|pre heat oven to 325 degreesBasic Custard:
2 1/2 cups of half and half
3/4 teaspoon salt
Finely chopped fillings, 2 1/2 cups total:
Cooked; spinach, broccoli, leeks, peppers, caramelized onion, bacon, chicken, ham, crab. Shredded cheeses like cheddar, mozzarella. Soft cheeses like goat cheese
Raw; scallions, soft herbs like chives, thyme or basil
|Pre-heat oven to 350 degrees
Butter a pie dish, the one I used is for “deep dish” pie.
Cook vegetables (should be cool before you pour custard in) or use leftover cooked vegetables. Chop them to very small size and squeeze out as much liquid as possible. Evenly distribute vegetables, meat and shredded cheese in pie dish.
Beat half and half, salt and eggs until combined. Pour over vegetables. Top with grated hard cheese like Parmesan, Romano or aged asiago.
Place on a sheet pan in case it bubbles over. Place in center of the oven and bake for 50 minutes. Should be a bit wobbly in the center, kind of like a Jello mold.
Let quiche rest for 15 minutes before slicing.