Guest Post by Sara
College students have extremely busy schedules—I know because I am one! My sophomore year I started an honors biology program where I met a few of my closest friends at school. Our biology classes required intense outside-of-class lab work and study sessions, so we saw a lot of one another. Last semester, though, the program offered only one lecture course with no lab or discussion. Suffering a bit from withdrawal, we needed to see more of one another and decided to meet once a week for dinner. We switched off at whose apartment we met and, therefore, who made dinner. One of my friends, Kirsten, can make a mean quiche; and one night, when her store-bought crust broke beyond repair, we looked up an easy crust recipe. After finishing off the delicious quiche we made that night, we decided the crust recipe was a keeper. This is when my love affair with quiche began.
The wonderful thing about quiche is that you can really put whatever you like in it. As a college student, my quiche is usually composed of vegetables I need to use up and milk that is close to its “best by” date. The quiche pictured is my idea of a Greek-style quiche, but I have included additional ideas for other quiche ingredients and flavors. My two friends and I could eat an entire quiche if we wanted to, but you should have leftovers. I know from experience that quiche can be eaten for any meal and, unlike most egg dishes, is great reheated. I hope you find quiche as tasty and convenient as I do!
Ingredients for Crust
- 1 to 1 1/4 cups flour (should not be overly wet or dry)
- 1/4 cup olive oil
- 1/4 cup cold water
- 1/4 tsp. salt
Ingredients for Basic Filling
- 4 eggs beaten
- 1 cup milk
- 1/2 tsp. ground black pepper
- 1/2 tsp. salt
- 1 cup shredded cheese of your choice
- Filling addition of your choice (see below) – Quantities are dictated by your taste buds and the size of your pan!
Mix crust ingredients together using a 10-inch pie pan as your bowl.
Form the pie crust by pressing dough onto bottom and up the sides of the pie pan.
In a medium-sized bowl, beat eggs and stir in milk, salt, and pepper; set aside. Sprinkle half of the cheese into the pan to cover the bottom of the crust. Prepare fillings to your liking—I sauté most vegetables and cook any meat I use. Add about half of the fillings to the bottom of the crust.
Bake at 375 degrees F for 30 to 45 minutes. Baking time depends on filling ingredients and your oven (some are not calibrated properly). To judge when quiche is done, I do the “jiggle” test. Gently shake the pie pan–center of quiche should be firm and not liquid-y. Edges of crust should be golden brown.
**Note: Ingredient amounts are approximated. Alter to your preference and size of pan.
- 3/4 cup Feta cheese, crumbled
- 1 cup chopped tomatoes
- 1 cup chopped spinach, cooked
- 3/4 cup chopped onion, sautéed
- About 1 cup chopped of any combination of the following:
- Red pepper
- Potato (makes it more like a frittata)
- Asiago (my favorite!) or cheddar cheese
- Bacon and/or sausage and/or ham chopped and cooked
- Onion chopped and sautéed
- Cheese of your choice
- Chorizo sausage
- Mexican blend cheese
- Chili powder and/or cumin – 1/8 to 1/4 tsp. of either or both to taste
5) Whatever you like!
Choose your favorite meats, vegetables and cheese
College Corner Tips
1) Use frozen vegetables such as broccoli. In some cases, they are not as good as fresh veggies but they will save time.
2) Make the crust right in the pan! One less bowl to clean is always a good thing.
3) Make it a meal:
- For breakfast serve bacon or sausage on the side
- For lunch or dinner, add a salad
- Eat it alone—quiche is really a meal all by itself!
Source: Crust from my friend Kirsten / Fillings: Off-the-top-of-my-head Sara originals