Easy Quiche 4 Ways

With a nice salad tossed in a vinaigrette dressing, quiche makes a wonderful brunch, lunch, or light dinner. I even enjoy leftover quiche for breakfast. And it always comes out well, so you can vary the fillings with great results. My 4 favorite quiche variations are:

1.   Traditional with cheese and cured pork
2.   Broccoli and Cheddar cheese
3.   Sautéed mushrooms and onions with cheese
4.   Seafood and cheese

Important Tips: Before adding the filling, cook the pie crust until it’s almost completely done. Once the filling is poured in, the crust doesn’t ever crisp on the bottom. And use your favorite pie crust recipe or prepared crust. My very favorite to buy is Oronoque Orchards frozen crusts. 


Quiche 4 Ways
Makes one 9-inch quiche

Basic Custard Filling
3 eggs
1 ½ cups half-and-half cream
½ tsp. salt
½ tsp. dry mustard powder

1.    Preheat the oven to 375 degrees. Prick the pie crust all over the bottom and up the sides, with a fork. Bake the pie crust until light golden brown, according to the directions on the package, or your recipe. If the pie crust puffs up a little, use a spoon to gently deflate it and let it cool. 

2.    Mix the eggs, cream, dry mustard powder, and salt in a bowl and set aside.

3.    Scatter the fillings (see below) over the bottom of the prebaked crust. Pour the milk and cream mixture over the fillings and bake approximately 45 minutes at 350 degrees, until it’s firm.  If you insert a sharp knife in the center, it should come out clean.

4.    Remove from the oven and let rest approximately 10 minutes before serving.


Traditional Lorraine Filling
6 slices of bacon that have been crumbled
¾ cup chopped ham, sautéed pancetta or French lardoons
1½ cups shredded Swiss or Gruyere cheese

Onion and Mushroom Filling
1 cup mushrooms that have been sautéed in vegetable oil
1 cup of sliced onions that have been sautéed in vegetable oil
1½ cups shredded Swiss or Gruyere cheese

Broccoli Cheddar Filling
1½ cups of broccoli flowerets that have been partially steamed or microwaved
1 ½ cups shredded Cheddar cheese

Seafood Quiche Filling
¾ cup cooked shrimp (if large, chop them slightly)
¾ cup cooked small bay scallops (sautée them in a little oil)
1½ cups shredded Havarti cheese with dill, Monterrey Jack, Swiss, or Gruyere