Hello there! Today’s adventure is in the kitchen! 

Today I am making quiche. It is a great way to use up the little bits and pieces that seem to collect in the fridge.

I start with a pie crust – You can make your own or purchase a pre-made crust. It needs to be blind-baked. Line your pie dish or quiche pan with the crust. Prick the shell all over with a fork and bake at 450F for 10 to 12 minutes.

I found a little bit of ham in the fridge, half an onion and a heel of Pepper-Jack cheese. I chopped up the ham & onion, then shredded the cheese.

Next, you need to make the egg custard. Crack three large eggs into a measuring cup and add enough milk or cream to make 1-1/2 cups. Add some salt, pepper, and fresh nutmeg to taste and set aside.

When the crust has finished baking, let cool for a few minutes. Then add the chopped-up ingredients and cheese to the empty pie shell. Slowly add the custard and return to the oven. Bake at 375F for 30 – 35 minutes. Let stand 10 minutes before serving. 

• 

• 

• 

I found a partial package of mushrooms that I sliced and sauteed to serve alongside. You could also add them to the quiche if you like. I also added a refreshing cucumber salad.

Delicious! …and we cleaned out the fridge!

Some other variations are:

1. Add 1 cup cooked shelled shrimp & swiss cheese;
2. Add six strips of cooked & crumbled bacon & cheese;
3. Quiche Lorraine is the most famous and mother of all quiche – use the richest cream you can find instead of milk, and use only bacon, no cheese, decadent but delicious;
4. Use a small finely chopped shallot, 10-oz of blanched & chopped spinach & swiss cheese;
5. Other additions: sausage, chicken, tomatoes, sun-dried tomatoes, broccoli, peppers – get creative.

Happy cooking, Connie 🙂