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The perfect and simple prepare ahead quiche
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There are few in my family that are big fans of quiche. Often times the smell of the baked eggs makes us nauseous and the various leftovers of ham or broccoli that are added in aren't exactly tantalizing to our senses. Fortunately though, while attending a potluck social function, I was able to experience, at first with reservations and afterwards with avid enthusiasm, the best quiche I ever had.
The woman who brought it, had received the recipe from a french woman and in turn was kind enough to share it with me. Thus, share and share again! This quiche is perfect for preparing the night before and reheating in the oven the next day, and we thoroughly enjoyed ours on Christmas morning when cooking a complicated breakfast was the last thing I wanted to do.
The recipe doesn't call for any extras but add in what you like (the first one I tried had basil in it). I recommend using deeper pie pans or making an extra crust for any leftover egg mixture.
Crust for quiche:
3/4 cup flour
1 cup shredded cheddar cheese
1/4 cup melted butter
1 tsp ground mustard
Preheat oven to 375 degrees. Mix ingredients together with a fork and then by hand until a dough forms. Press the crust evenly into a pie pan and bake for five - seven minutes. Remove from oven and set aside while preparing filling.
Filling:
1 cup sour cream
1 cup milk
1 cup shredded cheddar cheese
3 eggs slightly beaten
3/4 tsp. salt
1/4 tsp. pepper (optional)
Whisk together eggs and sour cream. Whisk milk in and then add the cheese and salt and pepper. Pour into the prebaked crust and bake at 375 degrees for 30-35 minutes or until the center is set.
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