I can say with 100% confidence that I didnâ€™t ever cook a quiche until I got my Incognito Hidden Braces.Â But now that Iâ€™m living on my own, Iâ€™m learning that I simply canâ€™t consume as much food as I purchase, and the life expectancy of my vegetables is limited.
Hence my first real, home-cooked meal in my apartment: Quiche.
It turned out great!Â Well, except that I have an older oven, so itâ€™s kind of temperamental. I made the crusts from scratch and put them in the ovenâ€¦set the timerâ€¦and sure enough, the entire place was filled with smoke.Â Â Since I had my filling made, I had to take a quick trip to the store and buy ready-made crusts.Â They turned out great, though!
If you want to make quiche like mine, hereâ€™s how I did it:
Youâ€™ll want to make about two cups of filling with your favourite meats and veggies.Â I used the following, mostly because this is what I had in the fridge:
6 slices of bacon (chopped)
1 small white onion (chopped)
1 small tomato (chopped)
5 pieces of ready-made chicken (chopped)
Handful of spinach (chopped)
Cheddar cheese (grated)
Feta cheese (crumbled)
2 cups of milk or cream
Â½ teaspoon black pepper
Prepare two pie crusts (you can make your own, or you can buy them and bake themâ€¦whatever you like!).Â
Optional: while itâ€™s still warm, spread an egg white on the crust (this prevents it from getting too soggy when you put in the fillingâ€¦this is an additional egg, by the way.Â You still need three for the filling).
**Make sure the oven is at 375o F for the filled pie crusts part.
Cut raw bacon into tiny pieces (like I did for the perogies), and cook it â€˜til itâ€™s almost done (I like my bacon cooked, but still chewy).Â Add in one small, chopped onion, and stir fry until the onion is soft.Â Drain the bacon fat.
While the baconâ€™s cooking, prepare the other filling items that do not really need to be cooked ahead of time (ex. chop your tomato, spinach, etc.).
In a large bowl, whisk together the milk (or cream), eggs and pepper.Â If you like salt, throw it in!Â I try my best not to add salt to my food.Â
In your pie crust, put your bacon/onion mixture.Â Layer in your spinach, chicken, tomato and top with the cheese.
Pour your milky egg mixture over (not overfilling).Â This is why I recommend two crustsâ€¦I had enough ingredients to make two quiches, but I may have put too many veggies/meats in.Â
I placed the pie plates on a baking sheet covered with tin foil just in case there was overflow/spillage during the baking time.
Bake the quiche for 35-40 minutes.Â Youâ€™ll know itâ€™s done when the top is golden brown.Â I thought mine wasnâ€™t done as it still looked liquidy and golden brown, but it solidified afterward.Â Just let it sit for about 10 minutes before you slice and serve it.