Ok some real talk. Anyone can scramble an egg. Poaching an egg, I’ll leave to the professionals. So what is a way to prepare an egg easily, but with an impressive twist? Quiche! Also a quiche is a fab vehicle to toss in any vegetables, meat, cheese, etc. that you may need to clean out of your fridge. Some of them even have fancy pants names like “Quiche Lorraine”. Below is my easy & yum quiche recipe.
Use a store bought 9 inch pie shell…no one has time to make that from scratch. Less groceries folks! Note a package usually has two pie sheets in it. See Apple Galette recipe on what to do with the other.
The other ingredients are
- 5 eggs
- 1.25 cups of half & half
- 1 teaspoon dried (or 1 tablespoon fresh) parsley
- Pinch of salt & pepper to taste
- 2 oz. shredded cheddar cheese and 2 oz. shredded mozzarella cheese (fontina works well too because it’s a cheese that gets very melty and gooey-those are the technical terms for what it’s known for).
Preheat oven to 425 degrees. In a large bowl, whisk together eggs and the half & half. Season with salt, pepper, and parsley. Then place the shredded cheese at the bottom of the (prebaked for 5 min and cooled) pie shell. Pour egg mixture over the cheese and bake for 15 min. Reduce heat to 350 degrees and leave in the oven for another 40 min. Allow to set for 10 min before serving. To check for done-ness (another technical term obviously) the crust should be golden and the knife you stick in the middle of the quiche should come out clean, not gooey or liquidy (it’s a baking trick that applies here as well).
Note: You can serve as a brunch item with a side of breakfast meat or berries or a frisee salad. So filling and comforting, yet chic.
Happy eating, XO.