Quick Quiche

I haven't had much success making pastry and frankly, I avoid making it at all. If I have to, I resort to frozen ones or even ready-made pie cases.

The quiche recipe I use is a rough combination that I tweak according to my mood, the saltiness of the cheeses used and the other ingredients I add, whether bacon, salmon, tomato, spinach etc.

I'm not a cheese connoisseur so I can't claim to know the best combination. I just love cheese, any combination does it for me and I haven't found one that doesn't work well yet. When in doubt, I check out this site.


Quick Quiche Mix
makes about 3-4 cups

3 eggs
1 cup heavy cream
1 cup milk
2 cups grated soft or semi-firm cheese
1 cup grated crumbly or firm cheese
1/4 tsp of any suitable spice (optional)

Beat the eggs before adding in all the other ingredients. This time, I used Colby Jack and Parmesan. Spoon the quiche mix into the pastry cases and top with desired toppings. I used leek, cherry tomatoes and leftover gorgonzola for variety.

Bake in a 350F oven for 20-30 minutes until mixture is cooked. The quiche will puff up quite a bit in the oven but the puffiness will subside upon cooling.