WHAT'S IN THE REFRIGERATOR QUICHE
Use this formula, 4 eggs + 1 cup milk/cream + salt & pepper = Quiche custard baseand any combination of ingredients to make a quiche for a wonderful one dish meal
Equipment
- deep pie dish
Ingredients
- 2 cups chopped ham
- 1/2 large zucchini cut in half and sliced into half moons
- 1 large sweet onion diced
- 1 orange pepper cored, cleaned and diced
- fresh corn kernels cut from 1-2 corn cobs
- 2 T Dijon mustard
- 1 refrigerated pie crust dough*
- 4 eggs
- 1 cup milk or cream
- 4 oz. grated Gruyère cheese Monterey Jack, Fontina, or Mozzarella cheese
- salt and pepper
Instructions
- Saute onion until transparent and starting to brown.
- Add remaining ingredients and saute until zucchini is soft and corn and peppers are done.
- Place pie crust dough in a deep pie pan or quiche dish. Spread mustard over dough with the back of a spoon.
- Place filling on top of dough.
- Beat eggs and add milk and seasonings. Pour over filling slowly, letting liquid flow into all the nooks and crannies.
- Add another egg and a little more milk or cream if needed to make liquid the same level as filling
- Sprinkle cheese generously over top of quiche. Bake at 350 45-60 minutes until set in the middle and golden on top. Let quiche rest for 10 minutes before cutting into wedges.
Notes
you can also make this crustless. Be sure to spray your dish with cooking oil spray and use 5-6 eggs and add another 1/2 cup milk or cream to make sure the egg liquid mixture completely covers the filling in your dish