We cook: Breakfast Quiche

This is one of my favorites.  I made a quiche on Saturday and have been eating it for breakfast all week.  I don't understand why some people are afraid of cooking these.  It can be SUPER easy to make a basic quiche.  The only thing to be careful of is that if you use too many ingredients that release water (like spinach and tomatoes) the quiche may not set as well.  

Ingredients

• Pie Crust (I use the pie crusts that come in the metal tinfoil pan in the freezer section of the grocery store, but I really need to upgrade to an actual pie pan)
• 5-8 Eggs (my pie plate holds 5 eggs.  If you aren't sure how many you need, start low and then add extras later if needed)
• Milk (optional)
• Salt & Pepper (optional)
• Extras (in this quiche I put 1 diced tomato and some slices of Emmentaler Swiss Cheese)

Instructions

1. Preheat oven to 350 deg. F
2. Crack eggs into a bowl; add a small amount of milk, salt, and pepper; and mix as if you were going to pour them into a frying pan for scrambled eggs 
3. Cut up Extras (tomato and cheese) and place them in the bottom of the pie crust
4. Pour scrambled eggs over the top.  The pie crust should be filled up to the top (it doesn't rise much at all)
5. Bake for 35-45 minutes at 350 deg. F.

Done!  I have found the timing to be variable depending on how big the pie plate is and what extras I've added.  Just check the quiche occasionally.  It is done when you can stab it with a knife and the knife comes out clean.

Warning:  The hardest part of the entire process (especially if you're using a flimsy tinfoil pie pan) is transferring the quiche to the oven.  It is very easy to spill and eggs are obnoxious to clean up from an oven.