Hey mamas, here’s a little secret about me, I don’t like measuring ingredients when I cook. I’m a kitchen rebel, I like to break the rules and use what I have on hand or change things around to suit my tastes.
That being said, you always have to measure when baking or else you’ll wind up with a bubbling pan of chocolate flour. But, the best baked recipes are the ones that are so basic that you can customize them any way you like and without exact measurements, because I don’t like those. Quiche used to be a dish that I only ate in miniature form at cocktail parties. But then my friend Taja changed my life.
We were having brunch, as women are oft to do and she busted out this amazing quiche that I literally ate every day that week. It’s the perfect standby for breakfasts and lunches when you find your hands a bit full with other stuff *cough* baby *cough*, or just to impress your hubs with your amazingly French culinary skills.
Her recipe was adapted from Epicurious and mine is adapted from hers. Peep the recipe below and let me know if you give it a try!
Easy 4*cheese Quiche
First, the basic recipe for the quiche part of it all. Once you master this, you can fill your beautiful egg pie with just about anything.
-start with a store bought pie crust. Lay it out in your pie pan and preheat your oven to 375.
On top of the crust, layer some cheese (I used a Swiss and Gruyere blend from Trader Joe’s). Enough to cover it.
– 5 eggs
– 1/2 cup milk (I used unsweetened almond and it turned out like a dream)
-1 cup heavy cream
– 3 tbsp. Flour
– mix all of this together and season with salt & pepper to taste. Also add a dash of onion powder, a dash of garlic powder, and a dash of chili powder.
You can also use creole seasoning, but I didn’t have that, so I improvised.
Now, for the filling. Like I said, use anything you hand, it’ll be delicious, but here’s what I had:
– handful of broccoli florets
-1/2 cup of crimini mushrooms
-1 1/2 handfuls of spinach
– 1/2 cup chopped red onion
-3 cloves of garlic
-1/2 – 1 cup of additional cheese (I used cheddar jack, making this a 4 cheese masterpiece)
Sauté all of this (except the cheese) with 1 1/2 tbsp. of butter, salt, and pepper. Just long enough to coat all the veggies, not cook them all the way down.
Now spoon your veggie mixture on top of the cheese already in the crust.
Now top the veggies with the other cheese, I only used about 1/3 of a cup, but original recipe calls for 2 cups so get crazy with it if you’d like.
Finally, carefully pour your egg mixture into your crust.
Place in the oven and bake for 45 minutes.
Get ready to have your mind blown and impress all of your girlfriends at brunch!