Quiche Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: This recipe is great to vary with many different vegetables or cheeses depending on what you have on hand and your tastes. The one below is my favorite and the first quiche I ever made. I got the recipe from my nursing school friend Laurie Varndell in 1980. She made it for Joel and I when we were staying with her and her soon to be husband Jeff in Naples, Florida.
All measurements are approximate and depend on the size of your eggs and pie plate.
Pie plate
1 pie crust ready made or make you own
5-6 whole eggs depending on size of pie plate
1 c. milk
1 bunch of asparagus - uncooked
1- 2 cups of grated swiss cheese (or you can also use slices)
1/4 c. grated carrot
seasonings such as pepper or oregano or dill
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Directions: |
Directions:Place your uncooked pie crust into the pie dish. In a large bowl, stir up your eggs and milk (water can also be used). Add grated carrot. Lay the tender parts of the asparagus (whole or slightly chopped) into the bottom of the dish. Place grated cheese on top of the asparagus spears. Pour egg mixture on top and fill to near the top edge of the crust. Bake at 350º unitil it's done. Quiche can not be rushed to bake. You might want to protect the crust from burning by covering the top with foil until almost done. Take the foil off to allow the top to brown slightly. Test doneness by inserting a sharp pointed knife into the center of the quiche. If it appears wet, the quiche needs a little while longer in the oven. The knife should come out pretty clean if the quiche is done.
Cooked broccoli is also a frequent vegetable ingredient. |
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Number Of
Servings: |
Number Of
Servings:4 -5 |
Preparation
Time: |
Preparation
Time:1 to 1.5 hours |
Personal
Notes: |
Personal
Notes: Taras' quiches are quite creative. She uses various summer squash, peas, fresh picked herbs from her garden, cheeses and meats. So versatile! The picture above is one of her delicacies. Use you imagination. The sky is the limit! Just make sure you test for doneness. Set on a cookie sheet to prevent runover from getting on the oven floor.
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