Egg Quiche
A simple easy egg souffle with just cheese
Equipment
- 1 pie plate
- 1 whisk
- 1 mixing bowl or 4 cup pyrex measuring cup
Ingredients
- 1 pie crust Unless I have alot of time, I just use store-bought pie crust
- 1.5 C shredded Cheddar
- ΒΌ C parmesan or Italian blend shredded
- 1 C some other kind of cheese like Swiss, Gruyere If you don't have another kind, just use more Cheddar, it will be fine You want about 3 cups of cheese total
- 1.5 C half n half You can use 1/2 c heavy cream and 1 c milk, or you can use 1.5 c whole milk. You can even use some 2% milk if you want, just mix with a little heavier type milk/cream
- 1 tbsp flour
- 3 tbsp fresh chives, chopped
- salt and pepper to taste I use about 1/2 teaspoon salt and 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees. Let the pie crust stand at room temperature for about 15 minutes.
- Unroll the pie crust into a 9-10" pie pan and press into bottom and up the sides.
- Sprinkle the cheeses and chives into the pie pan.
- In another container (bowl or large pyrex measuring cup) combine the eggs, liquid, flour, salt and pepper. Beat with a whisk until smooth.
- Carefully pour the mixture over the cheeses and chives into the pie pan
- Bake 40-50 minutes until the egg souffle is puffed in the middle, the top is set and not wiggly
- Let sit for about 15 minutes before serving