Continuing with my winter baking craze I decided to make my first ever quiche! I already had many of the ingredients at home so I picked up feta, grape tomatoes, bacon and a frozen pie crust. I started with this Tomato and Basil Quiche recipe as a base.
Then I turned to The Joy of Cooking and learned that you need 3-4 eggs for every 2 cups of milk and to brush the pie crust with egg yolk to prevent sogginess. After sauteing onions and mixing the eggs and milk I layered feta, bacon, broccoli and tomatoes into the pie crust. Then the milk egg mixture is poured into the pie and extra feta is layered on top.
Ready to Bake Quiche
I spilled a bit of the soupy mixture moving the quiche to the oven so I definitely recommend using both hands and carefully transferring your quiche. Cooking time varied by recipe anywhere from 15-35 minutes so after 20 minutes I did the ‘toothpick test’ every five minutes. After 35 minutes the result was this gorgeous and delicious pie. It was consumed immediately.