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ited to the imagination. Shredded cheese; chopped, drained cooked vegetables; meat; seafood and poultry are just a few of the items that could be used for filling. Combine ingredients to give quiche, a traditional French dish, a Greek (feta cheese, dill and spinach) or Mexican (cilantro, corn and pepper Jack cheese) flavor.
Different ingredients can also be used in place of pie crust to give quiche a different taste and texture. Leftover rice or mashed potatoes work nicely as a crust. Cooked shredded hash brown potatoes are another unusual option. Experiment with a variety of ingredients to form a crust.
Quiche can be served any time of day. A quiche served for brunch might contain a hash brown potato crust and be filled with onion, green pepper, bacon and cheese. A lunch or dinner quiche could be baked in a pastry crust and filled with shrimp, Swiss cheese and scallions. Miniature muffin tins can be used to make hand-held quich
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