As always, a good place to start for getting proportions right is 1 Blog & 2 Sides' Quiche recipe that I discovered almost two years ago.
Here's what I did:
Warm up and unroll 1 deep dish unbaked pie shell. Place it in your pie dish. I have a nice glass one now, whee! Preheat the oven to 450F. Generously prick the bottom and sides of the crust with a fork. Place in heated oven for 6-8mins, to get the crust slightly cooked. Remove immediately, and let cool.
Reset oven to 350F.
Sprinkle bottom of the pie with some cheese.
Add a layer of well-drained diced tomatoes.
Sprinkle chopped fresh basil.
Add another thin layer of cheese.
Crumble leftover meatloaf into the pie.
In a separate bowl whisk together 6 eggs and 1 cup of half-and-half, and pour carefully over the pie contents (the portions this time were perfect! Filled to the rim without spilling!!). Sprinkle with the remaining cheese.
Pop it into the oven for about 45mins. The quiche was nice and puffy when I took it out, but soon fell once it cooled.
If you're not sure about doneness, you can use a toothpick, or stick a thermometer in there (mine shot up past 160F so fast I figured it was fine!).
Let it cool a little before gorging. It could have done with perhaps more egg/less half-and-half, but the excellent cheese mixture more than made up for any slight lack of egginess.
Here's a proper list of ingredients:
- 1 deep dish unbaked pie shell
- 1 cup half-and-half
- 6 eggs
- 2 cups grated cheese (I used Kraft's Italian Five Cheese with a touch of Philadelphia Cream Cheese creaminess)
- 1 can diced tomatoes (I used Ro-Tel's hot with habañeros)
- 3 leaves of fresh basil, chopped fine
- 1 thick slice of leftover meatloaf, crumbled
The beauty about such a dish is you can totally mix it up and chances are you can't go wrong. Just need to keep an eye on the volume so you won't overfill the pie. Gonna try this out? Take pix, blog about it, and come tell me in a comment here, k?
Have a great week ahead!