Quiche--sort of like an omelet in a pie crust. Quiche tastes good hot or cold for breakfast, lunch, or dinner. It's also a great way to use up your eggs. You can add ingredients like broccoli, roasted red peppers, onions, bacon, or ham. This recipe makes a simple quiche with a lot of flavor, and the fresh herb taste really comes through with each bite. The herbs are a great combo with the stronger tasting gruyere cheese. Added bonus: quiche freezes well.
1 deep dish pie crust, frozen
6 eggs
1 cup buttermilk
Fresh oregano & thyme (~1 teaspoon of each)
Preheat the oven to 350. Take the deep dish pie crust out of the freezer and sit it in a deep dish pie plate. When it thaws a bit, you can spread it out and press into the pie plate and mend any broken pieces.
1 cup buttermilk
Fresh oregano & thyme (~1 teaspoon of each)
1 teaspoon Kosher salt
1/2 teaspoon dry mustard
Garlic powder to taste
2 1/2 cups gruyere cheese, shredded
Preheat the oven to 350. Take the deep dish pie crust out of the freezer and sit it in a deep dish pie plate. When it thaws a bit, you can spread it out and press into the pie plate and mend any broken pieces.
Whisk together the eggs and milk in a large bowl. Add the oregano, thyme, salt, dry mustard, and garlic powder. Whisk well. Add the cheese and whisk again.
Pour the egg mixture into the pie crust and bake for 50-55 minutes, until the top is golden brown and the center is firmly set.
Let the quiche sit for 10 minutes before slicing. Serve with fresh fruit.
