Quiche is the perfect choice for breakfast or brunch. You have crust, eggs, cheese, vegetables and/or meat. Everything you want or need is in a quiche. My Spinach Onion Mushroom Quiche covers all the bases.
As much as I love quiche, I admit to not always making good quiche. Some were too watery and others too rubbery. I realized the rubbery ones had too much cheese, not enough cream, or too many eggs. Some did not set properly because the ratios were off. I almost gave up, until I realized what I was doing wrong. This recipe corrects all those mistakes. The custard bakes up light and creamy and cheesy without getting rubbery.
When I make quiche, I use a pre-made, refrigerated Pillsbury crust. Don't be hatin.' Besides loving Pillsbury crusts, I find it so much easier, first thing in the morning to use a pre-made crust. I keep them in the freezer, and thaw one or two as needed overnight in the fridge. If I fail to plan ahead, I will pop one the microwave, right out of the freezer and use to defrost cycle for bout 15-20 seconds. No more. You just want to get it started thawing so that by the time you collect the ingredients for the filling, your crust will be easy to unroll.
This recipe is perfect for adaptation. If you follow the ratios, you can swap out the vegetables or add bacon or ham without messing it up. You can use a different cheese or your own homemeade pie crust. Just remember, if your vegetables contain a lot of water, you will want to squeeze it out or drain it well on paper towels. Extra water can make the custard too thin and your filling won't set up.
Recipe is on the way!
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