I love to make this recipe on Sunday mornings to enjoy a relaxed breakfast over coffee but also use up some of the meat or veggies leftover from the week.
Prepared pie crust
5 ounces milk
½ cup cooked veggies
1 ¾ cup shredded cheese
I used a prepared pie crust – it’s just easier. Stick it well with a fork and bake at 400 degrees for about 7 minutes until it is just flaky. I don’t like to brown it because it will overcook when you bake the quiche. Check the crust while it is baking to make sure it doesn’t bubble up. If it starts to bubble up, stick with a fork and pat it down then finish baking.
For the quiche base, use 14 eggs + 5 ounces of heavy cream. You can substitute 5 ounces of milk for the cream, but if you do, you need to add 2 more egg yolks. Add pinch of salt and pepper to taste. Mix in blender for a few seconds until well whipped.
Sprinkle ¾ cup of the cheese on bottom of baked pie crust. Spoon veggies over the cheese evenly. Pour the quiche base into crust, making sure not to overflow. Top with remaining cheese. Reduce heat of oven down to 350 degrees. Bake quiche for 45 minutes. Check for doneness after about 30 minutes due to the differences in ovens. You know it’s done when it is lightly brown in color and firm to the touch. Rest for 5 minutes and serve.