1 deep dish, refrigerated pie crust or 1 homemade pie crust
1 small onion, diced
1-2 T. olive oil or butter
4-6 oz. cheese, grated (swiss, gouda, cheddar, jack, or a mixture)
4-6 lg. eggs, beaten
1 c. whole milk, half and half, or cream
salt and pepper, to taste
Options (choose 2 or 3):
1. Heat oven to 400 degrees. Place pie crust in pie pan, prick with a fork, and bake ~5 minutes until set and just starting to turn golden. Remove from the oven and cool. Lower oven temperature to 350 degrees.
2. If using meat, brown sausage or bacon over medium heat and drain well. If you are using ham, just allow it to drain on paper towels to remove any excess moisture.
3. Cook the onions in 1 T. olive oil or butter until translucent. Also brown the mushrooms, saute the bell peppers, brown the potatoes, or wilt the spinach, if desired, using the second tablespoon of butter or olive oil, if using these variations.
4. If using only meat, onion, and cheese, use six eggs. If using vegetables, too, reduce to 4-5 eggs. Beat eggs and mix with milk/cream, salt, and pepper.
5. Layer the meat, onion (other vegetables, if using), and cheese in the pie plate.
6. Pour the egg mixture over the layers.
7. Bake the quiche for 45-50 minutes until firm and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Feel free to play around with this recipe using different meat and vegetable combinations. It is very versatile, and can be used for any meal of the day. It also reheats surprisingly well. Enjoy!