I love quiche for breakfast. I love quiche for lunch. I love quiche for dinner. I love quiche hot. I love quiche cold. So does hubs, I knew there was a reason why I loved him so… that’s my little poem for you on the beautiful Sunday!
Quiche is just a versatile dish. You can add anything you like. For this quiche, I used crispy bacon, zucchini, onions, baby bella mushrooms and Mozzarella cheese. This recipe is for a 10″ pie.
10 slices bacon, fried crisp and crumbled ( bake at 350 until crispy, drain on paper towels)
1 onion chopped
4 Baby Bella mushrooms, sliced
1 zucchini, sliced
1 Tbsp olive oil
1 partially baked pie crust (recipe below) for a 10″ pie pan
2 cups milk
1/2 tsp salt
1/2 tsp nutmeg
pinch cayenne pepper
1 1/4 cups grated mozzarella cheese plus 1/4 cup grated mozzarella and provolone cheese for top of quiche
Preheat oven to 425.
Sprinkle crumbled bacon over pie crust.
In a saute pan, heat olive oil, add onion, mushrooms and zucchini, saute onion, mushrooms and zucchini until soft. Layer zucchini, mushroom and onions over bacon. In a separate bowl, combine eggs,milk,nutmeg and cayenne pepper and beat to mix thoroughly. Sprinkle cheese over veggies and ladle the egg mixture over all. Bake for 15 minutes at 425, place crust rim cover over crust so that it does not burn, use foil if you do not have a crust cover. Sprinkle 1/4 cup cheese on top of quiche, then lower heat to 350 for 30 minutes more or until a knife inserted in the center comes out clean. Serve in wedges, hot or cold.
Recipe for Pat in Pan Pastry Crust
This recipe is doubled for a 10″ pie crust
Partially bake for a quiche
2 2/3 cups flour
1 tsp salt
1 cup shortening
8 Tbsp cold water
Heat oven to 425 F
Mix flour and salt in a bowl. Cut in shortening with pastry blender, or two knives until mixture looks like tiny peas. Sprinkle 7-8 Tbsp cold water, One Tbsp at a time, stirring with a fork after each addition. Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1-2 tsps of cold water if necessary) Pat in bottom and up sides of pie pan, press fork around edges and side of pan. Bake 15 minutes until golden brown, for the quiche, partial bake for 7-8 minutes.