When the weather is cold outside, I prefer a more savory treat. A quiche can be just as comforting as a hot chocolate when it’s hot out of the oven. This recipe can be adapted to have almost anything in it — for example, I had some leftover ham, so I also put that in my mixture.
Quiche Ingredients
1 cup of onions chopped
4 garlic cloves minced
10 ounces of spinach
1 teaspoon of salt
6 eggs
¼ cup half & half
1 ¼ cup of shredded mozzarella cheese
Optional:
Meat of your choosing
Pepper
Thyme
Simple Quiche Instructions (detailed below)
Preheat the oven to 400 degrees Fahrenheit.
Cook the onion and garlic in a small skillet until translucent.
Whisk eggs until smooth and slowly incorporate half & half.
Add spinach, mozzarella, salt and the content of the skillet.
Pour mixture into the dish and bake for 20 minutes.
Crust Ingredients
2 cups of flour
Pinch of salt
6 tbls of chilled butter
Water as needed
Crust Instructions:
Place the flour and salt in a bowl.
Add in the butter and start to rub the fat in until clumps are small.
Add water two tablespoons at a time until it is the right consistency.
Chill in the fridge for half an hour.
Roll out dough and bake until golden brown.
First, on the lowest setting, cook the onion, garlic and anything else you may want to add. Once the onion is translucent it is done.
In a separate bowl whisk the eggs and then slowly mix in the half & half. Next, combine the rest of your ingredients into the bowl and make sure it is evenly mixed.
Add a crust into the tart pie dish and then bake until cooked. A pre-made crust from the grocery store can also be used in the aluminum container it comes in. Make sure to follow the directions on the crust packaging to ensure the best outcome. If a homemade crust is desired, multiple recipes are available on the internet — I have also listed the ingredients and instructions to make a simple crust above. Finally, pour your mixture into the dish and then bake for about 20 minutes.
The quiche is ready when it can be poked by a fork and keeps its shape. Enjoy!
By Jeanine Carryl, Staff Writer