A versatile quiche perfect for all occasions
- Carbohydrate 2.44778687640125 g
- Cholesterol 300.539375009977 mg
- Fat 16.9376631280677 g
- Fiber 0.0142999994754791 g
- Protein 14.3521275009696 g
- Saturated Fat 8.70021250191146 g
- Serving Size 1 1 Serving (122g)
- Sodium 235.314125013127 mg
- Sugar 2.43348687692577 g
- Trans Fat 1.60403562515705 g
- Calories 219 calories
Step-by-step
- Place pie shell on baking sheet lined with foil or parchment.
- Place shredded cheese, meat and veggie layered in pie shell.
- In blender mix eggs and milk.
- Pour egg mixture over fillings in pie shell and use a fork to distribute.
- If all the egg mixture will not fit in the pie shell dont worry, just put as much as you can and toss the rest.
- Bake in a 350 degree oven for 30 to 45 minutes until the pie is set in the middle and a knife inserted in the middle comes out clean and the center is not runny.
- Let sit for 10 to 15 minutes so the quiche can set.
- Slice and serve with a green salad and some crusty bread!
- You can make your own pie crust or you can use the roll out easy crust that is available in the refrigerator section of the grocery store.
- I used the frozen shells because that is what I had and it was convenient not to have to form the shell into a pie plate.
- Remember make the quiche yours!
- The only limit is your imagination.
- I hope you try this and I hope you enjoy it, so until next time, See Ya!
Adapting the Filling Ratios
Baking a successful custard requires balancing the liquid dairy with the solid components so the structure coagulates properly without becoming rubbery. When swapping out the ham or broccoli for alternative refrigerator leftovers, maintain the one-to-one proportion of solid mix-ins to the egg-and-dairy base. Excess moisture from vegetables must be thoroughly squeezed out before layering to prevent a soggy crust.
Evaluating Doneness Without a Probe
Remove the pie from the oven when the internal temperature reaches 165 degrees Fahrenheit or when the center feels stable rather than liquid when gently shaken. Inserting a paring knife halfway between the outer crust and the exact center provides an accurate gauge of doneness, as the blade should emerge clean and free of wet custard residue. Allowing the baked dish to rest undisturbed for fifteen minutes on a cooling rack lets the proteins finish setting.
Storage and Second-Day Reheating
Wrap cooled slices tightly in plastic wrap and store them in the refrigerator for up to four days for optimal food safety and texture retention. Reheating individual portions in a 350-degree Fahrenheit oven for ten minutes revives the crispness of the bottom pastry much better than a microwave. Freezing whole baked quiches works well if wrapped in heavy-duty foil, provided they are consumed within two months.
