I have one main recipe I've used over the years for Quiche - I just vary the fillings, bacon vs. sausage, etc. Quiche is pretty forgiving, I've found. I've been on the hunt for new and different flavor combinations for the filling and found a few I'll post below! But here is mine:
BACON MUSHROOM QUICHE
This Bacon Mushroom Quiche is pretty easy to make and can be customized with any of your favorite ingredients.
1 (9-inch) pie crust (homemade or store bought)
5 slices bacon - Who cooks only 5 slices of bacon, I ask you? Cook the whole package and throw it in. Turkey bacon works too!
½ cup onion, chopped
1 carton sliced mushroom (use canned instead if needed, just drain them)
1 garlic clove, minced
1 cup shredded cheddar cheese - Oh, ahem, as much as you like. Play with the flavors by mixing and matching. Freshly shredded Parmesan, Romano or Asiago can be added it along with other cheeses - maybe ½ cup of so since they are stronger and saltier in flavor.
6 large eggs
1 cup milk (any percentage works, or cream, or Half and Half or canned evaporated milk)
1 tsp dried parsley
¾ tsp ground mustard (optional, if you have it it works great)
2 tsp freeze dried chives (optional)
salt and pepper
DIRECTIONS
- Preheat oven to 375 degrees.
- Place pie dough into a tart pan or a pie plate and set aside.
- Fry bacon over medium heat until cooked. Remove the bacon and drain on a paper towel and then crumble into the bottom of the pie dough.
- Use the rendered fat to cook the mushrooms and chopped onion and garlic.
- Add salt and pepper to taste. Spread the mixture onto the bottom of the pie dough.
- Add the cheese right on top.
- In a separate bowl, mix the eggs and milk together with a whisk. Add in seasonings and stir.
- Pour egg mixture over the pie. Use a fork to move middle around to make sure liquid gets down into all the nooks and crannies.
- Bake for 45 minutes to an hour, or until the center is no longer runny. Use a pie crust shield or aluminum foil to prevent crust edges from overbrowning.
- Let stand for at least 5 minutes to set before serving.
NOTE: To make low carb use heavy cream and omit crust - just spritz pie pan with cooking spray instead.