Quick & Easy Quiche

Ok, so I am not at all an "Egg" person, but my husband and my daughter are.  We go through a ton of eggs in my house, usually because I am baking or making breakfast.  My husband, for some reason, decided that he wanted to try Quiche for some reason a few weeks ago, and all I could think was "wow, that name even sounds like it would be hard to make", but to my surprise, I was very wrong.

I can't credit this recipe or the find of this recipe to myself, because my husband was so ready for me to make it for him, that he decided to find a recipe for me to try himself.  He found the recipe over at theKitchn.  This site is wonderful, and full of tons of recipes that I can't wait to try. I couldn't believe how easy the quiche was to make, and he loved it.  I tasted a little bit, and I could tell that all the flavors came through quite well with the ingredients I used, and it didn't stand a chance against the Mr. 

This recipe was so quick and easy to follow.  I had no idea that I could have been making this dish this entire time for breakfast and brunch, and really any other time you would like to have it.  It was just as good cold and at room temp as it was warm, so it is a good treat to have anytime.   I am so glad that I, well my hubby, found this recipe for me.  What types of ingredients do you put in your Quiche, and how easy is your recipe to make???

Please Note that the Original Recipe Credit for Foolproof Quiche Belongs to theKitchn:
My ingredients differ slightly from the original.

What You Need:

1 9-inch pie crust (I used a store-bought deep dish pie crust this time, and it worked well)                                2 cups filling ingredients, like bacon, mushrooms, onions, and spinach (I used 2 cups of these exact ingredients, cooked them together in a sauce pan.  Ready made bacon and frozen spinach were cooked separately then added to the mixture)
1-2 cups (3 oz - 6 oz) grated cheese, like Gruyere, Swiss, or Cheddar (I used a shredded mixture of colby and cheddar)
3 large eggs
1 cup (8 oz) milk
1/2 cup (4 oz) cream
1 teaspoon salt
9-inch cake or pie pan - straight-sided is traditional, but a pan with sloped sides works fine.
1. Blind-Bake the Crust: Preheat the oven to 350.  Bake frozen crust for about 20 minutes or until the crust begins to very slightly brown.  Cool the crust for about 10-15 minutes before adding the filling.
2. Prepare the Filling: While the crust is baking, prepare your quiche filling. Make sure all ingredients are cooked through and fairly dry. (I cooked and completely drained the spinach using a paper towel to squeeze out the excess water.  I also cooked the mushrooms thoroughly to release all the extra moisture from them as well.  Add the spinach and mushrooms to a saucepan that should already be cooking the bacon and onions.  Saute' just a until the onions are soft.)
3. Prepare the Quiche Filling: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
4. Prepare the Custard Filling: Whisk together the eggs, milk, cream, and salt until frothy. Pour the custard into the pie crust.
5. Bake the Quiche: Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes, but ideally overnight. (My husband was not waiting overnight to try this quiche.  It was fine after about 20-30 minutes of cooling.)
Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.

Thanks to theKitchn for sharing such a wonderful and easy recipe.  Hop on over for some different variations of the recipe and to find more great recipes to try. 
Thanks for stopping by and have a Beautful, Blessed Day!!!

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