- 6 eggs
- 1 2/3 cup whole milk
- 1-2 cups shredded cheese (any kind or a mix)
- 2-3 tbs. spice/seasoning of your choice
- salt/pepper to taste
- 1/2 tsp. cayenne pepper (optional)
- 1 medium onion, chopped
- 4-5 cloves garlic, minced
- “Additional Ingredients” (see below)
- Quiche: 2 pie crusts (store-bought is fine) or Strata: 1-2 cups shredded bread, preferably stale
Pre-heat the oven to 425ºF.
If you’re going to make a strata, coat an 8×8 baking dish with butter or olive oil and shred bread into bite-size pieces. If you’re going to make a quiche, this recipe will make 2, so have two pie shells ready.
In a skillet, add 1-2 tbs. of olive oil and saute onion over low heat to soften, about 5 minutes. Add garlic, continue to saute for 2-5 minutes. Add additional ingredients as desired, e.g. kale/spinach/artichokes/mushrooms or bacon/sun-dried tomatoes/black olives – whatever you like. I tend to use whatever is in season and in my fridge, but you can use just one ingredient if you like. You’ll want to end up with roughly 1-2 cups of filling. Add your seasonings as you saute. Consider adding a splash of wine at the end for an extra touch.
For strata: in the baking dish, layer the bread, then filling, then cheese until you fill the baking dish, but leave about 1/2″ from the top edge. Make sure cheese is your top layer. Put eggs and milk in a blender and blend on medium speed for about 30 seconds. Pour over your layers. Press down if needed to cover all ingredients with egg/milk mix.
For quiche: layer cheese and filling in pie crusts until no more than 3/4 full. Put eggs and milk in a blender and blend on medium speed for about 30 seconds. Pour over your layers. Place pies on a baking sheet to protect your oven.
If you need more egg/milk combo, just make more. If you have extra, scramble for a snack 😉 After a while, you’ll figure out the portions that work for you.
Bake for 30 minutes. Remove and let cool for 15 minutes.