Raise your hand if you like quick and easy weeknight meals (THIS mom right here!!)
Today I wanted to share this crowd pleasing meal that I've started making almost weekly in our home to keep up with the demand. Before moving to France, I always thought of a quiche as a breakfast or brunch meal. I've made them for baby showers, for family brunches, but for dinner? Never. It wasn't until I saw how decedent and filling they are made here in France, that I began to see them as a winning dinner option. Plus, I'm all about simple. Add in a small side salad and piece of bread and it's parfait!
My favorite thing about quiches is how malleable the recipe is. To be honest, I barely use a recipe, mostly just throwing in whatever we have laying around and finishing up the milk that has been laying in our fridge for too long. It's a no fail, always tasty, perfect meal.
This is Josie's favorite meal because she gets to crack the eggs and help with the add-in's. It's fun for the whole family to make together - and while it bakes, we play!
I'm going to start with the basic recipe I use - and then 3 different options for fillings that I switch between!
For starters let me just say that I regularly use a store bought crust, because this is supposed to be EASY, and sometimes when life gives you pre-made dough, just take it! I have found a puff pasty type crust here in France that I love, but really any unbaked crust from the fridge or frozen isle will do!
Ingredients (WITHOUT ADD INS)
1 pie crust
2 egg whites
1/2 cup Mozzarella
3/4 cup parmesan
2 cups milk (I prefer cows milk for quiche recipes rather than non-dairy milks, we use 2% but any will do)
Salt and Pepper to taste
Ham and Broccoli Quiche
10 oz broccoli floretes (fresh or frozen)
1 onion minced
1 1/2 cups cubed cooked ham
1/2 cup cheddar cheese
1 tsp paprika
Spinach, Tomato and Feta Quiche
2 cups packed spinach
6 halved cherry tomatoes
2 cloves minced garlic
1/3 cup crumbled feta
Quiche au Fromage - Classic French Cheesy Quiche
Omit the 2 cups milk in the basic recipe and add in 1 cup of whole milk
2/3 cups heavy creme
8 oz of any cheese you have on hand in addition to the Mozzarella and Parmesan. Cheddar, Gruyere, Swiss, Emmenthal all work well.
1 tsp nutmeg (optional, but wonderful flavor)
Extra cracked black pepper for taste
Preheat over to 375
Prepare baking dish with crust. Poke holes with a fork into crust to let air in.
In a large bowl beat together eggs and milk until smooth. Add in cheese, S&P and add-ins.
Pour liquid mixture into pan and sprinkle some parmesan cheese over top before placing into the oven
Bake for between 40-50 minutes, or until the top is golden brown and custard is solid