There is nothing easier to make for a quick meal than a quiche. All you really need are cream and eggs, the rest is up to you. I strongly suggest a heavy dosing of Gruyere cheese as nothing makes a quiche taste more rich and delicious than Gruyere; a few scrapings of fresh nutmeg can give it that little something extra that will have your guests raving. After that the choice is up to you. I'll often make quiche when I want to clean out the vegetable bin in the refrigerator, those last couple of mushrooms, the bunch of scallions beginning to sag, the half pepper, even the remnants of last night's roast chicken, all contribute to a delicious tasting quiche. Depending upon the ingredients it can be hearty or light, and it's well suited to any time of the day -- brunch, lunch, or dinner. It can be prepared up to a day ahead and baked when you need it making it the perfect choice for your busiest of days. How's that for versatile?
Here's one of my favorite recipes both for simplicity and taste.
1 refrigerated pie crust
1 cup shredded Gruyere cheese
1/2 cup each:
Chopped green pepper
2 cups half 'n half
2 tablespoons flour
Grating of fresh nutmeg (about 1/4 tsp.)
Preheat oven to 450 degrees F.
Let crust come to room temperature. Unroll and press into the bottom and up the sides of a 9" deep dish pie plate. (If you don't have a deep dish pie plate, it's perfectly acceptable to use a deep dish frozen pie shell.) Saute peppers, onions, mushrooms, ham, and bacon together in a medium saute pan until done; drain. Place in bottom of unbaked pie shell and top with cheese. In a separate bowl, beat eggs. Whisk in half 'n half and nutmeg. Add flour to mixture and mix until smooth. Pour on top of ingredients in pie shell. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and continue baking for 25 more minutes. Let stand for ten minutes before slicing.