Here is a super easy quiche recipe that Ben makes some times. It’s great for dinner with a salad or for brunch. We make the crust in our food processor using the recipe that came with it (okay, Ben does that too… the food processor is mostly Ben’s kitchen toy). You can find a recipe that works for you or you could buy crust if making it is too much. We’ll make a few balls of the dough for the crust at once and then put some in the freezer for later. I heard Jamie Oliver give a great tip for rolling out pie crust once. He said to roll the whole thing into a ball and then slice it into pieces of about the right thickness. Then you just place the slices in the pan and kinds of press them together so they become one pie crust. It’s much easier than rolling it out!
Here’s the recipe:
2 to 3 sliced mushrooms – put in the pie crust
2 to 3 handfuls of peas – put in the pie crust
4 eggs – beat together and then pour over the veggies in the pie crust
shredded cheddar – sprinkle on top
Bake at 350 for 25-30 minutes.
You can switch up the cheese or veggies, of course, in whatever combination you like. Follow the cooking directions for the crust if you buy it and the directions are different than here. We use peas right now because that’s what we have in the freezer, but because you can switch quiche up a ton of different ways, this recipe is a go-to for whatever veggie is in season that we have to use up.