Quiche: Easy, Quick & Versatile!

I have found a new love. This new love tempts me, beckons me and cajoles me into spending time with it every time an opportunity presents itself. It’s called quiche. I love that it is easy, quick and by switching a few ingredients, you can have varying dishes to meet everyone’s tastes.

Today, I made quiche for our ladies’ get together at church. I made three different kinds; Bacon, Mushroom and Cheese Quiche, Taco Quiche and Broccoli, Cheese and Ham Quiche. I’m not sure which one was better because I heard oohs and aahs over each one.

Here is the recipe for the bacon, mushroom and cheese quiche. Enjoy!

Prepare a 9in piecrust.

1 lb bacon
8 oz mushrooms (a variety is good…add some baby bellas…yum!)
4 oz shredded Cheddar cheese
4 oz shredded Monterey Jack cheese
Olive Oil

Fry bacon. I prefer to use my kitchen shears and cut the bacon before frying. Some people like to crumble it afterward. It’s totally up to you.

When bacon is crisp, remove from pan to a paper towel lined plate and remove most of the bacon grease. Add a drizzle of olive oil to the pan and add sliced mushrooms. Sauté until golden brown. Remove mushrooms from pan. (I did this in two batches so the mushrooms had plenty of room to brown nicely)

Add bacon to piecrust. Top with sautéed mushrooms and cheese. Set aside.

Preheat oven to 350 degrees.

Here is the recipe for the basic egg mixture. This mixture can be used with any combination of ingredients as fillings.

Drizzle of olive oil
1 small onion, chopped
1 clove of garlic, minced
1 8oz package cream cheese
1 cup half and half
Pepper
4 large eggs

Sauté onion and garlic in a drizzle of olive oil until tender. Add cream cheese and milk and pepper. Stir until melted. Set aside to cool.

Beat eggs until light and fluffy. Add a little bit of cheese mixture. (If you add too much the eggs will cook and we don’t want that!) Slowly mix in the rest of the cheese mixture and beat well.

Pour egg mixture over bacon, mushrooms and cheese in piecrust.

Bake at 350 degrees for 40 minutes until lightly browned.

Tips for preparing the taco quiche and the broccoli/ham quiche:

Taco quiche is a great way to use leftover taco meat. Layer piecrust with meat, add your favorite cheese and top with egg mixture above. Serve with sour cream and salsa or any of your favorite taco fillings. Easy!

When using ham in quiche, it is important to fry the ham a bit before adding it to your pie. Ham holds a lot of water and will cause your mixture to not set well. Frying will pull the water out of your ham before it gets mixed into the quiche. Broccoli should be steamed ahead of time to al dente. This quiche is great with Swiss cheese.

I took my camera with me with the intention of taking some pictures of the ladies eating their quiche. I got so involved in eating my quiche…I forgot! So sorry.