Quiche is my favorite thing to serve for brunch or a special breakfast. I make it ahead of time the next day – bake it and everything. Then I chill it, wrapped in plastic wrap overnight in the fridge. When it is cold, I slice it (slices so much better when cold!), then reheat it in the oven for about 15 minutes. It reheats perfectly and the crust gets extra flakey.
I like to bake it in this Tart Pan with a removable bottom for easy cutting and serving – and it is pretty.
Here are some of my favorites…
Basic Quiche Recipe :
1 Pastry Crust – I use store bought that you roll into your own pan, even though it drives my Mom crazy!
4 eggs
1 1/4 cup of Half & Half
Salt & Pepper
1/4 teaspoon of Cayenne Pepper
Roll out pie dough and press in a tart pan. Whisk together the remaining ingredients. Bake at 325 degrees for 45 minutes.
Goat Cheese Quiche :
3/4 cup of Swiss, shredded
1/4 cup of Soft Goat Cheese
After pressing the pie crust in the tart pan, scatter the Swiss cheese around the bottom of the shell. Pour in the egg mixture. Drop small dollops of the goat cheese around the top of the quiche. Bake at 325 degrees for 45 minutes.
Asparagus & Ham Quiche :
1/4 cup of asparagus, cut into 1 inch pieces
1/4 cup of ham, julienned
3/4 cup of Cheddar Cheese, shredded
After pressing the pie crust in the tart pan, scatter the Cheddar cheese, asparagus & ham around the bottom of the shell. Pour in the egg mixture. Bake at 325 degrees for 45 minutes.
White Cheddar & Chive Quiche :
1 cup of White Cheddar, shredded
2 tablespoons of Chives, minced
After pressing the pie crust in the tart pan, scatter the White Cheddar cheese around the bottom of the shell. Pour in the egg mixture. Sprinkle chives over the top of the quiche. Bake at 325 degrees for 45 minutes.
