Quick Quiche is Cool Summer Meal
Make This Easy Recipe for a Classic Quiche for Hot Weather Dining
Jul 2, 2008
It’s hot and sticky and the last thing you want to do is stand in the kitchen making dinner. When it’s even too hot to light the grill, you need quiche relief.
Quiche originated in the French province of Lorraine and is essentially a baked egg and cream pie. However, the beauty of quiche is its versatility. For breakfast, it’s like an egg and bacon casserole in a crust. For lunch or dinner, it goes great with steamed veggies, a tossed salad or fresh fruit. The French, of course, serve quiche with pommes frites (French fries).
There’s no right or wrong for what to include in a quiche. The classic quiche Lorraine is eggs, bacon and cream, but ingredients can be whatever suites your taste. Most people agree that some variety of cheese is essential and usually a meat such as cooked ham, bacon or bulk sausage, although you can stick with just the veggies if you wish. Be creative and let you imagination soar.
Quiche makes a great take-along item for a pot-luck buffet, a picnic, on the boat or at the beach. Refrigerate after baking and keep it cool until you’re ready to eat.
Normally a simple dish to make, this recipe is even easier, using a frozen pie shell, precooked, bottled bacon and a bag of shredded cheese. For a healthier quiche, use fat free half and half and cheese made with 2% or skim milk.
Quick and Easy Quiche
(pre-heat oven to 400 degrees)
You’ll need:
- One 9-inch regular frozen pie shell (not deep dish), thawed
- One bottle of real bacon pieces
- Grated Swiss cheese (about 1 cup)
- 3 eggs, well beaten
- 1 cup half & half
- Salt and pepper to taste
Method:
- Prick pie shell with fork to help prevent shrinking
- Pour bacon pieces evenly into bottom of pie crust
- Top with grated cheese
- Blend beaten eggs, salt and pepper and half and half and pour over bacon and cheese
- Place pie pan on cookie sheet and bake at 400 degrees for 20 minutes
- Reduce heat to 350 degrees and bake for 10 more minutes
- Cool and cut into wedges or may be refrigerated before serving
- Serve with salad and fresh fruit
- Cover and refrigerate leftovers
Hint:
Be creative with your ingredients. Add vegetables; broccoli, spinach, onions, mushrooms, red, yellow and green bell peppers. Lightly sauté raw vegetables before adding them to your quiche for more cooked veggies. For crisper veggies, add them raw, but cut into small pieces.
If you add several items to your quiche, consider using a deep dish pie shell.
Pour a glass of wine and bon appetit!
For Further Reading and Eating:
Healthy Wine, Pasta and Green Bean Salad Recipes
NC Wine Country: South Coast Wineries Tour
Chocolate Chocolate Chip Cookies
 |
 |
 |
 |
 |
