Momma's Quiche Filling

 With fall and winter just around the corner I am getting the freezers ready with quick easy things to heat up! This recipe has been a major hit in my house since i started making them 4 years ago. 

this recipe can also be so versatile, if you are allergic to something or just simply don't enjoy that item it can easily be removed or substituted with something else! I will often substitute many different things in this recipe from the sour cream to vegetables to the meats. 

We personally like our quiche baked in a savoury tart shell however they are just as good without a tart shell! now enough with the babble and on to the recipe! 

                    Momma's Quiche Filling                    

- 12 large eggs   =

- 2/3 cup sour cream (substitute ideas in notes)  =

- 1 cup shredded medium cheddar cheese

- 1/2 cup spinach (fresh or frozen) (thawed and drained if using frozen)

- handful of chopped mushroom 

- 1 small onion, chopped

- 1 or 2 cloves of garlic, minced (optional)

- 1/2 bell pepper, chopped

- 1 pound bacon, cooked and chopped

- seasoning of choice, i usually just use salt and pepper! =

- 24-36 tart shells (optional)

                                                        Directions                                                                 

1)  preheat your oven to 350 degrees

if you are making your quche in tart shells be sure your shells are atleast half way cooked before adding the egg filling.

2) in a large mixing bowl crack all your eggs, sour cream,and seasoning and mix very well, I like to use my electric mixer for this but a whisk or a fork works just as well! 

3) next add in your spinach, mushroom,onion,garlic, and bell pepper mix slightly 

 

4) now all thats left is your shredded cheese and bacon once you have that in your bowl mix it up really well again! 

5) you're now ready to start filling tart shells or muffin tins if you're doing these without the pastry! for tart shells fill the tart 2/3 full if filled anymore than that they will make quite the mess this recipe can make up to 36 tarts it really just depends on the size you use! 

if you're doing these without the pastry its about the same idea, grease muffin pan liberally. fill muffin pans about 2/3 of the way. 

6) time to bake! for tarts between 15 and 22 minutes checking halfway through 

muffin pans need roughly 32-42 minutes, also checking half way through.

                                                                                                                                        

                                                           Notes:                                                                    

1) instead of using sour cream I will often use plain Greek yogurt, or 1/3 cup heavy cream, and sometimes i just add a few extra egg whites 

2) my recipe calls for medium cheddar, however any cheese would work great! 

3)Now let's talk about vegetables! All the vegetables can easily be substituted and the garlic and onion can easily just not be added if it's an allergy or dislike! 

some of our favourite substitutes are cauliflower, broccoli, carrots, zucchini, and tomato 

4) now the meat, this can be totally taken out if you are looking to keep these meatless, however if you're not other options than bacon can be crumbled breakfast sausage, ham, shredded chicken, and turkey bacon!

                                                                                                                                                                           

I hope you love this recipe as much as my family does :)