I love Quiche because you can take what ever vegetables, meat, or seafood you have in the fridge along with some eggs and milk and make a complete dinner.  Quiche is easy to make in large batches too, so make extra and freeze it.  You can buy pre-made pastry shells in the freezer section of you grocer (although they are not the best choice – but they are easy) or make your own crust (see below).

Basic Crust (single 9″ pie)

1/4 cup cold butter, cut into small pieces

1 cup flour (try barley, millet or oat flour instead of wheat)

up to 3 tbsp cold water, milk or buttermilk

Using either a pastry cutter, 2 knives or food processor, combing the butter and flour until it resembles cornmeal.  Add the salt.  Slowly add the liquid, 1 tbsp at a time and combine.  When the dough holds together, you have added enough liquid.

Roll out the dough and place in a 9 inch pie plate.

Basic Filling

1 cup shredded cheese (your favorite – cheddar, gruyere, swiss, mozzarella, goat, feta – depends on the other ingredients you are adding)

3 eggs

1 cup milk

Place the cheese in the bottom of the pie plate.  The natural fats in cheese will melt and help provide a “protective layer” over the pastry so it won’t be soggy.  Beat the eggs and milk together and pour over the the cheese and other ingredients (see ideas below)

Possible Filling Ideas

chopped, cooked bacon or ham

steamed broccoli, asparagus, cauliflower, peas, spinach or carrots (whatever you have on hand)

shrimp

crabmeat

smoked salmon and cream cheese

cooked chicken or turkey

sliced tomatoes

fresh herbs

marinated artichoke hearts

sauteed sliced mushrooms

sauteed mushrooms

sauteed peppers

chopped green onions

cooked pasta

The possibilities are endless.   Just place whatever ingredients you have over the layer of cheese and then pour the egg and milk mixture over that.  Place in a preheated oven at 375F and bake for 35-40 minutes.  You will know it’s done when the center no longer jiggles.  You can sprinkle paprika on top to garnish