My girls love to help me make this recipe. My 5-yr-old can practically mix and pat out the crust all by herself (if she can do it so can you!) while my 2-yr-old happily stirs the egg mixture. We decided to make our quiche half ham and cheese and half goat cheese and tomato the other night, but there are many tasty things that you can add to this dish depending on your mood (and the contents of your fridge). Quiche is no longer just a breakfast dish with all of these options to consider: sautéed mushrooms, caramelized shallots or onions, broccoli, bacon, sausage, swiss cheese, spinach, asparagus, zucchini, sun dried tomatoes, fresh herbs…the possibilities are endless!
Whenever I serve quiche both of my girls always ask for seconds – which can make any mom’s day. It is good leftover the next day too, and you can also try to freeze it once it has been baked. In my opinion it is not quite as spectacular after it has been frozen, but it is still pretty tasty and incredibly convenient!
- 1.5 cups whole-wheat flour (I like King Arthur’s organic white whole-wheat flour)
- ½ cup melted butter
- ½ teaspoon salt
- 2 tablespoons milk,
- preferably whole
- 1.5 cups milk, preferably whole
- 4 farmers’ market or organic eggs, beaten
- S & P to taste
- Dash cayenne pepper (optional)
- In a 9-inch pie pan, combine all ingredients and mix with a fork.
- After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top (with your finger or a fork). Then mix and pour quiche filling right into the raw crust…..
- We mixed bits of ham and cheddar into one half and then diced tomatoes and goat cheese into the other half after pouring it into the crust – it required a steady hand to get the pie pan into the oven without mixing up the two halves!
- Whisk together all ingredients thoroughly and then pour into crust.
- Bake at 375 for 30 – 40 minutes or until filling is set.