“All we are saying is give quiche a chance.”
Busy B Quiche
My introduction to quiche was back in the late 1980’s at the Busy B Bakery in downtown Midlothian, Texas. I typically grabbed a quick breakfast of sausage & cheese kolaches and wolfed them down with coffee before heading to work. One morning my routine was broken when I discovered they’d run out of kolaches. Becky, the owner offered me a slice of quiche which I promptly turned down because “real men don’t eat quiche!” Not to be deterred, Becky placed a slice of quiche in front of me and told me to go sit down and eat it because it was “on the house.” Not wanting to hurt her feelings nor turn down a free breakfast, I did what I was told. For the next several years my routine breakfast became a slice of ham, bacon & cheese quiche! Apparently I was such a good customer that Becky gave me her recipe some years later.
This is a great recipe and so simple & quick to prepare. I usually make the filling the night before and keep it in the refrigerator until baking it the next morning in order to enjoy a fresh, hot slice of quiche.
There are literally dozens of filler variations for this quiche recipe; to name just a few ... bacon & Monterey Jack, sauteed shrimp & Gruyere, smoked salmon & Swiss, Goats' cheese with onion & tomato ... my favorite is ham & Swiss-Gruyere blend cheese thus this recipe. I try to always include sauteed sliced or diced mushrooms and either minced, liquid, or powdered onion or shallot. Chopped spinach is always an easy and welcome added ingredient which enhances the nutritional value plus including more color to the dish.
Ingredients
Instructions
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Set out the frozen pie crust to thaw. Assemble the ingredients. Preheat the oven to 350°F.
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In a medium size bowl, mix the first eight ingredients using a whisk or a large spoon.
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Pour the quiche batter into the thawed pie shell. Place the pie onto the middle rack of the oven and bake for 45-50 minutes.
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Before removing the pie from the oven rack, shake the dish gently, it should feel & appear firm and be only slightly jiggly. If done to your satisfaction, remove and allow to rest for 5-10 minutes. Serve hot or, if preferred, at room temperature.
Serving Size 1 slice
Servings 8
- Amount Per Serving
- Calories 288kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 9g45%
- Cholesterol 80mg27%
- Sodium 361mg16%
- Potassium 55mg2%
- Total Carbohydrate 16g6%
- Sugars 2g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
About the half & half ... feel free to substitute whole milk; I've also used table cream and even 1% milk with no noticeable taste difference in the dish.
I cannot over emphasize the used of filler variations. In addition to the handful I listed, I've used many others, sometimes to my wife's dismay, including crabmeat and also smoked oysters. Be sure to check that the cheese you use properly compliments the other filler.
