I don’t know about you, but I love eating breakfast for dinner. I will gladly accept things like pancakes, waffles, eggs and bacon, or omelettes for dinner. I pretty much love eating breakfast foods ANY time of the day. Now you can understand my excitement when I was flipping through the latest issue of Food Network Magazine and saw the ‘formula’ for the perfect quiche. It gave the proportions of vegetables, meats, cheese, and eggs (1/2 to 1 cup total veggies, up to 1/2 cup meat, 3/4-1 cup cheese) and also provided a few suggestions on which paired well together.
The beauty of the quiche is that you can literally put whatever you want inside! I have made quiches before, but I think this is a great base recipe, which I will be able to customize it in many different ways in the future. I chose to do a combination of green pepper, red onion, bacon and cheddar cheese for this quiche. I may have a hard time venturing out to try different ingredients next time because it was utterly DELICIOUS. We packed up the leftovers to take to work the next day and it was gone in less than 24 hours.
It does take a bit of prep time, but if you plan it well, you will be enjoying your piping hot meal in no time. I used a homemade pie dough that had been hanging out in my freezer for a few months. You can use your favourite pie crust recipe, or a store bought crust. You can even fly with a crustless quiche if that’s your thing. I will say that if you do use a crust, pre-baking it is an essential step as nobody wants to eat raw dough.
As I said, this can be customized to your liking, just keep the proportions of veggies-meat-cheese the same (or you can substitute the meat for more veggies and vice versa if you are a veggie or meat-atarian. Although I don’t recommend you being a meat-atarian…green is good!)
This would be the perfect addition to your Mother’s Day brunch, or even to your next dinner. I don’t even care if you eat if for dessert, just make this quiche a part of your life! You won’t regret it!
Recipe from Food Network Magazine, May 2012
- 1/2 cup red onion, finely diced
- 1/2 cup green pepper, finely diced
- 1/2 cup bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 3 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups milk (if you’re feeling especially indulgent, use cream)
- 1/2 tsp paprika (add more or less, and use whatever spices or herbs you like!)
Preheat the oven to 375 degrees. Line a 9inch pie plate with pie dough (store bought or homemade). Line with foil and fill with pie weights or dried beans (this is just to prevent the crust from puffing up when you prebake it!). Bake until crust is set, about 20 mins. Remove foil and weights and bake for an additional 5-10 mins until crust is golden brown. Let cool.
Combine chopped vegetables, meats, and cheese in a bowl and set aside.
Whisk eggs, salt, pepper, and milk in a large bowl. Stir in any spices or herbs. Spread the vegetables, meat and cheese in the crust. Pour the egg mixture over top.
Reduce oven temperature to 350 degrees. Bake quiche until filling is set, 40-50 mins. Let cool for 15-20 mins before serving.
**I probably baked mine for 50-55 mins until it looked set. We did not wait the 15-20 mins before serving and it was a bit runny. As we were eating it definitely firmed up, so I will advise that the waiting time is a good idea! The quiche will fully set and firm up in that time to make for a more pleasant texture.