Quick Quiche Step-by-Step

I find that because my favorite pie crust recipe makes two crusts–and because I usually make quiche or open-face pies–I end up throwing one in the freezer for a later date. It’s convenient to have a pie crust on hand when you want to put together a quick brunch or dessert item.

In a previous post, I talked through some of the different quiche fillings you can throw together. Today, I just want to share some photos from my broccoli/onion/goat cheese quiche. They’re pretty self-explanatory, but I often find that it’s clearer how simple the process can be when there are photos. You’ll notice that I partially pre-bake the pie crust (for about 20 minutes) while preparing the filling. I also find that it’s best to pre-cook the filling to develop the flavors, such as with the onions and broccoli. Then just distribute the veggies in the pre-baked crust, pour in the egg mixture, and return to the oven until set!

Update: Because of the website reformat, I’ve lost some of the photos on the site including the ones that used to be above.