The base for quiche is the same no matter what you put in it. You may use almost any vegetable and almost any kind of meat that is not on the bone.

Some choices for you:

Fresh spinach, swiss cheese and feta (I love this one, it is rich with the feta but yummy and good for you. If you have some fresh avocado, add some slices as well)

Bacon, sausage and shredded cheddar cheese

Ham, cubed red potatoes, drizzled with maple syrup (it really is very good)

Frozen veggies also, good choices are broccoli and cauliflower

There are a lot of good pie crusts out there. Use your favorite. Some come frozen and ready to use, they are easy and tasty. Some are packaged and ready to put in your pie dish, remember to crimp the edges. If you make your own pie crust here’s a neat tip for you. Add Sprite or 7-UP in place of the water, it will make your pie crust really flaky.

For each quiche you make you will need 6-7 large eggs beaten with ¼ to ½ cup of light cream. Eggs vary in size and depending how much filling you use will determine if you will use the extra cream. Standard for myself is 6 large eggs and ½ cup light cream. You can use milk if you don’t have cream and it will work fine. Cream will make the quiche a bit fluffier but both will taste good.

Preheat your oven to 375

Fill your pie shell level with the ingredients of your choice. If you do use frozen vegetables, use less cream or milk as they will release some water content when the quiche cooks. I wouldn’t precook frozen veggies as they won’t be as soft and shapely when the quiche is done. You would think otherwise but they get a little tougher twice cooked.

When your pie is filled pour egg mixture into pie, cover your filling but try not to overflow the egg mixture over your crust. Fresh grate some cracked pepper, sea salt and cinnamon on top (meat or veggies, doesn’t matter, the cinnamon really makes a twist when your quiche is done and makes the house smell wonderful as well)

Put your pie on a dark sheet pan and bake at 375 for about 30 minutes. Do check your pie after 15 minutes and again in 10 minutes. If edges start to brown too quickly, wrap with foil to finish cooking.

Serve for breakfast, lunch or brunch with your favorite sides.

As always, enjoy, have fun, eat well and have a blessed week,
Sue