Master Quiche Recipe
Master Quiche
For the quick nibble
If I have guests coming for the weekend, I love making a quiche to just have sitting around in case anyone needs a quick nibble. The slices can be served hot, at room temperature, or cold - and that makes it so easy. Also, I tend to make a crustless quiche, but you can easily just pour your ingredients into a prepared crust if you prefer. My only pointer: be careful about adding too much liquid with your extra ingredients.
Ingredients
Master filling recipe:
8 eggs
1 cup milk
1 cup crème fraîche or sour cream
salt | to taste
pepper | freshly ground, to taste
Add the extras:
vegetables | chopped - spinach, onions, broccolini…
umami | chopped - mushrooms, bacon, pancetta…
fresh herbs | chopped - thyme, basil, tarragon…
1 cup cheese | cubed - gruyère, cheddar, feta…
Instructions
Step One
Preheat the oven to 375 degrees. While you are waiting for the oven to get to temperature, in a large mixing bowl, mix together the eggs, milk, and crème fraîche. Season with salt and pepper.
Step Two
Add your extras to the egg mixture. Mix in whatever you are using for vegetables, umami, and cheese.
Step Three
Pour the egg mixture into the prepared pan. Place in the oven and bake for 10 minutes.
Step Four
Without opening the oven, reduce the oven temperature to 325 degrees and bake until the filling is just set - around 30 minutes longer.
Step Five
When the center of the quiche is slightly firm but still kind of jiggly pull from the oven. Let cool on a rack for 20 minutes. Serve. Enjoy.