Maggie Monday: Easy Peasy Quiche

Maggie will often send me several posts at once. It takes a few steps to go from email to posting here and generally there are no issues. Once after working through a number of posts (mostly my own), I had two stray pictures with no post. I knew they had to come from Maggie but could not find the post anywhere. Luckily, I found the text. I had deleted the email before retrieving it. Good thing I found it because I love the idea of a quiche bar. Check out Maggie’s “recovered” post below…

A friend called me a few days before a bridal brunch she was throwing for a friend and asked if I’d bring Quiche. Of course I immediately said yes. Then I realized… I had never made a quiche! Whah? I know! I am not really sure why I’ve never made one. I really like it. But, just never was inspired to make one I guess. She wanted me to bring three, and at least one had to be vegetarian. I got this.

I started trolling for recipes, and was thrilled that quiche is very easy to make. I had tomatoes, asparagus and onions from the farmers market, so that was a good start. Once I read several versions and reviews, I decided I could make the “custard” separately, then just pour it over the different fillings in each pastry.

Those of you who’ve read my previous postings will know I went straight for the refrigerated pie crusts. Can’t beat them. And another fun twist- a friend had shared Turkey eggs with me, so I was determined to use them. They are massive big and gorgeous! And they made very lovely quiches!

Feel free to get creative with the fillings. Any type of cheese, veggies, and meats will work. Whatever floats your boat.

The BLT quiche was the first to go, but everyone seemed to enjoy both.  We had a lovely bridal spread, and now I know how to make a pretty decent quiche!

Easy Peasy Quiche

What you need:

Custard: (per quiche)

5 eggs

2  ½ cups heavy cream

1T flour

Salt and pepper to taste

1 pie pastry per quiche

Filling options:

BLT Quiche

2 medium tomatoes, diced

8 slices bacon, chopped and cooked crisp

10 oz box frozen spinach, thawed, water pressed out

1 cup shredded cheddar cheese

Veggie Quiche

1 cup sliced fresh mushrooms

½ medium onion, diced

6-8 stalks asparagus, diced

10 oz box frozen spinach, thawed, water pressed out

1 medium tomato, diced

1 cup shredded swiss cheese

Sautee the mushrooms, onions and asparagus in a little butter until softened. Drain off liquid and place in pastry. Add spinach and tomatoes.

What you do:

Mix all custard ingredients together, set aside. Place pastry in pie pan,  crimp edges with fingers, and bake at 350 for about 10 minutes, until it is cooked but not browned. Remove from oven. Place filling options of your choice in the pastry. Pour custard over the filling, but do not allow it to go over the crimped edge of the pie pastry. Bake for about an hour- until a knife inserted in the center comes out clean, and it is set and no longer jiggly. It should be golden brown and smell amazing!