How to Make Quiche Without a Recipe
Here’s a simple formula for creating your own amazing quiches–no recipe required! Mix and match with these four basic components of a tasty quiche.
Our 400-square foot apartment is getting smaller by the day. We’re moving. The kitchen isn’t completely broken down yet, but it’s only a matter of time before the rest of my dishes and cooking tools are boxed up. My cookbooks are packed, so I can’t try anything fancy. I’ve turned to extra-simple meals this week (like eating pizza out–that was pretty simple).
One of my favourite fall-back simple meals is the ever-versatile quiche. Like fried rice, quiche requires no recipe, just guidelines. There are four basic components in my quiches, and each component headlines endless variety. Here are the categories:
Now put them together:
1. Start your quiche with a pie crust, if desired. If you want a crustless quiche, simply add a couple tablespoons of flour to your filling mixture.
2. In a large bowl, combine your dairy base using any combination of the following: 3-5 eggs, plus 1/2 cup sour cream; 1- 2 cups milk, cream, or buttermilk.
3. Add protein, using any combination of the following, in 3/4 to 1 cup amounts: grated cheddar, Monterrey jack, Gruyere, or mozzarella cheese; ricotta cheese; cottage cheese; cooked chicken, shrimp, bacon, ham, or ground beef.
4. Add vegetables, using any combination of the following, in 1/2 to 1 cup amounts: frozen spinach (thawed), chopped green onions, chopped tomatoes, salsa, mushrooms, zucchini, broccoli, corn.
5. Mix in seasonings, using any combination of the following: 1/2 teaspoon salt, basil, oregano, paprika, etc; 2 cloves minced garlic; 1/8 teaspoon pepper; 2 Tablespoons grated Parmesan cheese.
6. Pour the filling into your pie shell and bake in the oven at 375 until set. Cooking time will depend on how liquid your base is and how many eggs you use. Let quiche rest for a few minutes before slicing.
Good heavens. I didn’t realize how easy quiche is. I’ll be making this very soon! Thanks, Elsie! 🙂
You’re welcome, Jaimie!