Two More Varieties of Quiche
Ingredients
Pastry for 9-inch pie (I use Pillsbury, but you could make your own if desired)
Custard for one quiche
3 eggs
1 1⁄2 cups milk (I use 1%)
1⁄2 teaspoon Worcestershire sauce
1⁄2 teaspoon salt, or to taste
1⁄4 teaspoon pepper, or to taste
Filling Variety #1
1 1⁄2 cups cheddar cheese, shredded
12 ounces center cut bacon, chopped, sautéed until just crisp, and drained
1 cup broccoli, cooked and chopped from fresh or frozen
1⁄2 cup green onions, thinly sliced
Filling Variety #2
8 ounces brie, sliced 1⁄4-inch thick
1 cup frozen peas, thawed
1 cup sliced deli ham, cut into small cubes
1⁄2 cup green onions, thinly sliced
Instructions
1. Preheat oven to 425*F.
2. Roll the pastry into an 11-inch circle. Line a 9-inch pie dish with the rolled dough. Weigh down the pastry using pie weights or dried beans to prevent the crust from rising or just poke it with a lot of holes and press it down after it pre-bakes. Bake 10 minutes. Remove from oven and remove weights.
3. Decrease oven temperature to 350*F.
4. In a large bowl, beat the eggs lightly. Add the milk, Worcestershire sauce, salt, and pepper; beat until combined.
5. Prepare filling variety of your choice, place filling into pie shell and toss gently. Pour in custard mixture.
6. Bake 50 to 60 minutes or until puffy and slightly browned on top. Let stand 10 minutes before slicing.
Cheddar, Bacon, Broccoli Quiche
Brie, Peas, Ham Quiche
Comments
I feel like posting more quiche recipes is a bit of a cheat, since they’re all just variations on a theme. I got the idea for the Brie, Peas, Ham Quiche from the movie Waitress. It’s one of the pies that Keri Russell’s character dreams up and names Bad Baby Pie. It’s one of our favorites.
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