Quiche is perfect for any meal! I made this for brunch, served with a side salad. Soup is also a great accompaniment, since colder weather is on the way.
Truth be known, quiche is great for using up those few veggies you have in the bin, or leftover cheese. I used Gruyere and Manchego cheese in this quiche because I happened to have some leftover pieces. Any cheese will work. This would be great with cheddar and jack, or Swiss would be delicious! It’s basically an egg pie. So once you get the base of eggs and cream, it’s ready for whatever veggies and cheese you like.
INGREDIENTS
1 Pie Crust (homemade or store-bought)
5 large Eggs
1 cup Heavy Cream (or Half and Half)
2 Scallions, thinly sliced
1 cob of Corn (corn cut from cob)
1 small Red Bell Pepper, diced
2 cups Cheese, shredded (I used Gruyere and Manchego)
1 tsp Granulated Garlic
½ tsp Italian Seasoning
1/2 tsp Salt
Ground Black Pepper, to taste
METHOD
Preheat oven to 350 degrees.
Get your pie crust ready in the pie pan, and set aside.
In a large bowl beat together 5 eggs and 1 cup of cream (or Half and Half).
Stir in the scallions, corn, red bell pepper, garlic, Italian seasoning, salt and pepper to incorporate.
Stir in the cheese of your choice and carefully pour into the pie crust, being sure to distribute the filling evenly.
Bake for approximately 40-45 minutes, or until top is firm and feels set when you gently touch it.
Remove from oven and allow to cool.
Serve warm and enjoy!
Note: if top starts to brown before it is fully cooked, you can place a sheet of tin foil loosely over the pie to keep it from getting too brown.
