Quiche is a family favorite and I like it because the flavors are so flexible. Have some extra bacon, pepperoni, onions, cooked salmon or shrimp, mushrooms, olives, asparagus, peppers, tomatoes, or herbs to use up? All sorts of cheese in the bin? You can use any of those – just combine your flavors to suit your palate – it’s nearly impossible to mess this quiche up.
Here’s the version we suggest for Labor Day celebrations in Mesa, Gilbert, Queen Creek or throughout the East Valley:
What you Need:
6 Mason, Ball or any oven-proof 8 oz. glass jars
Oil insides of jars lightly. (Butter, olive oil, etc.)
Finely chop and combine, making about 1 cup of mixed veggies and herbs:
2-3 small orange and red peppers
A couple slices of red onion
Parsley from the garden
A few olives
Whisk in a bowl:
2 cups half and half (I’ve used partial milk, partial heavy cream, etc.)
4 large eggs (If you prefer only whites, use 6 whites)
1 ½ cup shredded cheese, mostly white. Use up what you have! I used grated parmesan and shredded sharp cheddar. (Mozzarella is terrific)
¼ teaspoon salt
¼ teaspoon cayenne pepper
Pour veggie mixture into egg mixture. Stir together then pour a little more than “half way” into each jar. Bake at 325° for 50 minutes.
Roll prepared pie crust and cut into triangles or use your favorite cookie cutter (like this adorable rooster I had). Bake as you would a pie crust, following directions. When cool, and quiche is done, use as garnish. Also garnish with a basil leaf, parsley, olive etc.
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