Quiche is one of my easy weeknight go-to’s because you can pretty much throw anything in there and it turns out lovely. This one is a veggie & cheese only recipe, but if you’re feeling meaty, I’ve got you covered quiche-wise here and here. This recipe is great for summer – fresh tasting with scallions and peas and the egg base turns out perfectly fluffy and full of flavor thanks to all that cream and cheese!
1 9-inch deep-dish refrigerated pie crust (seriously, I’ve made my own before, just buy it!)
1 cup grated gruyere cheese (you can substitute swiss)
1/2 cup grated sharp cheddar*
4 large eggs, beaten
2 cups half & half
3/4 cup frozen peas (cooked and drained prior to adding)
3 scallions, sliced
salt & pepper
*the cheddar is my addition after making this recipe as I thought it could use a little tangy oomph in the flavor department.
Heat the oven to 375 with the rack in the lowest position. Then whisk together the eggs, half & half, cheddar cheese, gruyere cheese, peas, scallions, 3/4 teaspoon salt and 1/4 teaspoon pepper.
Pour the mixture into the pie crust and bake until the crust is golden brown and the filling is set – about 1 hour. Also, sometimes as it cooks the filling can bubble over so putting a little piece of foil underneath helps catch the drops so it doesn’t burn on the bottom of your oven!
Rest for 5 minutes or more before serving, I like quiche room-ish temperature. If serving for dinner, a simple side salad is the perfect pairing! I got this super easy, tasty recipe from Better Home & Gardens, with just a few edits from me.