This basic cheese quiche is so easy to make, there is no reason to buy store bought versions of it. As a bonus, you get all the goodness of home made without any of the chemicals of retail convenience food.
Basic Cheese Quiche – Tasty and Easy to Make
I have shown the recipe here as a luncheon entree with my recipe for Greek Salad with Calamata olives and goat cheese. It is great warm or cold and also makes a great breakfast main course.
What is your favorite type of quiche? Do you like a basic recipe or do you prefer your quiche loaded with other ingredients?
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For more quiche ideas, check out these recipes:
- Egg white Crustless Quiche
- Crustless Chicken Quiche
- Spinach Gouda and Onion Quiche
- Crustless Quiche Lorraine
- 9 1/2 inch deep dish pie shell, unbaked and chilled
- 6 large eggs, at room temperature
- 1 onion
- 1 tbsp olive oil
- 2 cups grated Gruyere cheese
- 1 cup heavy cream, gently heated just until warm
- 1 cup 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- Preheat oven to 425°; prick the crust all over with a fork. Line it with tin foil and weight the bottom with a pile of dried beans, so that they will sit flat on the surface.
- Bake for 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°.
- Add the oil to a frying pan and cook the onion until translucent.
- In a bowl, combine the eggs, cheese, cream, and seasonings; beat until everything is well blended. Add the onion and stir to mix well.
- Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top. Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle.
- Cool on a rack; serve warm or at room temperature.
Amount Per Serving: Calories: 379 Total Fat: 29g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 210mg Sodium: 464mg Carbohydrates: 13g Fiber: 1g Sugar: 6g Protein: 17g