Quiche Your Way

    Behold, readers, a recipe that will serve you well any time you need something for breakfast, lunch, or dinner . . . quiche!  I have sampled many a quiche in my lifetime and will always contest that this is by far the best recipe I have ever tasted.  The base is extremely simple to put together and makes for a fabulous weeknight dinner.

    I take a great deal of pride in this recipe because it was the very first recipe I ever found on my own that my grandmother and my mom began to make as well.  I first discovered it in Seventeen magazine when I was just 16 and for some reason thought that I wanted to learn to make it by myself.  I must have done ok with it because we all three fell in love with it right away and have continued to pass it on to many friends and family through the years.

   As always, I suggest that you start with a homemade crust.  Remember how I provided you with my favorite pie crust recipe and step by step directions many months ago?  Remember how I challenged you months and months ago to try making your own and stockpiling them in your freezer?  Remember how I told you that those store bought ones just don't measure up?  Now is the time to perfect that crust!  If you really must, grab one of those from the freezer aisle, but as always, don't blame me if your version is a little lacking!

   My original recipe called only for onions, cheddar cheese, and bacon as the add-ins and often this is how I still make it.  Recently, though, I decided to shake things up a bit and add some other flavors in.  Part of the reason for this was because after I posted my recipe for Prosciutto Wrapped Parmesan and Pears and recommended that you use Sartori  Parmesan, Rachel from the Sartori Family sent me a lovely gift box with all kinds of samples of their cheeses along with a wonderful folder packed with information about the company.  I already knew I loved their cheeses, but I was so impressed with the company after reading their literature!  I am always drawn to food companies that are based on family traditions and are dedicated to farm to table.  Sartori embodies both of those traits and I am proud to support them on my blog.  Pick up any of their cheeses in the fine cheese section at your grocery store and be prepared to fall in love!

   One of the cheeses Rachel included in my gift box was a Rosemary & Olive Oil Asiago and so I decided to swap my normal cheddar for this in the quiche.

    This proved to be a fantastic decision!  I decided to build on these Italian flavors by adding a Rosemary Sundried Tomato Ham from Boar's Head.  I am quite picky about my deli meat (and many, many, many other things in life) and generally only buy Boar's Head.  This is another great company!  I also added some sundried tomatoes and red pepper to the quiche.  Just be careful to not add in too much of the other ingredients because you need room for the filling.

   I was so pleased with the end result of these changes that I don't think I can go back to making my plain quiche for quite awhile.  I already tracked down the Rosemary & Olive Oil Asiago at my local Earthfare and can't wait to make another one with it!

   I am including the ingredients for the traditional quiche in the recipe below, but feel free to swap out and add in as you see fit.  If you do nothing else, though, I would suggest trying this with the Sartori cheese!

*****Disclaimer --- Although the cheese was provided to me courtesy of Sartori, all thoughts, opinions, and recipes are my own******

Quiche Your Way (click on title for a printable version)

1 9-inch pie crust, deep dish works best  (again, I ALWAYS use a homemade crust)
6 eggs
1 C. milk (I use 2%)
1/4 t. dried thyme
1/4 t. dried parsley
1/4 t. salt
1/8 t. black pepper
3/4 C. grated cheese (cheddar, swiss, asiago, etc.)
3/4 C. diced onions
1 C. cooked and chopped bacon or chopped ham
Other add-ins

Preheat oven to 400 degrees.  Press pie crust into pan or use prepared crust.  Place pie pan on a baking sheet lined with foil to catch spills.

Sprinkle cheese, meat, and vegetables in the bottom of the pie shell.  Place Set aside.

Mix together eggs, milk, and spices with a whisk, mixer, or blender until thoroughly combined and frothy.  Pour mixture into prepared shell very carefully.  Do not overfill.

Bake for 45 - 60 minutes or until golden brown and filling is set.

Allow quiche to rest for 5 - 10 minutes before cutting and serving.