An easy quiche that is great for breakfast, brunch, lunch or dinner. Add or subtrack veggies or meat for what you have in the fridge.
If using packaged pie crusts take them out of the fridge to warm for use. Pre-heat oven to 375F.
Fry 1 pound of bacon until crispy. Remove to paper-towel lined plate to drain. Then when cool, crumble it and set it aside.
To prep the veggies:
Rinse and break off ends of asparagus. Place on a cookie sheet drizzle with 2 teaspoons olive oil and sprinkle salt and pepper on top. Place in the oven. Set timer for 10 minutes.
Heat a saute pan and add remaining olive oil to pan. Rinse other veggies and chop into bite sized peices. Add mushrooms, garlic, bell pepper (and any other veggies you might have) to pan. Saute until tender.
After 10 minutes, check asparagus, turn and place back into oven to roast for another 10 minutes.
Prep Crust:
Place pie crust into 2 pie pans and crimp edges of crust. Pierce bottom of crusts several times with a fork and place into the oven for 10 minutes (along with the asparagus). This will prep the crust and help it not be soggy.
In the blog post I have linked to this recipe I have a recipe for pie/quiche crust that is really good and very simple.
Prep filling:
In a large bowl, crack and beat eggs, add sour cream and mix well. Add crumbled bacon and sauteed veggies. At this point take out asparagus, chop it and add to mix. Grate cheese(s) and add to mixture.
Take pie crusts from oven place them on a cookie sheet (this will help for removal of the quiche from the oven and also will catch any overflow that may occur during cooking). Pour filling into the 2 prepped crusts. Place quiches into the oven and set timer for 30 minutes.
Check after 30 minutes, if quiche filling still ‘jiggles’ or is runny when placing a toothpick in, then return to oven for another 10 minutes. Checking again for jiggle after timer goes off. Quiche is done when filling is golden brown and doesn’t jiggle or come out wet.
Enjoy
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I took your advice and went with what I had in the fridge! Used cheddar and swiss cheese, onion, bell pepper and some leftover roasted potatoes. The sour cream made the eggs very light and almost fluffy and didn’t really affect the tatste which surprised me. This was very easy and tasty and so many possibilites!
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3 Comments
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trebnave on 5.21.2010
Yum! I did change the original recipe a little bit because of dietary restrictions.
I didn’t use the pie crust, bacon (I know this would have made good even better), or mushrooms (didn’t have any). I used 1/2 sour cream and 1/2 cottage cheese and jack cheese. I used 3/4 of an onion and 3 cloves garlic.
Will make again. Thanks.
nessienoodle on 5.3.2010
Shari,
Let me know how it comes out! I would love a review. I did that many eggs since I was doing 2 and several of the recipes I found asked 4-6 eggs per quiche..
shari on 5.2.2010
Wow, it’s interesting that you’ve used sour cream and a lot of eggs instead of the usual half & half and just a few eggs. I will try this, thank you!