Quiche is one of those menu items you generally see on a brunch menu. The truth is, it can make any meal anytime a quick and easy task. There are many ways you can approach this. You can make your shells up ahead of time and freeze them so they are ready when you are. You can make the entire quiche and freeze that so it’s completely ready when you are. Or you can just have someone else make it and lose out on the feeling of satisfaction when you serve it. The last one sounds a little harsh but I’m here to give you a boost into cooking for yourself. Let’s face it, you know you want to do it so I’m here to help.

Generally I like to make a batch of shells up all at once. I use 6″ pans so I can make several varieties of quiche all at the same time. It’s a real time saver and if you already have them ready to go, make a pie too for dessert. Pie dough works the best and holds up very well in the freezer. If you’re hosting a brunch or just making it for your family, choices are good. I suggest making a simple cheese quiche. That’s a no fail pleaser. Other suggestions would be: Lorraine (bacon), smoked turkey and portobello, garden vegetable, caramelized onion and goat cheese, sun dried tomato and fresh basil and my family favorite: Italian with bits of salami, capicola, roasted peppers and provolone cheese. Your choices are as broad as your imagination. Feel free to share them on this blog.

Construction is very simple: Place the cheese on the bottom followed by the ingredients of your imagination and then the filling. Here is a simple basic quiche filling that will make 6 (6″) quiche:

12 large eggs
1 quart of half and half
salt and pepper to taste
dash of worcestershire sauce
1/4 cup of fresh chopped parsley

Whisk this all together and fill the quiche where it meets the bottom rim of your pie crust. I bake them at 350° for about 30 minutes, depending on your oven. When they have a slight giggle, they’re ready. Remember, they’ll cook a bit longer once they’re out of the oven. The beauty of quiche is it can be served warm or at room temperature.

This is a basic recipe so feel free to add herbs of your choice as well. See what’s in the fridge for leftovers from the night before. I bet that will make a pretty cool quiche unless ofcourse it’s spaghetti but hey, you never know. People are covering bacon with chocolate now a days and calling it good. Just don’t put that in your quiche.

Serving suggestions to go with your homemade (yes, you did it!) quiche are as simple as the dish itself. A few ideas could be fresh fruit, a garden salad, crispy roasted potatoes, crusty baguettes toasted and lightly buttered and maybe even just a small dish of cottage cheese flavored ofcourse with a few herbs.

If you are following a gluten free diet, use the basic recipe and gluten free pie shells. There’s no reason why you can’t join in on this fun too. I have made many Gf quiches and honestly, no one could ever tell the difference. Most of all of my recipes I can convert to gluten free very easily for you and i’m happy to do so.

This is quick and simple meal. Take the time to give it a try and remember to take pictures. I’d love to see them. Tomorrow we will conquer pie crust. It’s that time of year and with a few simple tricks, you’ll be known as the pie lady in no time!