Serves 6: Quiche is the word for autumn, and this easy to follow recipe is a great way to get into the groove for fall. Perfect for breakfast or brunch, or a stylish dinner at home, watching the leaves fall.
Tools Needed: Mixing bowl, whipping bowl
- 6 large eggs, separated
- 1 pre-made pie crust
- ¾ cup milk of choice (or cream)
- ¾ tsp. salt
- ¼ tsp. black peppe
- 3 Tbsp. chopped green onion
- ¼ tsp. cream of tartar or lemon juice
Preheat oven to 375°F.
Unroll pie crust, and press into a 9-inch pie pan. In a large bowl, separate the egg yolks from the whites. Set the whites aside. Into the yolks, whisk together the salt, pepper, and milk. Set aside. Add the cream of tartar or lemon juice to the egg whites. With an electric mixer or whisk, whip the egg whites into light, fluffy, but sturdy peaks. Gently fold in the yolk mixture and the green onions until incorporated, being careful not to lose the air in the eggs. Spoon or gently pour the egg mix into the crust and get into the oven immediately.
Bake for 35 to 40 minutes, or until the center is completely set. Allow to cool for 5-10 minutes before serving.
Tips: The great thing about this recipe is that you can add virtually anything to the quiche and have an amazing dish or meal. Try adding cooled caramelized onions, sauteed minced garlic and herbs, a splash of grated parmesan and a handful of cooked meats creates a cozy meal. Try adding in cottage or ricotta cheese for an amazing texture. Blend the yolks with a handful of spinach, then add some chopped ham to create a Dr. Seuss Green Eggs & Ham quiche! The possibilities are endless. Do not overmix the yolks and additives into the egg whites, or you will end up with a flat frittata. Use a wooden spoon or a spatula to fold, not a whisk or fork. Keeping the air inside the egg whites as much as you can will give you a fluffy, light quiche. Slow and gentle are your friends!
Nutritional Facts: Calories: 250 ~ Carbs: 14g ~ Total Fat: 16g ~ Sat. Fat: 7g ~ Sodium: 705mg ~ Sugars: 2g ~ Protein: 15g