Quiche

A quiche is a fritatta in a pie crust, because fritattas stick like all get out no matter what else you do to them (in my experience). All of this, in turn, is a baked omlette, making it significantly easier to do four at the same time without anything exploding. They're also a solid protein base to revive leftovers that may be disappointing in quality or quantity.

Required Ingredients

• Deep Dish pie crust, the frozen kind
• 6 eggs
• milk, just a splash
• salt and pepper

Topping Set Ideas

(make sure to prepare these appropriately, in cases of meat and if you'd like veggies pre-cooked)

• Fresh cherry tomatoes and fresh baby spinach
• Ground beef and herb roasted potatoes
• Bell peppers and onions
• Leftover ratatouille
• Crumbled bacon or sausage
• Mushrooms and onions
• Diced ham
• Tons of shredded cheese (feel free to add this to any quiche contents)
• Leftover BBQ
• Leftover fajitas
• Favorite omlette fillings of any kind
• almost literally anything, for real. Pasta dishes get a little weird but aren't inedible. Maybe strain the juice off if you're using soup.

Process

1. Preheat oven to 350 F


2. Put all of the eggs, salt and pepper, and the milk into a large bowl or blender. Blend or mix the absolute daylights out of it, until frothy.


3. Pour the egg mix into the pie crust.


4. Add any or all of the toppings, until the mix sits just below the edge of the crust.


5. Bake for 45 minutes to an hour (or more, I like mine extra crispy!) until a toothpick in the center comes out clean.