|Nutritional Guidelines (per serving)|
Everyone should know how to make a quiche. This classic French recipe is simple but satisfying, and easy to make if you follow a few rules. First, make sure the pie crust is cold. Second, measure the ingredients carefully. If you add too much flour, the quiche filling will not be light. And third, make sure you use 2% milk or whole milk and don't skimp on the cream. The fat in the cream adds to the richness of the recipe and makes the quiche filling tender.
If you buy pre-shredded cheese and a refrigerated pie crust, this Easiest Cheese Quiche takes about five minutes to put together. And it's so good, with only five ingredients! With a purchased refrigerated or frozen pie crust, this recipe is a winner and incredibly simple to make. Or, make your own pie crusts in big batches and freeze them. Thaw on the counter, then roll out and proceed with the recipe.
You could, of course, add about a cup of everything from thawed and drained frozen spinach to cooked sausages or onions or chicken or ham or shrimp or other vegetables to the pie crust before you pour in the egg mixture, but that would take more time! Use this recipe as a basis to create your own quiche masterpieces. And when you do, write down the ingredients you used so you can reproduce it.
You can use any type of cheese you'd like in this recipe. I myself like a combination of Havarti, Colby, and Parmesan cheeses. Enjoy this easy recipe with a nice crisp green salad and a glass of wine on a busy weeknight.
Preheat the oven to 375 F. Let refrigerated crust stand at room temperature 15 minutes, then gently unroll.
Place in 9-inch pie pan, press into bottom and up sides, and flute edges. Be careful not to stretch the pie crust as you work, because if you do, it will shrink during baking.
Sprinkle cheese into the bottom of the pie crust; set aside.
In a medium-sized bowl, combine the eggs, milk, cream, flour, chives, salt, and pepper, and beat with a wire whisk until the mixture is smooth and incorporated.
Pour this mixture, which is technically a custard, carefully over the cheeses in the crust.
Bake the quiche for 40 to 50 minutes until the quiche is puffed, golden brown, and set. Let stand 5 minutes, then cut into wedges to serve.