It’s the craziest time of year when you’re trying to buy gifts, wrap them, entertain friends and family, mix drinks, pour eggnog, and feed everybody all the time. This is why you need to stop what you’re doing for five minutes and read all about quiche. It will save your life.

First you buy a few frozen pie shells, pick up some eggs and 35% cream, some veggies and some cheese. Mix it all together while you blind bake the shells to set them. Then pour in the mix and bake. It’s so simple and the end result is decadent and deliciously rich. Who makes quiche anymore? Nobody. It’s the perfect dish to serve warm or chilled at any time of day. There’s always room for quiche.

Here are some of our favourite variations:

Potato, rapini and Jarlsberg – especially great when you’ve got leftover cooked potato on hand

Tomato, basil and bocconcini – basically a Caprese salad in a quiche

Ham and gruyere with roasted peppers – with this one all the ingredients are ready to go, just chop, grate and voila!

Broccoli and cheddar – a classic combination

Mushrooms, radicchio and blue cheese – perfect with red wine

Basic Quiche Recipe

Ingredients

12 cherry tomatoes sliced in half

12 mini bocconcini balls sliced into 4

a few leaves basil cut in chiffonade

2 cups whipping cream

2 eggs beaten

2 frozen quiche shells

salt and pepper

1. Allow pie shells to thaw for 15 minutes on countertop, then prick bottom with a fork. Line each with parchment and fill will pie weights or dried beans. Bake in 375 oven for 20 minutes. Remove from oven, dump weights and allow shells to cool to room temp.
2. Beat eggs and add, whisking well, to 2 cups cream. Slice tomatoes, cheese and basil.
3. In cooled shells toss the basil first, splitting it between the two. Next split the cheese between the two and finally top the cheese pieces with halved tomatoes. Sprinkle with salt and pepper and pour cream & egg mixture evenly over top.
4. Place filled shells on a cookie sheet and set in a 350 oven for 20 minutes. At this point carefully turn them to brown evenly. Bake for another 20-30 minutes until a toothpick comes out clean. Let rest to set then slice and serve with salad. Easy!