Quiche is basically just a savory custard which is baked in the shape of a pie, with various added ingredients, usually (but not always) including cheese, cooked meat, and vegetables. This makes it an ideal dish in which to use up leftovers! In fact, I often make twice as much as I need for a meat-and-veggie meal, on purpose, knowing full well that the leftovers can be efficiently transformed the next night in a quiche which will seem like an entirely different meal. “Real Women” (and men) just don’t have time to reinvent the wheel every night; anytime that I can cook two meals at once, I consider myself blessed.
- 2 cups cream – any style works – nutritional counts based on half-and-half
- 4 eggs
- Salt and Pepper
- 1 to 2 cups cooked chopped meat and/or vegetables
- 1 to 2 cups shredded cheese – typical “classic” quiches almost always specify swiss cheese, but you can use anything you like. I usually prefer to use 1/2 cup grated Parmesan (the real stuff please, grated freshly off a block and not simply poured out a green can) and 1 cup mixed, shredded other cheeses. Occasionally, I use some cream cheese or even feta, goat, cottage, bleu, or ricotta.
PREPARATION: Scatter the chopped filling ingredients and cheeses into a well-greased pan, no need for any crust, and pour the well-beaten egg and cream mixture over the top.
Bake at 425 F for 15 minutes, then lower the heat to 350 and bake another 30 minutes, until a knife inserted in the center comes out clean.
Allow to set out at room temperature for 5-10 minutes before serving.
*Reduce the cream a little when using moist filling ingredients, such as canned or frozen vegetables.
I figure 8 servings per quiche – assuming (for example) you used 1-1/2 cups shredded cheddar, 1 cup chopped cooked broccoli, and 1 cup (5 oz) chopped cooked chicken while following the above guide, each serving would then equal: 240 calories, 18 g fat (9 sat), 4 g carb, 16 g protein.
Here are several of my favorite variations on this theme; follow the same basic assembly and cooking instructions and customize to your heart’s content!
8 servings: 211 calories, 17 g fat (9 sat), 5 g carbohydrate, 9 g protein, each.
8 servings: 210 calories, 15 g fat (7 sat), 4 g carbohydrate (1 g fiber), 14 g protein, each.
8 servings: 228 calories, 15.5 g fat (8 sat), 5 g carbohydrate, 16 g protein, each
8 servings: 236 calories, 17 g fat (9 sat), 4 g carbohydrate, 16 g protein, each.
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