next day!<\/p>\nPrint<\/a>

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