By the time I got around to buying frozen pie crusts to avoid that fiasco again, the filling that I’d cooked had gone bad. I hate wasting food. So then I had 4 frozen pie crusts without a plan for them.
Fast forward to this month, and we’d accidentally accumulated 2 dozen eggs that were about to expire and needed to be used soon. We also had a bag of multicolor (including some purple ones!) bite-sized organic potatoes that I’d bought but never got around to cooking as a side dish, as well as a few other stray ingredients leftover from other meals. So we found a versatile recipe, adapted it a bit to what we had on hand, and made a quiche. Or rather, we made four quiche and froze two. We’re trying to get better about making homemade frozen meals periodically to have on hand for busy weeknights. :)
The other pair used a combination of fresh mozzarella (I like to buy the pearl-sized mozzarella in a tub so that I don’t have to cut it) and shredded Swiss cheese (my favorite):
Both were wonderful, probably the best quiche we’ve made yet. I’d make them again!
Potato and Herb Quiche
- 4 8-inch frozen pie crusts (I like the Pillsbury ones that are sold 2 per pack)
- 12 eggs
- 1 pint heavy whipping cream
- 1 large onion, chopped
- Olive oil
- Coarse ground sea salt
- Coarse ground pepper
- 1 bag (about 2-3 C) of bite-sized potatoes, cut into wedges (I bought a bag of multicolor organic ones but unfortunately forgot to write down the brand)
- 1 package (about 20 sprigs) fresh thyme, leaves stripped from stems
- Dried rosemary
- 1 orange bell pepper, diced
- 4-5 C cheese (we used about 1/2 C fresh mozzarella pearls and 3/4 C shredded Swiss cheese in one recipe, and about 1 C of shredded NY sharp white cheddar in the other)
- Preheat the oven to 350 degrees Fahrenheit.
- Separate and set out the pie crusts to defrost.
- In a large bowl, whisk eggs, 2 t salt, 1 t pepper, 2 t paprika, and heavy whipping cream, then set aside.
- Sauté the onions in olive oil with salt and pepper until they start to brown.
- Add the potato wedges, thyme, and rosemary and sauté until the potatoes brown.
- Add the bell pepper and sauté until the pepper just starts to soften.
- Divide the vegetable mixture evenly among the 4 pie crusts.
- Add 1-1.25 cup of cheese to each pie crust and mix it well with the vegetables before it starts to melt.
- Pour the egg mixture over the vegetable/cheese mixture, splitting it evenly between the 4 pie crusts.
- Bake for 40-50 minutes (42 minutes was just right for us) or until the tops of the quiche look lightly browned and firm and a fork inserted in the middle of the quiche comes out clean.
- Slice and serve immediately. If you plan to freeze part, slice and let that part cool, then wrap individual servings in plastic wrap before layering them inside a gallon freezer ziplock bag labeled with the date and dish name.