Double-Crust Quiche: Quick, Easy and Versatile

One of my favorite weeknight go-to meals is quiche. I make it at least twice a month and no two quiches are ever the same. Any leftover vegetables I have get thrown in. Whatever is growing in the garden might wind up in quiche. My quiche is usually vegetarian, but if I have leftover ham or bacon, in it goes. Cheddar, mozzarella, provolone, swiss, and jack cheeses all make great quiche. I just use whatever I have on hand, often mixing types. No matter I put in the quiche, it always tastes fabulous.

I do make my own pie crust if I have the time, but for a quick weeknight meal I usually use refrigerated crusts. They have improved in quality significantly over the years and are so convenient. Of course, it's also possible to freeze homemade crusts to use for future quiches.

Here's the latest quiche I made. This time, I used mozzarella and cheddar cheeses, pear tomatoes, cherry tomatoes, broccoli and carrots. It was delicious.

Not only do I make quiche for my family, but it is one of my favorite entrees to bring to a potluck or to share with a friend in need. I love how versatile it is and how easy it is to make. I hesitate to even call this a recipe, since pretty much anything goes. 

Double-Crust Quiche

                                                           4 eggs                                           2 c. shredded cheese
                                                           1-2 c. veggies                              1/4 c. ham or bacon
                                                           salt and pepper                          pastry for double-crust pie
     
In a mixing bowl, beat 4 eggs. Add cheese and stir well. Fold in vegetables. (Crunchy items like broccoli, cauliflower or carrots should be precooked or cut very small. Tomato, onion, or spinach can be added raw.) Add meat. (Ham should be precooked and cubed; bacon should be precooked and crumbled.) Lightly season with salt and pepper.

Line a 9-inch pe pan with bottom crust. Add filling. Place top crust over the filling. Fold the edges under, seal and flute the edges. Cut slits in the top for ventilation.

Cover the edges loosely with foil. Bake at 375º for 10 minutes. Remove the foil and continue baking for approximately 25 minutes. The crust should be a light golden brown. Let sit 5 minutes, then slice into 8 wedges.