I used the every fabulous Jamie Oliver Pie Crust recipe, made the dough Saturday night, and then just rolled it out on Sunday.
The general quiche filling recipe is as follows:
4 eggs (I used 2 eggs and 2 servings egg substitute)
2 C. milk (I use skim milk and it always turns out just fine. This time I used about 1 1/2 C. skim milk and 1/2 C. cream).
3/4 tsp. salt
1/4 tsp. sugar
mix together; pour into unbaked pie shell. Bake @ 425 degrees for 15 min. and then reduce oven to 300 degrees and back for another 30-40 minutes.
Some things I've learned (the hard way) about making quiche.
- Always put your empty pie shells, with whatever extras you want, on the baking rack first, THEN pour in the egg mixture. Slide the baking rack back into the oven and then bake.
- You will want to cook your vegetable al dente before adding them (unless you like crunchy vegetables in your quiches) and saute all your onions and peppers.
- There is such thing as "too much stuff", don't go over board on the fillings, you want room for the eggs.
- Don't fill the egg mixture all the way up to the top of the crust, eggs get poofy when they are baked and will spill over the top.
- MOST IMPORTANTLY, put your pie pan on a baking sheet before you put it on the baking rack in your oven. This way overfill with be caught by the baking sheet and not burn to the bottom of your oven.
Anyways, back to reality...
Here's what I mean by putting them on the oven rack before I add the egg mixture.
You can see just how level my oven rack is (NOT).
Here's the finished product.
Ham, Bacon (isn't that redundant) and Swiss.
Green chili and cheddar cheese. This was the favorite.
Here they are all lined up, waiting to be served at mom and dad's. I made little name plates to tell everyone what was in each. I ended up making -- chili & cheddar cheese, ham & swiss, bacon & cheddar cheese, broccoli & bacon, bacon & ham & swiss.They tasted even better than they looked.