QUICHE - LYNN’S FOOLPROOF BASE RECIPE

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!

Prep Time: 15 minutes

Cook Time: 50 minutes

Servings 6 - 8

INGREDIENTS

• 1 deep dish pie crust                                        

• 4 eggs                                                               

• 1 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