Everyone loves quiche. Yeah so it has a reputation as "girly food" which I believe is attributed to its name. Quiche. Well whatever, it's basically just an omelet in a pie crust! And everyone loves omelets. Therefore everyone loves quiche.
Not only is quiche yummy and comforting, it's also pretty easy to make. And I've put together this step-by-step, photo filled, quiche-making guide to make it even easier.
prepared piecrust (I used a frozen crust, but you can always make your own)
1/2 cup onion
2 cups fresh spinach
1/2 cup ham
3 slices of bacon
3/4 cup of half and half
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
Now before we start I should mention that I used a frozen piecrust because I believe not every meal has to be a huge production. Sure I could have made one from scratch, but I made this quiche as a quick weekday dinner so frozen was the better option. I should also mention that measurements are approximate and ingredients can be swapped out to please your tastebuds. As long as you have the eggs and milk mixture you'll still end up with quiche.
Preheat your oven to 375 degrees.
Start by preparing the ingredients. Chop your onions and ham and set aside. Cut up the three slices of bacon and heat over medium until cooked but still tender.
Spoon the bacon pieces out onto a paper towel to drain. Try to leave as much of the bacon grease in the pan as possible. Add the chopped onion to the pan with the bacon grease and cook over medium heat until softened.
Once the onions have cooked for a bit turn the heat down to low and toss in the spinach.
When you first add the spinach it will seem like a lot. So much that you can hardly stir without spinach leaves falling out all over the place. Just put the cover on the pan for a moment. The steam will cook the spinach, wilting it down giving you more room to stir. Stir until fully cooked.
Drain the cooked spinach and onions to get all the excess water out - you don't want it ending up in your quiche.
Sprinkle the drained spinach and onions into an even layer at the bottom of your piecrust.
Followed by the ham and bacon.
Then top with cheese.
In a small bowl mix three eggs with 3/4 cup of half and half. Slowly and evenly pour the egg mixture over your filling.
Place your quiche on a baking sheet to catch any spill over. Wrap aluminum foil around the crust to prevent browning for the first part of baking. Stick it in the preheated oven.
After 20 minutes remove the foil and bake for another 15 minutes or so until the top is sufficiently browned and the center doesn't wobble when the quiche is moved.
The hardest part... cutting into your masterpiece. You might be tempted to leave it whole just because it looks so pretty! Don't. That's dumb.
|This is what a slice looks like right out of the oven. Leftover quiche can be wrapped and saved in the fridge.|