I love quiche.
I don't know why or how it got a bad rap back in the day, because something rich in egg, meat, dairy and veggies should be celebrated!
And yet...
It's not.
It's actually kind of fallen out of fashion.
I'm a little sad, thinking of that. Wretched, even.
So for a "Mom's Night" get together last week, I made quiche.... Now most quiche is a hodge podge of whatever you have on hand, so do not be shy when you play in the Quiche Ball Park.
You're in the batter's box, swinging for the fences, each and every time.
Start with a pie crust. My recipe is HERE....
Roll out that big bad boy and set it into a pie dish.
Here's what you need for filling:
2 chicken breasts, cooked and diced
2/3 cup cheddar cheese diced
2/3 cup swiss cheese, diced or in thin strips
1 cup more or less steamed broccoli
Mix those together. Put into crimped pie shell:
Note: This is a super huge pie pan for a pie-and-a-half. It's pumpkin shaped so it's actually oval and takes a lot of filling. For a smaller quiche, just halve the ingredients...
Egg filling:
6 large eggs whisked
Add in 2 cups milk
Salt and pepper to taste
Fresh onion or dried onion may be added
The beauty is that if you want mushrooms, you can add them into the veggie/meat mix above. Or if you want other delights, toss them in. Multiple cheeses can be used, but this combo was wonderful.
Whisk eggs and milk until thoroughly mixed. Pour over veggies. Bake at 425 for fifteen minutes, then turn oven down to 350 degrees until center is set and top is just starting to turn golden...
Serve hot. This is a meal on the plate, and it's actually great warmed up the next day... which means EASY FOOD FOR TWO DAYS.
Oh my stars, I am totally all over that, LOL!
