Friday! Is it just me or has time been flying by these past few weeks? It feels like every other day I’m either wishing all of you a good weekend or telling you about the end of my weekend. Today’s recipe has me salivating for a slice of quiche. Several months back, I made a Bacon and Cheese Quiche
and like all quiches in our house, it was a big hit. Recently, I decided I wanted to make a plain quiche. Even though I love adding vegetables to dishes and sprucing them up with spices, every once in a while, I crave something simple and plain. This quiche recipe
is straightforward and kid-friendly. It’s basically cheese and milk and eggs. Ok, it has a dash of nutmeg which you can leave out if you’re making it for ultra-picky and alert kiddos with hawk eyes (you know, the kind that can find that one little sliver of basil in a mass of pasta that accidentally
made its way into the dish). The nutmeg just serves as a flavor enhancer. I used swiss and cheddar but you can play around with the cheese combos. I liked the flavor of these two combined because swiss is very subtle while cheddar is a bit overpowering. They balanced each other out for a perfect result.
Have a wonderful weekend and thanks for reading!
P.S. I’m not doing anything overly fun or exciting this weekend. I’m hoping that at least one of you has something amazing planned…
Fresh farm eggs in various shapes, sizes and colors!
The quiche “batter” mixed together…
Poured into the crust…pre-baking
QUICHE RECIPE AND INGREDIENTS
Quiche crust (use the crust from recipe here)
OR (Gluten Free quiche crust recipe)
1/3 c heavy whipping cream
2/3 c milk
3/4 c swiss cheese, shredded/grated
1/4 c + 2 T cheddar cheese, shredded/grated
dash of nutmeg
dash of salt
Preheat oven to 425F.
Make crust per the directions, up to and including this step; Preheat oven to 425F and place a sheet of foil inside plate, forming it to cover the bottom and sides of the dish. Bake for 15 minutes. Remove foil and bake another 5 minutes.
Remove the crust from the oven.
While your crust is baking, combine the eggs, milk, cream together in a large bowl. Add in both cheeses, salt and nutmeg. Pour into crust, taking care to spread the cheese around (be sure it’s not clumped together in one area of the crust). Bake at 425F for about 30-35 minutes. Quiche should be set in the center and knife should come out clean when inserted into the center. If it’s still loose, bake for a bit longer until knife comes out clean, about 5 minutes.