One of the things we served every day at the restaurant was the quiche. The recipe is so simple and fun to make that I still make it at home. We also used this recipe at a large family reunion. We were all staying at a house on the coast and came up with a plan for breakfast. Each family brought their favorite quiche fillings to the reunion and then we all put our quiches together as a group one morning! It was fun and interesting to see what everyone liked in their quiche. So, here is my recipe for the easiest quiche ever!
Yield = Scalable
- 2 pre-made deep dish pie crust
- 4 eggs per pie shell
- 1 cup milk per pie shell
- Quiche fillings
- 1 cup shredded cheese
- 1 tsp. Cavendars Greek Seasoning
Start by baking pre-made pie crust (deep dish) for 10 minutes in a 350-degree oven.
While pie shells are baking prepare the desired filling. Some of the things I have used are:
Cooked down sausage, cut up ham, sauteed mushrooms, steamed broccoli, spinach, asparagus tips, bacon, sauteed onions, etc.
Get creative and mix and match your quiche fillings.
In a bowl, whisk together the eggs and the milk.
When the pie shells are done fill them ½ way with your desired quiche fillings.
Add 1 cup of shredded cheese to the top (I use colby jack but swiss is always popular).
Pour egg mixture slowly into the pie shells letting it fill in the crevasses. Sprinkle the top with the greek seasoning.
Do not overfill with the egg mixture, otherwise, they will overflow in your oven. You can place them on a cookie sheet for oven protection but I always leave ¼ inch at the top of the shell and they haven’t made a mess yet :).
Bake in a 350-degree oven for 45 minutes or until the center is firm to the touch.
One of the things I love about this recipe is that it is like my family french toast, scalable! I can make two at a time (since that is how the pie shells are packaged) or I can make 20 (like for the family reunion. Just remember the 4:1 egg to milk ratio and you won’t go wrong.