Evening lads and ladies! I hope you had an incredible day, mine was pretty busy to be honest. But I will be diving into a new recipe I attempted today. So I’ll skip the chatter until the end. Should I do a recipe card? Hmm may have to ponder that thought a little further, sorry ranting, here it it!
Quiche Recipe:
- 2 pie crusts
- 7-8 eggs
- 3 cups lactose-free milk (you can use regular milk or even cream, whole milk is ideal but frankly use what you have on hand!)
- 1 1/2 – 2 cups lactose-free cheddar cheese (again, use regular cheddar or even swap for whatever your fav cheese is!)
- 1 – 1 1/2 cups caramelized onions (you want no moisture, so a nice golden brown)
- 1 – 1 1/2 cups cooked ground beef (nicely browned and drained well)
- salt to taste
- black pepper to taste
- garlic powder to tase
- thyme to taste – for egg mixture
- Italian seasoning to taste – for meat
- onion powder to taste
Instructions:
- Preheat the oven to 375 Degrees Fahrenheit.
- Blind-bake your crusts (store bought to homemade) for about 8 – 10 minutes for a crisp bottom. Don’t forget to poke holes with your fork in the crust!
- Slice your onions and throw into a hot pan with a touch of oil. Cook until a nice deep brown in colour.
- Next, cook the ground beef until nice brown colour (crispy bits are a bonus in my opinion!) Drain your meat before seasoning. Once drained season your meat, I used salt, black pepper, Italian seasoning, garlic powder and onion powder.
- Crack your eggs into a bowl, whisk them together before adding your milk, salt, black pepper, time and a dash of garlic powder.
- Shred your cheese
- Divide beef, onions and cheese evenly between the two crusts.
- Pour egg mixture evenly over both.
- Bake for 40-45 minutes, until center is just set with a gentle jiggle.
- Rest at least 10-15 minutes before eating.
Tips and Tricks:
- Instead of taking the beef out of the pan and draining, take a paper towel with your spatula and just swoosh it around the pan to soak up all the grease. I promise it won’t burn up in there is you move quickly.
- Ingredients are interchangeable. I basically took ingredients I had on hand to make this, you don’t need to go out of your way to get specific ingredients. Just don’t put added moisture into a quiche (ie. Tomatoes, etc)
- Seasonings are also interchangeable. Use what you and your family enjoy!
- Layer your ingredients in the crust. I found that putting a layer of beef, then onion, then cheese worked really well and kept the crust crispy.
- This would be lovely with a light salad or some veggies.
- Pie crusts can be store-bought or made, I had store-bought on hand that I thawed out in the fridge. Homemade is always best though in my opinion, but life gets busy.
Now that I got that out of the way, let’s chat a bit. I love quiche, but to be completely honest this is the first time I’ve actually made one. For my first time, it came out really nicely. I made the 2nd pie for my parents and brother, which they really enjoyed.
Now it wasn’t perfect, I spilled some of my egg mixture into the baking pan I had set the pies in and I had a little overflow with the pies, but the flavor was there and that’s what mattered.
Let me know if you try this and if you made any substitutions. I’d love to try your versions.
I hope you have a wonderful day or night wherever you are in the world!
Ciao!!
Mama on the Move 