While winter has taken a step back in recent days the balmy 70 degree weather didn’t last long. These rainy days bring their own chilly dampness with them causing many of us to want to stay inside. When I wake to these rainy, overcast days, I just want to stay inside, maybe wrapped up in a throw with a hot cup of tea or hot chocolate. I may read or watch television or even get on the computer, but what I don’t really want to do is go outside. Don’t get me wrong, I’m grateful that it’s rain and not inches of snow we’re seeing currently but I have a hunch that Old Man Winter is nearly done with us yet.
Beside having a lazy day inside, the other thing I want is some warm comfort food. Something that tastes yummy whether it’s made fresh today or reheated tomorrow.
For me one of my favorites is quiche. I started making quiche long after I graduated from college. It wasn’t something mom made. She was more likely to do eggs over easy with pancakes or waffles. I can remember getting it at restaurants but it always seem so full of chunks of onions that I wasn’t really a fan. For those who know me, they know I love onion rings but don’t put chunks of onions in any of my other foods, especially eggs.
This recipe is simple. Three basic ingredients –eggs, sour cream and milk – and then add whatever other ingredients you’d like to make the type of quiche you’re hungry for. I’m partial to broccoli and bacon in my quiche but I’ve also used mushrooms and spinach. Even the cheese you use can be a mixture you prefer. That’s what I love about a quiche. You can make it to suit your tastes.
I’ve made this recipe for guests at breakfast during the holidays as well as for lunch when I’ve paired it with a side salad.
Even if you don’t know how to make pie crust or don’t think yours turns out the way you think it should, you can still make this quiche. Use a frozen pie shell from the grocery store, just make sure it is a “deep dish” pie shell.
I’ve done that when I’m short on time or don’t feel like making pie crust.
This is a rich dish with the combination of eggs, sour cream, milk and cheese so a small piece goes a long way but it is definitely tasty. You can also make this recipe with Eggbeaters to cut some of the calories. So if you’d like to cut some of the calories out of this recipe, experiment with low fat cheeses and sour cream and use Eggbeaters and turkey bacon.
And if you have leftovers, just refrigerate until the next day and pop a slice in the microwave for 30 seconds or so and it’s just like you just made it again.
Makes 1 quiche
8 oz. sour cream
1/2 cup evaporated milk
1 deep dish frozen pie crust or make 1 pie crust (for a deep dish pie pan)
Any kind of shredded cheese: Longhorn, Muster, Monterey Jack, Colby, Cheddar (I use a combination of Longhorn, cheddar and a ColbyJack blend)
Add: cooked bacon, fresh spinach, fresh broccoli or fresh mushrooms or any veggie you prefer.
Preheat oven to 350 degrees.
Mix together the eggs, sour cream and evaporated milk until well blended.
Shred the cheese if you’ve bought it in bulk. I use my food processor for this.
Place the frozen pie shell on a cookie sheet. Then put the amount of cheese you’d like in your quiche in the bottom of the pie shell. I usually mix a blend of three cheeses together and place enough to cover the bottom of the pie crust. It depends on how rich and how cheesy you want the final product to be.
Crumble up the cooked bacon and add it to the pie shell or add sliced mushrooms, spinach (I would cut this up a little) or broccoli (I usually put this in the processor so it is fine and blends well with the egg mixture rather than just putting in broccoli florets but again it is a matter of taste.) You can select just one item to put in or a combination of items. The amount of each is also up to you. Put a little or a lot. Make it your own.
Finally, take the egg mixture and pour it into the pie shell. Don’t worry about mixing it with the items you’ve already put in the pie shell, the egg mixture will fill up the space all around those ingredients. If you think the egg mixture isn’t getting to the bottom of the pie shell, then use a spoon or a knife to just move ingredients a little so the mixture settles. The pie shell may be full but all of the egg mixture will fit.
If I’m making several types of quiche I will sometimes save out a couple slices of mushroom or a broccoli floret and place the appropriate one in the center of the quiche before I put them in the oven. That way once it is done cooking and the egg mixture has fluffed out and covered all the ingredients I will still know which quiche is which.
Place the pie shell on the cookie sheet in the oven and bake for 30-45 minutes.