Thursday, March 25, 2010

Easy Quiche Recipe

I've mentioned quiche a couple of times in posts this week, so I thought I'd go ahead and share that recipe.  Quiche is a huge favorite in our house.  Angie has requested it as her birthday dinner for the past three years.  This week I decided that she needed to learn how to make it.  So, here's the recipe for the one we made this week and a few tips for adapting it. 

Chicken & Bacon Quiche
Ingredients:
Pie crust
Precooked chicken, cubed or pulled, about a cup to a cup and a half
Precooked bacon, approx. 6 slices, crumbled
1/2 cup light cream or evaporated milk
1 can cream of chicken soup
4 eggs
grated cheddar

Directions:
Lay pie crust into pie pan or quiche plate. 


Use a fork to score the crust. 


Sprinkle meat into crust.


Sprinkle enough grated cheese to cover the meat.  


Combine cream, soup, and eggs in medium mixing bowl and blend well. 
The blending can be done by hand, but we like to use a mixer or immersion blender to get the creamiest blend (Angie loved the blender!).


 Pour egg mixture over meat and cheese, allowing mixture to fill the cracks and crevices in the meat and cheese.


Bake at 350 degrees for 50-55 minutes or until top is golden brown and eggs are cooked through.  (We were so excited to get our to the table that I forgot to take a "completed" picture, but it's pretty easy to determine doneness on a quiche.)

Adaptations & Suggestions:
  • We used to use store-bought pie crusts, but I finally got to the point that my homemade crusts were turning out decently. So, I started making them in bulk, rolling them in wax paper, and storing them in the freezer.  When I need one, I just pull it out and let it thaw for an hour or so before using it. 
  • Almost anything that goes with eggs can be used as the filling.  We've done breakfast quiche with sausage and/or bacon.  We've had ham and broccoli in our quiche for years.  I've also seen suggestions of various other veggies - corn, peas, carrots, spinach (best to use lightly cooked fresh spinach leaves), asparagus, etc.  I've seen shrimp, crab, and other seafoods recommended as well.  We've also done pork chop.  Also, play with the cheese types for flavor variety - or leave off the cheese. 
  • The can of soup is not essential - you can increase the cream to 1 cup and leave off the soup.  The soup just adds a creamier texture.  Any cream soup that goes with your fillings will work.  Cheddar cheese soup also works to give it both the creamier texture and a cheesier flavor. 

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