Throw-Together Quiche

If you really want to blow people’s socks off, buy frozen puff pastry sheets, roll one out and cut to fit a quiche pan for your crust.
Second, rummage around in your refrigerator for your quiche filling.

For the “custard” base, you’ll need eggs, and milk (half and half is best but I know we’re watching our fat content), of course.

Next you’ll need something in the cheese family, such as Cheddar, Jack, mozzarella, Parmesan, etc.

You’ll need other stuff, too. Whatever you’ve got works, but some of my favorite ingredients are roasted red peppers (if you use peppers in a jar, blot well with paper towels to remove the water), sauteed onions, sausage, bacon, ham, chicken, spinach (if it’s wet, wring it bone-dry or you’ll have a soggy quiche.

Other great items include eggplant, zucchini, mushrooms, chopped artichoke hearts and smoked salmon.

For seasonings, use your imagination. Some things are classic, though, like dill with salmon.

Regarding the custard base, I usually crack about 4 to 6 eggs in a 2-cup glass measuring cup, then add two yolks to make it creamier. Notice the measurement, because that’s how much milk I’ll add. So if I have 1 cup of eggs, then I add 1 cup of milk (or, did I mention half-and-half?). Beat well. Season. Set aside.

Regarding the filling, if your refrigerator is bare, there’s no shame in a practically “nekkid” quiche, dressed down in a skimpy attire of eggs, milk and cheese. That works. It’s your quiche. You can do what you want.