I have always imagined quiche to be an omelet baked in a pie crust, as evidenced by my crustless “quiche” recipe. Yeah, that’s a Frittata. A proper quiche is a more airy, custard-like combination of eggs and cream that couldn’t be more different than an egg-heavy frittata. This recipe is one I typically take to breakfast pot-luck because it is delicious and cheap and meat-less but it is also perfect for a light summer dinner. Bonus, you can use this recipe to make any type of quiche you can dream up. Just remember: 3 eggs, 1 cup milk (any kind), and 1/2 a cup of cream. Use eight ounces of your favorite cheese and two cups of whatever meats or veggies you would like. The kids like it with 2 cups of shredded ham and American cheese. Enjoy!
Summer Corn and Green Chile Quichemakes 1 deep dish pie, prep 15 min, cook 50 min
- 1 prepared and baked pie crust
- 3 eggs
- 1 cup milk (any kind)
- 1/2 cup heavy cream
- 8 oz pepper jack cheese, shredded
- 1 cup corn kernels
- 1 (4 oz) can green chilies
- 1/2 tsp salt
- cracked black pepper
- pinches of cayenne
- 2 green onions, sliced
- Turn oven temp down to 350F after baking pie crust, if necessary.
- In a large bowl, combine eggs, milk, and cream. Whisk until uniform.
- Add cheese, corn, chilies, salt, pepper, and cayenne. Stir to evenly combine.
- Pour mixture into pre-baked pie crust.
- Sprinkle green onions over the top.
- Bake quiche 40-50 minutes or until puffed and set and starting to brown. You might need to cover the edges of the pie crust with foil if it begins to over-brown. I typically do not need to do this.
- Allow to cool before serving.