|½ Cup||Light Cream|
Preheat the oven to 350°F.
Star ingredients are the highlights of the quiche. They can be any meat or vegetable that has been previously cooked. Quiche is a great way to use up leftovers. Cheeses and finely chopped herbs also make a good addition to quiche. Leftover Chinese take out... the toppings off pizza... even sliced lunch meat. It's all quiche worthy. This recipe is designed to make one individual 8 oz quiche. It can be easily multiplied to make many or larger quiches.
I like to use individual 8 Oz ramekins because it's easy to control portion and it's easier to serve than a 9 inch pie pan sized wedge because there is no crust to hold the slice together. Any smallish baking vessel will do. Just fill it half way with your chosen star ingredients which have been chopped or grated into bite sized pieces. If you're using very wet ingredients, like spinach, make sure you squeeze out as much of the liquid as you can first. Don't pack them in, we want the egg mixture to get down in there and hold it all together.
To make the egg binder, whisk the egg until smooth. Add in the cream and spices and whisk briefly to mix. Couldn't be easier. Now you can strain the egg mixture at this point through a fine mesh strainer to remove the chalazae, those white bits of egg that won't mix in. I don't usually bother.
Place the baking vessel with the star ingredients on a baking sheet and pour the egg mixture until it comes up to a quarter inch from the top.
Bake for 25 - 30 minutes until just the centers are still wet.
Let the quiche sit on the counter for 20 minutes to finish cooking. Serve warm or at room temperature.
Quiches freeze well so I usually make a few extras when I make one for breakfast. Just wrap the quiche first in plastic wrap then in foil. They will be good for about two months. Don't forget to mark you quiches with their star ingredients and an expiration date that's two months from the day you're freezing them.
To revive a frozen quiche first remove it's wrappings and then return it to a 350°F oven. This will take roughly twenty minutes if the quiche has thawed; 30 minutes if it hasn't. Or you can use a probe thermometer to bring the center back up to approximately 74°F (room temp) to 120°F. (warm)
Yes quiche takes a little time, but it is so worth it.