Quiche Three Ways

Mornings seem to always be a mad rush at my house, regardless of how much I prep and plan the night before.  For that reason, I really like to have things on hand that I can whip up or grab as I race out the door and into traffic.  This is a recipe for a large quantity of quiches- I made about 50 but the amounts can easily be adjusted if you wanted to make less.  For every two eggs I use half a cup of milk.  The other ingredients don’t have to be in exact quantities either, you can really use any veggies that you have in the refrigerator.  The amount of salt and spice can also be adjusted easily according to taste.

 

 

 

 

Pour into the pre-made tart shells and bake in a preheated oven until the centers are set (approx 25-30 minutes).

 

Once cooled, these tarts freeze really well and can be reheated in a toaster oven straight out of the freezer.

Quiche 3 Ways

www.iamartsy.ca

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Ingredients

  

• 8 Eggs
• 2 cups milk
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp of hot sauce optional

Cheese and Meat Quiches

• a few slices of deli meat roughly chopped
• 1/2 cup of shredded cheese any kind

Veggie Quiches

• 1/2 each of a yellow and red bell pepper finely chopped
• 1/2 red onion finely chopped
• 1 handful of spinach finely chopped

Asparagus Quiches

• 6-8 springs of asparagus woody ends discarded and the rest finely sliced
• 1/2 red onion finely chopped
• 1/2 cup grated cheese any kind

Instructions

 

• Preheated oven to 375°, arrange the tart shells on a cookie sheet and bake empty for 5-10 minutes until they’re lightly golden.
• Remove shells from the oven and let cool completely.
• In a large mixing bowl, beat together the eggs, milk, salt, pepper and hot sauce.
• In three smaller bowls, add the ingredients for each type of quiche and then divide the egg mixture evenly among each bowl and mix well.
• Spoon the mixture into the shells, bake for 25-30 minutes until the centers are set.