I don’t know about you, but when it comes to summer I have little desire to cook. We are way too busy splashing in the kiddie pool in the backyard, biking, going to the big pool and just doing a lot of nothing, which shoud leave time for making dinner but….it doesn’t. Often times, I head to the fridge around 5:00 and see what’s in there that could be made into a meal.
If I want a thoughtless, easy to prepare, get-rid-of-stuff-in-my-fridge type meals, I usually go for a quiche. It’s really not rocket science for making a good quiche and you probably have most of the things you need on hand most of the time. The beauty about a quiche is that it’s so versatile. The only consistent ingredient in a quiche is the egg/milk/cream mixture and a pie shell. Beyond that, the kitchen is your playground! I usually have a frozen pie shell in the freezer but if I don’t a shell is fairly quick to whip up (even thought I still don’t have the art of it mastered)
The main reason why I decided to make this quiche was because I had an overabundance of deli ham. Jason had run to the store and bought some meat for his lunch and then that evening I went to the store myself and thought I’d be a nice wife and buy him some meat for his lunch. Needless to say, we don’t need 300 gm of sandwich meat sitting in the fridge. I also bought some green onions that I needed to use. So, voila! A quiche was born!
Here’s what you need:
- 1 pie crust (I just use a store-bought Tenderflake crust)
- 5 eggs
- 1/4 cup of milk, cream or half/half
- salt/pepper to taste (I like to use Epicure’s garlic and herb sea salt)
- grated cheese
- diced ham
- diced green onions
- Preheat your oven to 375°F
- Toss your cheese, green onions and ham in the pie crust. Give them a little toss to mix them up a bit.
- Beat your eggs and milk and seasoning in a different bowl.
- Pour the egg mixture over top of your fixin’s in the pie crust.
- Place the pie dish on a cookie sheet (I always spill it putting it in the oven, so this step saves a lot of clean up for me).
- Bake at 375°F for about 35-40 minutes or until the egg is cooked right through to the center. If your crust is getting too browned then you can wrap some foil over it during the last bit of baking.
- Allow the quiche to rest for 5-10 minutes before serving to help solidify the quiche.