“All we are saying is give quiche a chance.”
My introduction to quiche was back in the 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.
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In a medium bowl, mix the first eight ingredients and pour into the pie crust. Bake in a 350-degree oven for 45-50 minutes. Let stand 10-15 minutes before cutting.
[Note- all ingredients can be mixed and refrigerated the night before.]
Filling Variation #1: Ham, cubed very small. Recommended cheese is Swiss.
Filling Variation #2: Bacon, crumbled very small. Recommended cheese is Monterey Jack or Swiss.
Filling Variation #3: Shrimp, cut into small pieces ... sauté in olive oil with onion; then drain and discard onion. Recommended cheese is Monterey Jack or Swiss.
Filling Variation #4: Smoked oysters, chopped and fresh chopped Baby Spinach. Recommended cheeses are 1 C Swiss & 1 C Gruyere.
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