I am so looking forward to viewing (and tasting!) all the entries to our Pie Recipe Contest (worth $1,000) now running on Facebook. Don’t forget to enter your favorite pie recipe and we’ll be tasting your pie very soon.
As you can see from my previous posts, I love pies. Quiche falls into this category. I have to credit my college friend Kim with introducing me to the world of quiche many years ago. She was having a dinner party and I arrived early to help with the preparation. Kim put me to work shredding Swiss cheese, crumbling bacon, sautéing mushrooms, whisking eggs and adding pinches of nutmeg! The house soon filled up with the wonderful aroma of them baking. The party soon moved to the kitchen (funny how that happens). It took only one forkful to hook me on this savory delight.
Here is a short history lesson: Quiche Lorraine, now a classic dish of French cuisine, originated in the German-ruled medieval kingdom of Lothringen. The French later renamed Lothringen to Lorraine. The word “quiche” comes from the German word “küchen” which means cake. Original recipes call for the crust to be made of bread dough and the filling of egg, cream and smoked bacon. Cheese was added later on and the bread crust evolved to a short or puff pastry-type crust.
If you like traditional-style quiche, I encourage you to try our Carnation® Quiche Lorraine, shown above. Perfect for brunch, lunch or dinner and a favorite in my household. It is certainly one of my “go to” recipes when I am at a loss for what to prepare.
For those who like a twist on a classic quiche recipe, the Pepperoni Pizza Quiche shown at top is it. The hardest part of making this quiche is waiting for it to bake and cool! It is easy to assemble by using a frozen pie shell and pre-shredded cheese. The evaporated milk brings richness and creaminess and none is wasted as a whole can is used.
Ingredients for 8 servings:
- 1 unbaked 9-inch (4-cup volume) frozen pie shell
- 2 cups (8-ounce package) shredded Italian-blend cheese, divided
- 2 ounces thinly sliced pepperoni (about 20 to 30, 1 1/2 to 2-inch diameter slices), cut into quarters, divided
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk or Evaporated Lowfat 2% Milk
- 3 large eggs, beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon dried basil leaves
- 1/8 teaspoon garlic powder
PREHEAT oven to 350° F.
SPRINKLE 1 cup cheese and half of pepperoni pieces onto bottom of pie shell.
WHISK evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese.
DECORATE top with remaining pepperoni pieces. Here is where you would add a 1/4 cup of any other topping you like, such as chopped onions, red or green peppers or sliced black olives. I opted to keep this just with pepperoni. Place quiche on baking sheet to help with the baking of the bottom crust and to make it easier to remove out of the oven. If you are using your own pastry and a glass pie plate, no need for the baking sheet.
BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving.
Now here is a quiche everyone in your house, even the men, will enjoy!
Related Quiche Recipes:
Crustless Broccoli & Cheddar Mini Quiches
Classic Ham and Swiss Quiche