Quiche, on a restaurant menu,  always seems like such an elegant meal. And it’s delicious! Swiss cheese & ham quiche, Gruyere & spinach, broccoli & cheddar, asparagus & mushroom . . . or toss in artichoke hearts, bacon, sauteed onions or roasted red peppers or any combination of foods you have. Most anything you like will work in a quiche.

But really, it’s just eggs with leftovers tossed in. Part of what makes it seem complicated is the crust…that adds a whole new step to the cooking process.  You can buy a premade crust. or you can skip it entirely. Just oil or grease your pie pan or dish generously first. I’d recommend a square pan if you are skipping the crust, because it’s easier to cut into squares & remove from the pan – one thing the crust does is hold the pie shaped wedge points together for easier serving.


  • 3 eggs
  • 3/4 cup half & half
  • 1/2 cup milk
  • 1/1/2 cups grated cheese ( use any mentioned above)
  • 1 to 1 1/2 cup chopped cooked vegetables or whatever (or veggies straight from the freezer, thaw and drain first)
  • 1/4 tsp pepper or to taste

Beat eggs until well mixed, beat in cream, milk and pepper. Stir in cheese & vegetables & whatever. Pour into pie crust or greased pan. Bake at 375 for about 25-30 minutes or until quiche is set. That’s it! Let set for about 5 minutes before cutting for easing serving.

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