Ingredients:
- 1 prebaked 9-inch (23 cm) deep-dish pie shell
- Filling ingredients (see Variations)
- 4 eggs
- 1 1/2 cups (375 mL) evaporated milk or light cream (5%) or half-and-half (10%) (TABLE CREAM)
Instructions:
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Spread filling ingredients in pie shell.
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Whisk eggs and evaporated milk in medium bowl. Pour mixture over filling.
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Bake in preheated 350°F (180°C) oven until a knife inserted near centre comes out clean, 35 to 40 minutes. Let stand for 5 to 10 minutes before serving.
Video:
Variations:
Corn Quiche: Combine 1 cup (250 mL) fresh, canned (drained) or frozen (thawed) corn, 3/4 cup (175 mL) shredded Cheddar cheese, 1/4 cup (50 mL) finely chopped onion, and 2 tbsp (30 mL) chopped fresh parsley.
Quiche Lorraine: Combine 6 slices crumbled crisp bacon, 1 cup (250 mL) shredded Swiss cheese, 1/4 cup (60 mL) minced green onion, 1/4 cup (60 mL) each green and red pepper strips, 1/4 tsp (1 mL) ground nutmeg, and 1/4 tsp (1 mL) dry mustard.
Mushroom Quiche: Combine 1 cup (250 mL) sautéed sliced mushrooms, 1/2 cup (125 mL) shredded Cheddar cheese, and 1 tsp (5 mL) dried thym.
Shrimp or Crab Quiche: Combine 1 cup (250 mL) cooked shrimp or crabmeat, 3/4 cup (175 mL) shredded Swiss or Gruyere cheese, 1/4 cup (60 mL) chopped onion, 1/4 cup (60 mL) chopped green pepper, and 1 tsp (5 mL) dried tarragon.
Ham and Cheese Quiche: Omit pie shell. Spray pie or quiche pan with cooking spray. Line with crustless bread slices. Combine 3/4 cup (175 mL) shredded Swiss cheese, 3/4 cup (175 mL) diced cooked ham, 1/4 cup (60 mL) chopped red or green bell pepper, and 2 tsp (10 mL) finely chopped fresh chives.
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