Tuesday, February 8, 2011

Quiche anyone?

Ever since I was in high school, and had a foreign exchange student (from France) live with me for a week (I also got to live with her for week in France), and she made my father and I some quiche lorraine, I have loved quiche.  I'm not a huge fan of eggs in general, I'll eat them, but they really aren't my first choice.  Pancakes are my first choice, of course.  Don't get me wrong, I still enjoy eggs every now and then, but they can get dull after a while.
So since, I've getting creative in my cupboard...(sounds like a new challenge), I've been having to figure out things to make with what I have.  And I have a TON of eggs.  Eggs are good for baking, eating, and throwing into meat, so why not?  Well, I have a few too many eggs, so I needed something that would end up using a lot of eggs.  I have personally never made a quiche before.  And its actually extremely easy!!  And absolutely delectable.  =)

What I made isn't a quiche lorraine.  Its just a quiche.  I looked around the www for measurement recommendations and just went with it.  Seasoned the quiche and everything else on my own.  Here is the yummy recipe:

Steph's Quiche
1 pie crust (I just used one of the easy ones that you can roll out into your pie pan)
6 eggs
1 cup milk
garlic salt
minced onion
2 cups shredded cheese (I used cheddar)
ham steak (diced)

  First, I cooked the pie shell so that it ensures crispiness when baking the liquidy eggs.  Just follow the directions on the package, or just cook until lightly browned in the oven.
Stir up the eggs, milk and seasonings together, be careful of the thyme, I put a little too much in the recipe, it still tasted great, but I would definitely use less thyme next thyme TIME.  =P
Then add the cheese, and diced up ham into your pie shell.  Pour the egg mixture over them, and bake in the oven.  I baked at 375 for 30 minutes, but all ovens are different so you want to make sure that the eggs are set, and no longer liquidy.  If you shake the pan and its still really jiggly, it is NOT done...and would probably be pretty gross to eat...not to mention try to cut.  So make sure its not jiggly anymore.
Let cool for a few minutes, and serve warm.  Some people like quiche cold, but I am not one of those people...I'd rather have it warmed.  Oh and its even great for leftovers, so you can save it, and reheat in the microwave for 30 seconds and have breakfast later!

I hope you enjoy!
Avoir un bon repas


  1. mmmmm i am a big fan of quiche have not made in some time since leon does not, like your recipe looks yummy. i am a bland cooker i dont know how/dont like spices its hard for me to use S&P, but i am slowly learning the spice world. i have a basic one i make its:

    pie crust uncooked
    3 egss
    1 cup chedder cheese
    3/4 cup of half and half
    1 cup chopped ham
    salt and pepper
    mix all together and put in uncooked crust 350* for 45 min

  2. Could you pls pls pls make that yummy looking quiche pie for my bday party ;)


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