I first made quiche when I worked at the Heron Cafe when I was 18 years old. What I really like about making quiche is that it is so satisfying to make. In this recipe I had made to much asparagus the evening before for dinner and I had a little kale that needed to be used up and voila!
QUICHE
Oven Temp 350 degrees F
Bake 45 minutes
1 pastry pie shell prepared for quiche filling (not baked)
3 eggs beaten
1 ½ cups cream or milk
2 cups grated cheese
2 cups cooked and chopped asparagus
1 cup raw chopped kale
1-3 tablespoons of flour
TIPS: Quiche will rise or puff up like a soufflé and then shrink to its usual size shortly after it cools down a bit. Add any variety of vegetables cooked or raw e.g. mushrooms, tomato, green onions or olive, ham and feta or spinach and cream cheese…be creative!
QUICHE
Oven Temp 350 degrees F
Bake 45 minutes
1 pastry pie shell prepared for quiche filling (not baked)
3 eggs beaten
1 ½ cups cream or milk
2 cups grated cheese
2 cups cooked and chopped asparagus
1 cup raw chopped kale
1-3 tablespoons of flour
- In a bowl combine and mix eggs, cream, grated cheese and vegetables
- Pour mixture into pie shell and bake
TIPS: Quiche will rise or puff up like a soufflé and then shrink to its usual size shortly after it cools down a bit. Add any variety of vegetables cooked or raw e.g. mushrooms, tomato, green onions or olive, ham and feta or spinach and cream cheese…be creative!
quiche.docx |