How to Make a Quiche?

Oh! I have a great spinach Quiche recipe that my kids just love! and it is super easy to make. Here it is:
2 deep dish frozen pie shells
1pakage frozen cut spinach(I get the big size. It used to come in small boxes- if you can find it like that- it takes 2)
1 can deviled ham(in the tuna isle- it took me forever to find it!)
2 Tbs. chopped onion
2 Tbs. butter
1 Tbs. nutmeg(to taste)
1 tea.salt
1/4 tea. pepper
2 lbs package of Montery Jack cheese( I shred this and use all but the last inch or two of the block- I don't remember how many cups that is)
1 1/2c heavy cream
4 eggs
Precook your pie crusts according to package instructions(I think it's about 10 mins at 425)
Cook spinach until soft- drain.
in skillet, saute onion in butter, add to spinach.
add seasonings, ham and cheese until cheese is melted.
In a separate bowl, combine cream and eggs- beat until well mixed. add to spinach mixture. Mix well. Pour half of mixture into each pie shell.
Bake at 350 for 45 mins or until knife inserted in middle comes out clean and top is slightly browned. cool for 10 mins and serve.
This is also great for breakfast the next day. Hope you like it!

Buy a frozen pie crust. Mix eggs and what ever toppings you would like in it, season to taste and bake at 350 until the mixture is firm and a fork or toothpick comes out clean but still wet. Let it sit to cool off a bit. They are so easy to make!

I always have Pillsbury pie crusts on hand, and I make quiche when I don't feel like cooking a big meal. I use 3 or 4 eggs, a splash of milk and whatever else I have in the fridge. You can use any leftovers you have for meat and veggies, saute any onion or green peppers you're using, add egg mixture(should cover other ingredients), throw a little cheese on top, and bake til set. Simple, nourishing, and good.

You can find a million recipes for quiche online, so here's a quiche making tip -

I always substitute 1/2 and 1/2 for heavy or whipping cream, and I never use more than 1/2-3/4 c. 1/2 and 1/2 (which often means that I end up adding more eggs than the recipe calls for) but this is much healthier (less fat, more protein) and it cooks a lot faster (because with more cream it takes longer to set). You could also use whole milk, but it probably wouldn't have that same quiche-y taste. Finally, you can throw pretty much anything in a quiche, but mozzerella cheese doesn't seem to work very well (especially fresh).

Happy dining!

http://allrecipes.com//Recipe/spinach-quiche/Detail.aspx

Link to a Spinach quiche. I think this is the one I have made a few times without the mushrooms and it comes out great.

here is a basic recipe for quiche loraine. http://allrecipes.com/Recipe/Quiche-Lorraine-I/Detail.aspx

I would keep the eggs cream ratio the same, then add ingredients as you want. For spinach, you may need to cut back a bit on the cream since it will sweat a bit.

Everyone in our family loves quiche.

Use 2 pie shells, you can make your own or purchase.
Basic mixture is
5 eggs
1 1/2 cups half and half (note most recipes call for heavy cream)
mix well and add any seasoning you'd like, I usually just add a little pepper

Then you can add whatever you want and use at least 4 oz of cheese per quiche. Note: you want to try to remove as much liquid as possible, so if you use frozen spinish, make sure you squeeze out as much water as possible. If using mushrooms or onions, you should saute them first.

You should precook the pie shell first. Prick with a fork and put in the oven at 400 for about 10 minutes. It helps to weigh it down by lining the shell with aluminum foil and filling with a weight, I use dried beans.

After the precooked shells come out of the oven, put the veggies and meat and 1/2 of the cheese into the shell, gently pour the egg mixture over the top and sprinkle the rest of the cheese on top.

Bake for 40 minutes at 400. Check to make sure a knife comes out clean when inserted in the center.

Pre-cook the