Hey Y'all!! Hope you didn't think I'd flown the coop! Regardless, I'm here now and I'm cooking up a storm! As you all might have picked up on, Eagle and I love to bake pies. In all honesty, I don't cook much else but a few days ago, I got an inkling for some quiche and it was definitely not for boring old Quiche Loraine. Now here's the trick to quiche: if you have the right egg/milk ratio, you can pretty much add anything else you might want to your shell. It's super easy! I decided to go for a feta, spinach, artichoke, sundried tomato, and chicken quiche. Doesn't that sound divine?

Here's the cast of characters:

I used a store bought crust- please don't shun me. These were my measurements, roundabouts...
-1 to 1.5 C fresh spinach
-1/2 C artichokes, chopped (i used the marinated kind from the jar because I don't know what to do with real ones...)
-1/4 to 1/2 C feta cheese
-1/4 to 1/2 C sun dried tomatoes, chopped
-1.5 C milk (whole is preferable, but any kind will do)
-1/2 C shredded chicken (optional)(I bought a rotisserie chicken and used the rest of it for other projects...)
-4 eggs
-Salt and Pepper

Preheat oven to 350 degrees. Mix all your add-ins in a bowl and distribute them evenly in the pie crust.

Whisk together your eggs, milk, salt and pepper and pour over the top. If your crust isn't filled properly, you can whisk together another egg and 1/2 C of milk to add. Don't worry- quiche are pretty flexible. Lastly, Pop it in the oven for about an hour. If your crust is burning, cover it with tin foil.

And Wah-Lah! A gorgeous, amazingly tasty quiche! It's super quick to assemble, perfect for breakfast, lunch and dinner, and has an air of class.

Bon Apetit, little birds!
Magpie