BASIC QUICHE FILLING

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Basic Quiche filling image

Reaally Good! Depending on what you want in your quiche, you can serve this for breakfast, lunch or any time and it's very economical.

Provided by Connie Wasik

Categories     Savory Pies

Time 50m

Number Of Ingredients 10

1 c half-n-half
4-5 eggs, large
1/2 tsp sea salt
dash(es) pepper
2/3 c grated cheese, your choice
1/2 c mushrooms, canned (optional)
1/4 c peppers, chopped (optional)
6 oz crabmeat, any cooked meat, ham, sausage, bacon
garnish , your choice (parsley, green onion)
1- 9 INCH PIE SHELL/ IF USING DEEP DISH ADD ANOTHER EGG AND 2 T. HALF-N-HALF

Steps:

  • 1. Preheat oven to 375. Pre cook any meat you decide to use as a filling. Set aside and cool. Soften any vegies you plan to use, i.e. onions, celery, carrots, mushrooms in a saute pan with a little EVOO or canola oil. (Use spray if you're concerned about calories.) Cool. Beat together eggs, half/half, and seasonings.
  • 2. Place drained cooked meat in bottom of pie crust. Layer your vegies on next and sprinkle on grated or cubed cheeses. Add beaten egg mixture. Bake 35 min's or until center is firm. Let set 5-10 min's before serving.

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