You can literally put any ingredient from your pantry and fridge in this quiche recipe. I put asparagus, swiss and parmesan cheeses in this one. But, feel free to use 1 to 1 1/2 cups of any combination of stuff that you like.
Don't forget to check out my cooking video for this on TikTok - click HERE.
Ingredients
- 8 inch partially cooked pastry shell (Not gonna lie, I hate making pastry crust. I buy Marie Callendar's - I've tested them all and it is the best.)
- 3 eggs
- 1 1/2 Cup heavy cream
- 1/2 teaspoon salt (easy on salt - the cheese will be salty too)
- pinch of pepper
- pinch of nutmeg
- 1 Tablespoon butter cut into little pieces
- 1 Tablespoon Dijon Mustard
- 6-8 Asparagus spears, cooked (you can cut into pieces or leave whole)
- 1/4 Cup grated Swiss cheese (prefer Gruyere, if you can find it)
- 1 Tablespoon grated Parmesan cheese
Procedure
- Preheat oven to 375º F.
- Beat the eggs, cream and all the seasonings in a mixing bowl. Should be light and fluffy.
- Spread the Dijon Mustard on the bottom of the par-cooked pie shell.
- Spread the cooked asparagus, Swiss and Parmesan in the base of the shell.
- Pour the custard egg mixture into the pastry shell and then distribute the pieces of butter on top.
- Set the quiche on a sheet pan and place in the the top third of the oven.
- Bake for approximately 25-35 minutes (time does vary depending on your oven).
- You'll know it is done when the quiche has puffed up and golden. Just like with a cake, poke a knife or a toothpick into the middle. If it comes out clean - it's done!