Sunday Quiche

A couple of months ago I started a love affair with Quiche. I asked some folks on Facebook for tips and was overwhelmed with recipes. If you want extra street cred make your own crust. If you are like me and want an easy Quiche as it's meant to be, buy some pie crusts from your local grocers freezer section. I always have at least two pie crusts in my freezer. I still make my own crust from time to time but this way saves a lot of time.

The basic recipe is so simple. Preheat your oven to 375. Add some pie weights or dried beans to your pie crust and bake for about 7 minutes until lightly golden.

While your crusts are baking take whatever ingredients you want and cook them however you like. I've found fresh veggies sautéed in a little olive oil work best and are very easy. Also things like smoked fish can just be chopped up and added very easily. Don't forget some cheese of your liking!

For one Quiche I sautéed asparagus. For another Quiche I cooked meatless sausage patties and sautéed sliced baby Bella mushrooms.

Once your pie crust has baked for 7 minutes remove the pie weights and layer your pie shell with whatever ingredients you wanted to use.

I made two quiches today which is usually what I do because then we can have them for brunch and dinner and I've only had to cook once.

Quiche One contained meatless sausage patties from Trader Joe's (which were off the chain and tasted like real sausage) , cheddar and mozzarella cheese, an onion and garlic jam (also from TJ's but fairly easy to make) and sautéed mushrooms.

Quiche Two contained smoked rainbow trout (again Trader Joe's really killed it with the ingredients I wanted today), asparagus, and hunks of an herbed goat cheese.

I used about 6 to 8 ounces of smoked trout for this recipe.

Next make your egg custard by mixing together 4 eggs and 1&1/2 cups of milk or cream, I use Half & Half. Mix together well and pour into your pie crust and pour into the pie crust. Bake on the bottom rack of the oven on 375 for 45 minutes. Don't forget to season that egg custard with some fresh ground black pepper and some salt.

Bake at 375 for 45 minutes.

When you pull your quiches out they should have a slight jiggle to them. Let them set and
cool enough to cut for at least 6 minutes if you can wait that long! Pair them with a mixed green salad that's dressed with olive oil, balsamic Vinegar and salt and pepper! Simple. Delicious.

I hope you enjoyed this quick Sunday Quiche recipe! See ya next time!

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