Requested by r/ChronicPain
Quiche is an egg soufflé pie that can feature all sorts of ingredients: ham and cheddar, broccoli and cheddar, spinach and onion, Italian sausage and peppers... whatever your heart desires. It's also a dish that can be eaten warm or cold, and easily re-heats. This recipe uses the microwave for a majority of the cooking, and takes about 30 minutes to make, all told (meaning you don't have to be on your feet long). Steps can also be broken up with rest in-between without any harm to the dish, so long as you don't leave the pie crust in the oven! I've also included Fancy steps if you want to do a little extra work, but it's written with quick & easy in mind.
1 pint heavy cream (can be whipping or light cream for less fat)
4 eggs
1c grated cheese (optional)
1/2c pre-chopped frozen veggies (optional)
1/3c meat or 4 strips of bacon (optional)
1/2 tsp salt or no-salt substitute
1 pie crust
{Fancy} 1 pat butter
Spices to top (your choice: black pepper/oregano/pepper flakes/paprika/etc.)
Microwave- & oven-safe pie pan
Microwave-safe plate/bowl for bacon/meat
Measuring cup
Whisk or fork
Bowls for ingredients
{Fancy} Brush
Place EMPTY pie crust in oven for 14-16 minutes, or until golden brown on the outer crust.
Set on counter to cool.
Measure out the meat, cheese and/or veggies you're going to use. Once the pie crust is finished baking, these will be spread on the bottom of the crust. If the meat needs to be cooked or pre-cut frozen veggies need to be thawed, microwave according to its instructions using your microwave-safe plate/bowl. Cover with paper towels to reduce microwave mess.
{Fancy} I sometimes cheat and use a knife here and cut block cheese into approximately 1/4-inch cubes. This will leave larger cheesy chunks in the quiche for a more authentic feel.
Scramble eggs and add to cooled scalded cream. (If the cream is a little warm still, that's okay, so long as it's not hot enough to cook the eggs.)
Layer or mix (your preference) meat/cheese/veggies and place in the cooked pie crust.
Slowly cover with egg & cream mixture until full. Be careful not to over-fill (the amount of egg-cram mic will vary depending on the amount of meat/cheese/veggies).
Top with spices.
Carefully place contents in microwave and microwave on high for 9-11 minutes until contents are cooked. There should be no puddle (see pictures below) and the eggs should be bubbling and bounce to light touch.
Raw...
Not yet...
Almost...
Done!
Crust is flakey!
Quiche is an egg soufflé pie that can feature all sorts of ingredients: ham and cheddar, broccoli and cheddar, spinach and onion, Italian sausage and peppers... whatever your heart desires. It's also a dish that can be eaten warm or cold, and easily re-heats. This recipe uses the microwave for a majority of the cooking, and takes about 30 minutes to make, all told (meaning you don't have to be on your feet long). Steps can also be broken up with rest in-between without any harm to the dish, so long as you don't leave the pie crust in the oven! I've also included Fancy steps if you want to do a little extra work, but it's written with quick & easy in mind.
Ingredients
1 pint heavy cream (can be whipping or light cream for less fat)
4 eggs
1c grated cheese (optional)
1/2c pre-chopped frozen veggies (optional)
1/3c meat or 4 strips of bacon (optional)
1/2 tsp salt or no-salt substitute
1 pie crust
{Fancy} 1 pat butter
Spices to top (your choice: black pepper/oregano/pepper flakes/paprika/etc.)
Equipment
Microwave-safe bowl capable of holding 4c liquidMicrowave- & oven-safe pie pan
Microwave-safe plate/bowl for bacon/meat
Measuring cup
Whisk or fork
Bowls for ingredients
{Fancy} Brush
Directions
Preheat oven to 450 degrees Fahrenheit
Remove pie crust from aluminum pan
For convenience sake, I go for the premade, frozen pie crusts. These usually come in aluminum tins, but can be removed easily but running warm water on the bottom of the pan then carefully patting the crust from the tin. The frozen crust will retain its shape and can then be placed into a microwave & oven safe pan.Pre-cook crust
Once in the microwave & oven safe pan, you may choose to take the {Fancy} step of brushing the crust with butter. Otherwise skip to the next paragraph. Melt the pat of better in the microwave then brush outer crust with melted butter. Continue below.Place EMPTY pie crust in oven for 14-16 minutes, or until golden brown on the outer crust.
Scald Cream
In your microwave-safe bowl, add the pint of cream and place bowl and contents in microwave. Microwave for 4 minutes on high. If a skin has formed on the top of the cream (it should), stir. Then microwave for one additional minute until the cream starts to bubble. If a skin has not formed, microwave at one-minute intervals until skin/bubbles form.Set on counter to cool.
Prepare Ingredients
Measure out the meat, cheese and/or veggies you're going to use. Once the pie crust is finished baking, these will be spread on the bottom of the crust. If the meat needs to be cooked or pre-cut frozen veggies need to be thawed, microwave according to its instructions using your microwave-safe plate/bowl. Cover with paper towels to reduce microwave mess.
{Fancy} I sometimes cheat and use a knife here and cut block cheese into approximately 1/4-inch cubes. This will leave larger cheesy chunks in the quiche for a more authentic feel.
Scramble eggs and add to cooled scalded cream. (If the cream is a little warm still, that's okay, so long as it's not hot enough to cook the eggs.)
Fill Cooked Crust
Layer or mix (your preference) meat/cheese/veggies and place in the cooked pie crust.
Slowly cover with egg & cream mixture until full. Be careful not to over-fill (the amount of egg-cram mic will vary depending on the amount of meat/cheese/veggies).
Top with spices.
Microwave
Carefully place contents in microwave and microwave on high for 9-11 minutes until contents are cooked. There should be no puddle (see pictures below) and the eggs should be bubbling and bounce to light touch.
Raw...
Not yet...
Almost...
Done!
Let sit to cool & Enjoy!
Crust is flakey!
