Hope everyone is having a cozy and restful season as the holidays are approaching. For the first time ever that I can remember, I feel suspended between fall and winter. I am still enjoying the coziness of fall with its rainy days, dark early afternoons and the deliciousness of squash and pumpkin harvests. I am also not ready for Christmas! I remember last year, during the height of the pandemic in California, people put up Christmas decorations right after Halloween! Traditionally, at least in my house, I decorate the house for Christmas after Thanksgiving which is usually the last week of November.
The stores are already decked out with Christmas decorations. I am just not in holiday mode yet. I think this might be the metaphor for where the Bay Area is in relation to living with the pandemic. We are sort of open but we really are not. The restaurants are open for indoor dining but most people choose to eat outdoors. I was in downtown San Francisco on a Thursday night this week (11/18/21) for the first time in almost two years. The department stores were open but the streets were deserted except for unhoused people, and it was only 8 o’ clock at night! It felt bizarre and disorienting like a bad apocalyptic movie.
Home is what has been my constant and will always will be most especially during these confusing times. My kitchen has been my source of joy and stability since the very beginning of the pandemic. It has been quite some time to be living with the unknown. For me, though, this means many cooking adventures in my kitchen that has already been spanning 8 full seasons.
Quiche was something that I really wanted to try to make. I have made frittata many times before for brunch but I was too intimated to bake something that involves a pie crust, even if said pie crust came from Trader Joe’s frozen section! Ha!Ha! (For me, frittata is quiche without crust and vice versa but others might disagree with my definition.)
I finally did it. I made this quiche at the end of summer and beginning of fall (which explains the acorn squash in the picture.) Although I associate a steaming fresh out of the oven quiche (frittata) with cold fall or winter mornings, quiche is perfect anytime of the day and anytime of the year. In fact, I love eating cold quiche or frittata the day after it was baked.
This recipe is very easy. I used store bought pie shell but feel free to use a freshly made one. (Making pie from scratch is on my list to make one day!) If it had been up to me, I would have made this quiche without meat. Since Mr Sweetie is a big carnivore, I added turkey sausage and turkey bacon. He loved it and I did as well!
I will post my frittata recipe one of these days. Hope you enjoy if you make quiche.
Easy Quiche Recipe
- 1 store bought pie crust
- 6 large eggs
- ¾ cup milk
- 1 cup cooked sausage (pork or turkey), chopped (optional)
- 1/2 cup cooked turkey bacon (pork or turkey), sliced (optional)
- 1 ½ cups shredded swiss or cheddar cheese (or combination of both) divided into 3/4 cup
- Salt and pepper to taste
- 3-4 green onions, sliced (Reserve some for toppings, optional)
HOW TO MAKE
- Preheat oven to 375°F.
- Prepare the pie crust by pressing into a 9″ pie plate.
- Whisk eggs, milk, salt and pepper in a bowl.
- Put meats (if using), 3/4 cup cheese, and green onions into the pie crust.
- Pour the egg mixture on top.
- Add remaining 3/4 cup cheese on top of egg mixture.
- Bake for 35-40 minutes until the center is completely set.
- Allow to cool for 5-10 minutes before slicing and serving. (Top with more sliced green onions if desired before slicing.)
Did you make this easy quiche recipe? Please let me know in the comment below.