Wednesday, February 10, 2010

Quickie Quiche

I get home at 8pm, so I'm always looking to make dinner as fast as possible. Quiche is one of my standard quick recipes. I always have pre-made pie shells in the freezer for that reason. I prefer the deep-dish kind just to avoid overflows. Normally I go with spinach, because it binds best with the egg, but I had some baby bella mushrooms available so I thought I'd change it up a bit.

This recipe is a variation on the one found in Joy of Cooking:
3 eggs
1 cup of milk or heavy cream

1 pkg of mushrooms

1 frozen pie shell

1 cup of cheese
(gruyere is my favorite, but I only had cheddar today)
salt/pepper/pinch of nutmeg/sprinkle of dried rosemary

1. Preheat oven to 350.
2. Melt a Tbsp of butter in a pan and sautee mushrooms. Sprinkle in rosemary. You MUST cook the mushrooms until all the liquid comes out and evaporates. If you don't you'll end up with a soggy quiche.
3. Your oven should have reached the proper temperature by now, so put in your empty frozen pie shell. You want it to bake it very lightly, just so it dries out before you put in your ingredients (again, this is to prevent sogginess)
4. Beat your eggs. Mix in the milk, cheese, salt, pepper and nutmeg.
5. Take the pie shell out of the oven. Spread the mushroom over the bottom of the shell. Pour the egg mixture over top. Pop it in the oven and bake for 40-45 min.

Serve with a healthy side salad!


  1. yumyum! How do you make crustless quiche? Would you just grease the pan and pour the mixture straight in? I love quiche but I'm always looking for a way to make it lighter.

  2. I've never actually made crustless quiche but from what I've read looks like you might need to add some flour or breadcrumbs to help it hold together.

    I've made "healthy" quiche too with 2% milk and low fat cheese and that tastes fine. You can even go as far as substituting 1 or 2 of the eggs with Egg Beaters. The result's ok, but leaves you a lil empty