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quiche sherry's way

(3 ratings)
Blue Ribbon Recipe by
Sherry Blizzard
Piney Flats, TN

Quiche is a lovely and easy thing to throw together and put on the table in 1 hour. Fill the shell with ingredients you love and call it good. Today, I am using leftovers in my fridge and ingredients that are readily available from the pantry. My absolute favorite is simple... Spinach and Gruyere cheese with a tiny bit of bacon on the bottom. Use leftover chicken and green chile, sun-dried tomatoes, and basil. Anything goes with quiche!

Blue Ribbon Recipe

Pretty much everything but the kitchen sink in this quiche recipe - and it's a great combination. All the flavors made our taste buds sing. We used ham, artichokes, spinach, sun-dried tomatoes, and Swiss cheese. Yum! It makes two quiches, so this is perfect for a holiday brunch.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 (Makes 2 quiches)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For quiche sherry's way

  • 2
    pie shells
  • 4
    eggs, beaten
  • 2 c
    half and half
  • pinch
    sea salt
  • pinch
  • 4 slice
    bacon, fried and crumbled
  • 1/4 c
    red onion, diced fine
  • 1 c
    crab or ham or any veg you want (I like spinach)
  • 1 c
    sliced mushrooms, sauteed lightly in butter with a pinch of basil, sweet marjoram and oregano
  • 1 c
    artichoke bottoms drained and diced
  • 1 c
    grated cheese (your choice: havarti dill works great with a fish ingredient, Swiss is one of my faves but cheddar or jack is also good.)
  • dusting
    paprika to color
  • Pinch
    a good pinch of thyme crushed between your fingers over the top

How To Make quiche sherry's way

  • Pie crust prepared.
    Line your pie dish with a crust.
  • Vegetables and meat added to the pie filling.
    Next, put in the crumbled bacon, onion, crab OR ham, OR any veg you want. Add the mushrooms, and artichokes (zucchini, broccoli, spinach, anything goes...).
  • Grated cheese on top of meat and vegetables.
    Top with grated cheese. I have used many different kinds of cheese. You know what you like. Gouda, feta, Havarti, and even goat cheese work.
  • Wet ingredients poured into pie crust.
    Stir together the wet ingredients and pour over the top of your quiche. I like to gently massage the wet into the dry, just briefly before putting it into the oven.
  • Thyme and paprika sprinkled over the quiche.
    The last thing to do is sprinkle a light dusting of paprika and crushing thyme between your fingers all over the top.
  • Baking the quiche.
    Bake at 425 for 15 minutes. Turn the oven down to 300 and bake for another 40 minutes or until the center comes out clean when penetrated with a sharp knife. Allow to cool for 10 minutes before cutting to serve, or cool completely, then cover in foil or freeze to reheat later.