Tuesday, April 9, 2013

A to Z & Tasty Delights: Herb Infused Quiche!

Well H is coming a little late in the day. I've been sick this last week and just couldn't get myself to cook anything other than toast and instant mashed potatoes. Very exciting, right? LOL

Anyways. Today I finally got myself cooking and made a fancy quiche. 
Or rather the crust is fancy and a little special....

There's a lot of flexibility here with the ingredients.
Go for what you like filling and herb-wise :)

First up...Roll out your pie crust and sprinkle with all the seasonings you'd like. 
I added basil, parsley, oregano, garlic salt and pepper. 
Might have gone a little heavy on the herbs this time so it was...strong.
I'm going to try fresh herbs next time.

Roll your crust back into a tube shape and slice thinly.

Smoosh crust slices into pie plate.
Cut the slices thinnly and smoosh them really well. 
I didn't cut mine quite thin enough so had a very thick crust which I didn't love. 
The thinner the slices the better or you'll have a lot of dough in each bite. 

Mix your ingredients then pour into crust and bake.
This is so flexible. 
I use 5 eggs and a splash of milk as my base each time then I mix and match 
whatever veggies are on hand at the time. Just have fun with it :)

This actually turned our rather well and was tasty. I like the swirly crust and flavor but would slice/press each slice thinner next time so it cooks crunchier on the bottom. The sides were great though.
And I'll go lighter on the herbs.

I saw this crust originally with an apple pie and sugar/cinnamon instead of herbs. 
I'm so making that one day too.

Do you have a favorite quiche recipe? Ingredient?
Have you ever made a crust like this one? How'd it go?
What's your favorite breakfast?

Herb Infused Quiche Recipe (for printable recipe click HERE)

Pie crusts (homemade or store bought)
seasonings of choice
5-6 eggs
shredded cheese
splash of milk
1/2 onion
1-2 cups (really however much or little you'd like) chopped spinach or other veggies
  • Preheat oven to 375
  • Roll out crust and sprinkle liberally with seasonings. Roll crust back up and slice thinly. Then press slices firmly into pie pan making sure all gaps are covered.
  • Mix eggs, milk, veggies, cheese and pour into pie crust
  • Slice tomatoes and place on top
  • Bake for 35-40 minutes until eggs are cooked 

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