If you want a quiche recipe which is quick and tasty, suitable for breakfast as well as for dinner, then this one is a winner for you.
- 1 pie shell, pre-baked
- 4 fresh, free-range eggs, beaten
- 1 cup light cream
- 1 cup broccoli florets, steamed
- 1/4 cup green onions, finely chopped
- 1 cup shrimps, cooked, peeled
- 2 garlic cloves, peeled, minced
- 1/2 teaspoon salt (or less, if you prefer)
- freshly ground black pepper
- herbs & spices according to taste
Mix together the broccoli, shrimps, green onions and garlic cloves. Evenly spread them over the pie shell. In a bowl, beat the eggs, then gradually add the cream, salt and pepper, any other herbs and spices you like, stirring well until the custard becomes homogeneous.
Pour it over the quiche filling, making sure to have all filling ingredients evenly covered.
Preheat the oven to 350F. Bake the quiche for about 40 minutes. After 30 – 35 minutes, you can try it with a toothpick: insert it in the center and if it comes out clean, remove quiche from heat. If not, keep it in the oven for 10 minutes more, then try it again. Serve hot, but let is cool for about 10 minutes before cutting it.
- 1 pie crust, not baked
- 2 tablespoons all purpose flour
- 1 tablespoon butter
- 1 can crab meat, drained and minced
- 2 cups Swiss cheese, grated
- 1 cup green onions, chopped small
- 2 eggs, beaten
- 1/2 cup cream (you can replace it with low fat yogurt for a healthier version of this recipe)
- salt, pepper to taste
In a large bowl, beat the eggs, then add flour and cream. Add about 1/2 teaspoon salt (or less, if you prefer the quiche less salty). Mix well.
Preheat the oven to 350F.
Melt the butter in a pan, then add the green onions and cook for about 3-4 minutes over medium heat.If you want, you can use olive oil instead of butter. However, butter gives a special flavor to green onions, so that’s my favorite combination.
Add the cooked onions, the cheese and the crab meat to the egg mix, stir well and pour into the pie crust. Bake at 350F for about 45-50 minutes.
This quiche recipe is a quick one, because it doesn’t call for blind-baking the pie crust. Nonetheless, if you fear the pastry won’t bake well together with the filling, you can bake it separately for 30 minutes, then add the filling and bake it for 40 minutes more. Again, if you have plenty of time and you want homemade pie crust, that would add one more hour to the total time required for preparing this recipe from scratch to serving it on the dinner table.