I wanted quiche.
The idea just hit me as I was walking through the grocery store.
Finished with a late afternoon appointment, I was trying to figure out what to fix for dinner. My husband had gone to DC for some work, and I wasn’t sure what time he’d be home.
I wanted to cook something that would still be good if he got in late.
As I checked out the frozen foods aisle, I spied some deep dish pie crust.
Aha! I could make a quiche!
I remembered the various leftovers I had in the refrigerator I could throw in. All I needed was the pie crust and some half and half.
If you don’t have time to buy or make pie crust, you could just turn it all into a frittata as well.
Both are awesome.
And yes, my husband is a real man, and, he likes quiche (for those of you who remember that phrase in the 80s “Real men don’t eat quiche”).
A few tips…
Try to use a deep dish pie crust. It holds more and can hopefully prevent messy overflow.
In the case of possible overflow, put the quiche on a baking sheet when placing in oven to cook.
I’ve included a basic recipe for quiche. Then you’re free to use whatever ingredients you desire. The list is endless. Quiches and frittatas are definitely great dishes when you want to get rid of leftovers.
I ended up making mine with diced ham, bacon, broccoli, mushrooms, and swiss cheese.
Have fun and ENJOY!
Ingredients:
1 (9 inch) deep dish frozen pie crust
4 eggs, slightly beaten
1 cup half and half
salt and pepper
Directions:
Preheat oven to 400 degrees F.
In medium bowl, pour eggs and half and half, mixing slightly with fork.
Put any meat in the bottom of pie shell, then vegetables, followed by cheese. Season with dash of salt and pepper, and any other spices you might like.
Pour liquid over fillings.
Place quiche on baking sheet and into oven. Bake for 15 minutes, then lower temp to 350 degrees. Cook for at least 35 more minutes or til center is done.
Let sit for 5-10 minutes before serving.
4-6 servings