Amber’s Easy Quiche
Quiche Tart-lets for Mother's Day
Spring is a great time to bake quiche. I know that many of us stay away from it because the men in our lives aren’t supposed to like it! In reality, most men are fine with it. I think it’s the name that gets a bad wrap.
Yesterday was Mother’s Day and I baked 120 of the tart-lets pictured above for a special community breakfast I helped with. I cooked some crumbled sausage with onions, green peppers and sun-dried tomatoes, tossed it all with my Italian Flavour mix and used some grated old cheddar to top them. I always put the cooked meat and vegetables in the raw pastry shell and then pour the egg mixture over top. That way, I can evenly distribute the filling. The final step being topping the whole thing with cheese.
One issue I have with most quiche recipes is there necessity for so many eggs. Although eggs are the main ingredient, you can make a lovely quiche with only a few eggs and it will feed a family of 4 for dinner. In this day and age, could it be more affordable? I don’t think so.
So, here is my recipe. It’s a secret that I use so few eggs but I’ve never heard a complaint and neither will you.
You can buy store bought tart shells, small or large or you can omit the pastry altogether and bake it as a souffle in a well greased baking dish. It all works and is fool-proof!
Recipe: Amber’s Easy Quiche
Ingredients
- 3 eggs, whisked
- 2 tbsp of flour
- 1/2 tsp. of salt or your favourite spice mix
- 1 cup of half and half
- 1 cup of shredded cheese, your favourite
- (1 cup of cooked meat and or vegetables) optional
- (1 unbaked pie shell or 30 unbaked tart shells) optional
Instructions
In a large bowl, whisk the eggs with the flour and add the salt. Whisk in the half and half and pour into unbaked pastry shells or well greased baking dish. Top with cheese and bake at 350 for 30-40 minutes or until puffed and golden.
Microformatting by hRecipe.
