Chris and I love quiche. Especially when it involves feta cheese, therefore both of the quiche-varieties that I make regularly include feta cheese. I am going to share the base recipe for a good quiche, and then add some ideas for fillings below.
Base Recipe for a Good Quiche:
1 pie crust (9 inch)
5 large eggs
1 cup milk
– Preheat your oven to 375 degrees F. Lay the pie crust in your pie dish and trim the edges if needed. In a large bowl, whisk together the eggs, milk and salt/pepper. Pour the egg/milk mixture over the pastry into the pie dish and bake for about 45 minutes or until the egg is set and the pie crust is golden. And…. you’re done!
Butternut, Feta Cheese and Peppadew: I just boil or steam small cubes of butternut squash until it’s tender, and add it to the egg/milk mixture in the recipe above with some cubes or crumbles of feta cheese and some thinly sliced peppadews (peppadews are a sweet pepper that is imported from South Africa. I get them at my local grocery store here in North Carolina.) Season with whatever herbs you want, follow the recipe above to bake it and done!
Spinach, Feta Cheese and Mushroom: I saute the spinach and mushroom in a tiny bit of olive oil until wilted/soft, then squeeze all the excess moisture out before adding it and the cheese to my egg/milk mixture. I like to add just a small handful of grated cheddar cheese to this one as well, to add a little bit more flavor. So good!
Some more ideas that I have thought of but not cooked yet:
– You could do a breakfast quiche, perhaps with some cooked onion, some cooked bacon and then some slices of tomato laid on top
– I think feta cheese, shallots and roasted red pepper would be good
– Zucchini, mushroom, onion, tomato
– Canadian bacon (it’s a little meatier than bacon), baby tomatoes (sliced in half), mushroom, cheddar cheese
All these ideas are to inspire you – you really can put almost anything in a quiche. It’s something you can make all year long with whatever’s in season. I often make a quiche or two on Monday or Tuesday and we eat on them for lunch throughout the rest of the week. Happy ‘quiche-ing’!