Quiche

 This is a great easy dinner/lunch that is easy to make ahead and last for several nights. For the pie shell we just use the frozen ones from Trader joes which seem to be pretty good. You can skip the blind baking but the bottom crust will probably be a little soggy. I am still working on a way so that I can skip that step, but I haven't found it yet. You can follow directions like https://www.seriouseats.com/2016/10/how-to-blind-bake-a-pie-crust.html if you need to know how  to blind bake.

UPDATE: I also attempted a simpler version that seemed to work out fine (https://restrainedrecipes.blogspot.com/2020/11/blind-baked-pie-crust.html).

Also I find it easier to put the pie plate on the pulled out oven rack and then pour in the egg mixture and push in the rack to avoid spilling any of the mixture. Also don't over bake the quiche. Once the middle is "set" you should pull it out as it will continue to cook as it cools.

I also usually make 2 at a time since its not much more work to make 2 than to make 1. And for storage in the fridge I put an upside down plate over top of one pie and then put the second on top of the plate so save room.

Ingredients:

• 8 ounces of bacon, cut into small pieces
• 2 large eggs
• 2 egg yolks
• 1 3/4 cups of half and half
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• Pinch of nutmeg
• 3 oz Gruyere cheese or any other melting cheese
• 4 ounces mushrooms
• 4 ounces broccoli
• 1 pie dough

Directions:

1. Thaw the pie dough following the directions on the package if using frozen
2. Place dough into the pie plate pressing into the corners
3. Blind bake the pie dough
4. While to dough is blind baking, combine the eggs, half and half, salt, pepper, and nutmeg
5. Once the pie has come out of the even and cooled, add the bacon, cheese, mushrooms and broccoli
6. Add the egg mixture and bake in a 375 degree oven for ~35 minutes or until set, but kind of moves like jello
7. Cool to room temperature and then serve