Impress houseguests by serving a simple and creative quiche with your holiday brunch. This basic quiche recipe is followed by suggestions for meat-and-cheese combinations as well as vegetarian variations. While meat is optional, onion and cheese are essential ingredients.


Recipe and photograph by Kimme Hargrove

1 deep-dish refrigerated pie crust
1 small onion, chopped
¾-1 cup precooked meat, chopped (see suggestions below)
1 cup cheese, shredded (see suggestions below)
4 eggs
3 cups milk
¼ cup sour cream
Salt and pepper, to taste

Heat oven to 350°F.

Place pie crust in a pie dish, and crimp the edges. Sprinkle onion and meat in raw pie crust. Sprinkle cheese on top.

In a separate bowl, beat eggs with a fork, then beat in milk and sour cream until combined (will be lumpy). Season with salt and pepper.

Pour egg mixture gently over ingredients in the pie crust.

Bake 45 minutes-1 hour or until browned on top.

Meat-and-cheese combinations:
Bacon and Colby-Jack cheese
Ham and Swiss cheese
Chicken, spinach and smoked Gouda cheese
Ham, bell pepper and cheddar cheese

Vegetarian (no meat) variations:
Sun-dried tomato, spinach and goat cheese
Spinach, mushroom and feta cheese

Categories: "YOU'RE INVITED"