in my kitchen | a quiche! a quiche! a quiche!


i feel like the epitome of an early nineties housewife by exclaiming my affection for the infamous egg pie. but. it's just so easy to prepare, it's so tasty, and, although a bit dated, it's still impressive to show up to a brunch toting, all the while, snickering under your breath because it was so stupid easy to make. (i'm all about stupid-easy, you know.)

basically, a quiche starts out with the same ingredients: a pie shell, eggs, whole milk, and cheese. the type of cheese and any other ingredients are up to you. what's best about quiches are the fact that it's basically the best way to clean out your fridge contents without making a vegetable stir-fry. you can obviously make your own pie shell here but why would you waste time rolling out pastry dough when you could spend your morning sipping on a spicy bloody mary, watching re-runs of saved by the bell, and perusing amazon for a new pair of keds? helloooo, kelly kapowski, my first ever girl crush!  

yesterday, i made two variations- one for our roof-top easter brunch with friends and one for breakfast for the upcoming week- and both were seriously delicious. it should also be noted that quiches are an extremely toddler friendly food, too, and an excellent way of sneaking in greens. marlo is weird, preferring arugula and kale raw instead of hidden so you'll find none of that healthy stuff in these here egg pies.

serrano ham & roasted red pepper quiche
serves six

one pre-made pie shell, mine was gluten-free
six farm fresh large brown eggs
2/3 cup whole milk
1/2 cup shredded swiss-gruyere mix (you can use whatever cheese you like as long as it melts well)
one jar roasted red peppers
five slices of serrano ham (you can use any kind of meat)
salt & pepper to taste

preheat oven to 350 degrees. whisk eggs and milk together in a large mixing bowl. chop ham and peppers into bit-sized pieces. add ham, peppers, cheese, salt, and pepper to egg and milk mixture. carefully pour mixture into pie-shell. place pie on a baking sheet and cook for about 35-45 minutes or until the top is lightly golden brown and the eggs have completely set. take out of oven and let cool for about 10-15 minutes before slicing. can be served at room temperature along.

i served mine along a shredded kale, brussel sprouts, and radish salad with a dijon & apple cider vinegar dressing. 


ss said...

I think of myself as quite the gourmet quiche-maker, but it's true - it's too too easy. I am totally guilty of bringing these things to every brunch, but friends rave!!



© the things i want to remember All rights reserved . Design by Blog Milk Powered by Blogger