So today we're all swapping ideas for quick, delicious dinners. Quiche is one of my favorites because it takes just a few minutes to whisk the ingredients together, it reheats like a dream, and it's super easy to add some fruit and a salad and have a complete meal. Win.
This is my very very favorite quiche recipe, from Perry's Plate, although I can't find it on her site anymore, only the printable version here.
Also, I made this recipe for a brunch a few months ago in a muffin tin without crusts, and they were a huge hit. I love this flexible little recipe.
Green Chile Quiche
(from Perry's Plate)
Makes 1 9-inch quiche
1 T olive oil
1/2 onion, diced
3/4 c milk, half-and-half, or cream (or some combination of those)
1 tsp coarse kosher salt (if you're using table salt, I'd go with 3/4 of a tsp)
3/4 tsp hot pepper sauce
1/4 tsp ground black pepper
2 cups shredded sharp cheddar cheese (I sometimes do half cheddar and half mozzarella, depending on what I have around)
1 4-ounce can diced mild green chiles
1 9-inch pie crust (you can use a frozen one or make your own - I usually use this super easy, no-roll recipe)
Preheat your oven to 400 degrees. Heat the oil in skillet over medium heat and add the onion. Cook, stirring occasionally, for about five minutes, until the onions are soft-ish.
Meanwhile, whisk the remaining ingredients (except the crust of course) together in a medium bowl. Add in the onions when they are done. Pour filling into your crust and bake until golden brown and set in the center, about 40-45 minutes.
Check out Merrick and Landen's go-to recipes too:
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