If you don’t want to fuss with a pie shell or you are on a keto diet, this is a great meal. And very versatile, add any ingredients you like.
Filling
8 large eggs
1 cup (240ml) milk (2%)
½ cup (120ml) heavy cream (35% mf)
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp Dijon mustard
This makes the basic quiche. After that, fill as you wish.
Here is an example:
1 tbsp (15ml) extra virgin olive oil
3 garlic cloves, peeled and minced
2 onions, peeled and cut into medium dice
½ cup cherry tomatoes or 1 large tomato halved and sliced
4 strips of bacon, fried crisp then diced
1 cup (4oz/100g) shredded cheese of your preference
Heat oven to 375F (190C)
Lightly grease a 9” pie pan or baking dish.
To make the basic quiche:
Mix all ingredients until well blended. Add to the pie pan or baking dish.
Example of a full quiche, you can add anything you like.
Add oil, garlic and onions to a skillet and cook over medium low heat until fully caramelized. You can cook them less if you prefer but I like taking my time and getting them really soft and brown. This adds the best flavor.
Once the onions are the way you like them, place them in the bottom of the pie pan or baking dish. Add the bacon to the bottom.
Make the quiche custard and add the cheese when mixing. Reserve some cheese for on top.
Pour custard over the onions and bacon then carefully top with the tomato and more cheese.
Place in the center rack of the oven and cook for around 40 – 45 minutes. The center should be slightly jiggly but not really loose. Insert a toothpick in the center and if it comes out without egg sticking to it, it should be done. Transfer to a cooling rack and let rest for 15 minutes before serving.
Can be served hot or at room temp.
