Quiche Any Way You Want It

Quiche is a super easy entree. It can be prepared ahead of time and frozen, refrigerated for use within 24 hours or baked right away.  That alone gives you versatility.  I prefer using the deep-dish premade pie shells from the freezer section of the grocery store.  And, of course, make both at the same time.  They can be the same flavor if you are serving a large crowd or make them different to accomodate different taste buds.

Some of our favorite combinations are:

• spinach, mushroom, crumbled bacon, onion and cheese
• pepperoni, bacon and cheese
• cheese only 
• diced green chilies with an 1/8 tsp. cumin (tastes like Chili Relleno)

Place ingredients of choice into the pie shell.  Keep it level (or lower than) with the rim of the pie crust.  Pour the following egg mixture over the filling.

4 eggs
1 C half-n-half or heavy whipping cream
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper

Choices:  Bake right away at 325 degrees F for about 1 hour OR cover and either refrigerate or freeze.  I place it on a cookie sheet to bake.

IF you plan to bake it later, cut a circle of waxed paper and lay over the quiche.  Then cover the quiche with heavy duty aluminum foil.  Write baking directions on the foil. Place each quiche on a plate when freezing.  They can be stacked this way.  When you are ready to serve the meal, defrost and bake as directed above.