Quiche (a.k.a. Egg pie)

My mother asked me last week when I was going to get back to “family posts” and drop the chicken information.  Does this count Mom? 😀

Here’s another way to use up extra eggs you might have in the house.  This recipe for quiche has been a family favorite for years.  Long enough that we started making this when the book Real Men Don’t Eat Quiche was still on our minds … even though we haven’t been married that long.  Since my husband is a Real. Man. we started calling this Egg Pie as an inside joke.

It’s a great recipe to use up eggs – but easy enough to change up according to what you might have in your refrigerator.  The original called for bacon.  The one in the picture above contains ham instead.  Vegetables can make a nice addition – such as mushrooms, onions, and green pepper and shouldn’t affect the rest of the recipe.  I specify Cheddar cheese as that’s what we usually have on hand, but this works well with a variety of cheeses – mix and match, just as long as you end up with a full cup.

Print Recipe

1 from 1 vote

Quiche

Prep Time1 hour hr

Cook Time45 minutes mins

Total Time1 hour hr 45 minutes mins

Servings: 8 servings

Ingredients

• 1 1/2 cups flour
• 1/8 tsp salt
• 1/2 cup 1 stick cold butter, cut into small pieces
• 2-3 Tbsp cold water
• 10 strips bacon cooked
• 4 large eggs
• 1 1/2 cups whipping cream or whole milk
• 1/8 tsp dried thyme
• 1/8 tsp pepper
• 1 cup shredded cheese about 4 oz

Instructions

• To make the Crust: In a large bowl, mix the flour and salt. Using a pastry blender or food processor cut the butter in the dry ingredients until coarse crumbs form. Add the water, 1 Tbsp at a time just until a dough form. Shape into a circle, wrap in plastic wrap and chill for 30 minutes.
• Preheat oven to 375°F. On a lightly floured surface, roll the dough into an 11-inch circle. Fit into a 9-inch pie pan. Trim the edge, leaving a ¼-inch overhang. Fold under and pinch to form an ridged edge. Prick dough with a form. Line with foil and fill with pie weights or dried beans. Bake for 10 minutes. Carefully remove the foil and weights. Bake an additional 5 minutes or until a light golden brown.
• Meanwhile, prepare the filling: In a medium bowl, whisk the eggs, cream, and spices. Crumble the bacon and combine with the egg mixture. Pour into the crust. Sprinkle with the shredded cheese. Bake until golden and the eggs are set, about 30 minutes. Serve warm.

Notes

To freeze: Cool baked quiche complete. Wrap airtight and freeze up to one month.

Use a variety of cheeses to make up the full cup. Some good ideas are Cheddar and a soft white cheese like Muenster.

You can substitute 1/2 – 1 cup of other meats for the bacon. Examples include ham or cooked sausage.

Vegetables such as mushrooms, onions, green peppers are also nice additions.