Not too long ago I was making all this crust, using different recipes, different ingredients, a few of which can be found in the Pie Crust post. I wanted to improve my pie crust and making more seemed like the best way to do this. Practice makes perfect. Unfortunately, or fortunately, this mean I had a lot of pie crust that needed to be used. So anything that I could think of that used a pie crust, I made. I had never made a quiche, so quiche was next on my list of pie crust dishes to try. While I enjoy following recipes to the exact letter, sometimes it’s nice to ad lib and create something based on the bits and pieces from other recipes. This quiche recipe is exactly that, an amalgamation, modification and creation from other quiche recipes that I have read, been apart of or whatever others making.
A few things I noticed when researching quiche recipes, it’s an omelette in a pie crust. How you make this omelette determines the quiche. For example, if you have a spinach omelette , you have a spinach quiche. If you have a sausage omelette , you have a sausage quiche, and so forth. There are a couple of things about this omelette I noticed, there are eggs in it, of course, but also some milk and a bit of cheese, not a lot of cheese, just a bit to “hold it all together” and give it some flavour. As for flavour, the spices you choose to add in, also helps determine the character of the quiche, hot, spicy, herbed etc. While this particular recipe has a particular flavour and character based on the ingredients I chose, below are some other ingredients options that can be tried.
Vegetable Options
- kale
- spinach
- artichokes
- brussel sprouts, chopped
- peppers, red, yellow, orange, green
- mushrooms
- grated carrot
- beets
- onions
- green onions
- asparagus
- arugula
- broccolli
- cauliflower
- cabbage
- pees
- potatoes
- zucchini
- tomato
- cilantro
Meat Options
- sausage
- tuna
- salmon
- hot dog
- pulled pork
- chicken
- turkey
- ground beef
- shrimp
- lobster
- crab
Spice options
- ginger
- garlic
- basil
- rosemarry
- herbs de provence
- summer savory
- mint
- pepper
- salt
- cinnamon
- cloves
- gara masala
- turmeric
- oregano
- chili powder
- cayenne pepper
- paprika
Quiche
Notes
- The pie crust can be either bought or made ahead of time.
- The pie crust should be blind baked until light brown before pouring egg mixture in.
- A 9 inch pie plate can be used. If using a larger or smaller pie plate, adjust the amount of ingredients.
Ingredients
- Sausages, cooked
- 6 eggs, beaten
- 1/2 c milk
- mushrooms, chopped
- tomato, diced
- cheese, grated
- spinach, chopped
- garlic powder
- herbs
- clinatro, chopped
- 1 baked pie shell
Instructions
- Beat eggs.
- Add in about 1/2 c milk to the beaten eggs.
- Chop sausages, mushrooms, tomatoes, spinach and cilantro. Chop enough so that when all are added to beaten eggs, the total amount is about 4 cups.
- Add in some grated cheese, not too much.
- Add in garlic powder and herbs, to taste.
- Pour mixture into pie shell.
- Bake for 40-45 minutes at 375C or until set.
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