Start with four pre-made pie crusts unless you feel adventurous and want to make the pie crust yourself. Why four? Because pie crusts come in pairs, and it’s just as easy to make two as one, and just as easy to make four as two, and it freezes beautifully. Remember to take a fork and poke holes at the bottom for a more even-cooking and to release steam.
Add a layer of grated cheese - cheddar, Irish cheddar, jack, or even feta - enough to cover the bottoms of the crust.
Top this with a layer of sofrito, which is a combination of minced yellow onion, a whole head of chopped garlic sauteed in butter with a buttload of spices: rosemary, thyme, oregano, and basil.
Add a layer of protein. This could mean various meats- Sliced deli turkey, pink tender ham, picked apart rotisserie chicken, crispy bacon or even some fried spam. Diced curried tofu or smokey tempeh are yummy too.
Next add your vegetables: Raw broccoli, steamed spinach, sliced tomatoes, fresh asparagus, oily artichoke hearts, even green peas. Play the mix and match game.
For each quiche, you’ll need:
1 cup of milk
1/4 teaspoon of salt
1/4 teaspoon dry mustard
3 tablespoons of flour
Beat the eggs and milk together, then sift in the remaining ingredients. You can also add more spices - garlic powder, onion powder, a dash of ubiquitous salt and pepper. Pour in your custard: Use a fork or gently jiggle the pan for gentle disbursement. Sprinkle the tops with paprika.
Bake at 375° for 50 minutes
Quiche is ready when the custard pulls from the sides of the pan or you can stick a knife in and it comes out clean. Let cool for 15 to 20 minutes. Serve with sour cream or emo or slices of fresh avocado.
Freeze your extra quiche. Thaw in the fridge overnight or pop on the counter for 4 to 6 hours. Reheat in microwave, toaster oven, or air fryer and enjoy.