Lynn’s Foolproof Quiche Base
Level: Easy Prep Time: 15 minutes Cook Time: 50 minutes Yield: 6 - 8 servings
This is a foolproof quiche base recipe that Lynn got from a friend many years ago… She needed to feed a crowd, she didn’t have a lot of money and she was looking for something easy. This recipe hit all the marks. there are only 3 required ingredients in this recipe… pie crust, eggs, & evaporated milk (she wanted to make sure folks didn’t make the same mistake she made by purchasing condensed mild). This recipe’s been adapted many times over; We love finding a complex quiche recipe and just using the “flavor” ingredients with this base. We did that with the Lobster (or Crab) quiche recipe you can also find here. ENJOY!
INGREDIENTS
1 deep dish pie crust
4 eggs
1 - 12oz can evaporated milk (optional)
1 cup (add more if you like) shredded cheddar or Monterey Jack cheese (optional)
2 cups meat e.g. crispy bacon, cooked sausage, crab, lobster (optional)
¼ cup chopped scallions or shallots (optional)
Season with salt & pepper (optional)
DIRECTIONS
Preheat oven to 350
Put ½ shredded cheese, 1/2 meat, 1/2 vegetable in bottom of unbaked pie shell
Repeat the step above for cheese, meat, veggies
Whisk together the eggs and evaporated milk, seasoning with salt and pepper to taste
Pour egg/milk mixture over the other ingredients in the pie shell
Carefully place pie shell in middle rack of oven with a cookie sheet on a rack below it to catch any drips
Bake for 50 minutes or until firm and golden brown
Let it cool somewhat before cutting or it will fall apart
OTHER INGREDIENT IDEAS:
2 (4 oz.) cans chopped green chilies
Classic quiche Lorraine has 1 10 oz box frozen spinach, thawed and drained
We just did an empty out the fridge quiche with broccoli (if you chop up small, no need to par cook) & we took a bunch of different shreddable cheese and added them with just a dash of salt and pepper… it was the favorite quiche @ brunch
Add other herbs as desired (dash of ground nutmeg is good with the lobster & crab)
NOTES:
I typically use Pillsbury Refrigerated Pie Dough, it fits nicely into deep dish pie plate
I’ve found that frozen “deep dish” pie shells are very deep, if making the full meat & cheese quiche, there will be a bit of egg mixture left over… the quiche is still delicious
MAKE AHEAD OPTION:
Cook to just shy of being totally cooked, I typically go about 45 minutes, I don’t want the center to be wet
Let cool on counter
Cover with foil and refrigerate overnight
Pre-heat oven to 375F and heat quiche for 15-20 minutes
RECIPE CREDIT - adopted from my friend Josh’s “how to feel a crowd on a budget” recipe
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