Quiche is a dish I’ve been making for years.  One reason I love it, similar to why I love so many recipes, is that you can really change it up with quiche.  I have a tried and true version (spinach and cheddar) but whenever I have different veggies or cheeses to use up, this is an easy way to do it.  I have a few friends who always buy their quiche because they think it’s difficult to make, but it’s actually one of the quickest dishes to assemble.

A Classic Quiche

Starting with the crust: In a small bowl, combine 1 cup of flour (whole wheat gives it a nice taste and crunch), 3 tbsp of cold water, and 3 tbsp of oil.  Blend until a ball forms, adding more water if necessary, and then press into 9 in. greased pie plate.

To make the quiche filling: Combine 1 ¾ cups of milk; 4 eggs (beaten first); 10 oz cooked, diced vegetables (spinach or broccoli work well), 1 cup shredded cheese; 1 diced onion; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp pepper; 1 garlic clove or 1/2 tsp minced garlic.

Bake at 350 for 40-50 minutes or until set in the middle.  Try varying the vegetables, cheeses, and even add meat, if desired. 

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