A Versatile Quiche Base

I took a recipe from my mother in law and made a few modifications to make it a really adaptable filling for quiches.

Quiche Filling (makes 3-9″ quiches or 2-10″ quiches)

1 1/2 cups of mayonnaise

6 tbsp flour

2 rounds of Boursin cheese

12 eggs

1 1/2 cups of milk

Combine all ingredients in a blender or food processor and blend until smooth.

Variations:

Ham (for 9″ quiche):

Saute 1 cup of finely chopped ham with 3/4 cup thinly sliced green onion.

Take 1/3 of the quiche filling base, and add 1 1/2 cups shredded gruyere and/or swiss cheese and the ham mixture. Stir to combine.

Pour into prepared shell and bake at 350 degrees for 45 to 50 minutes.

Smoked Salmon and Spinach (for 9″ quiche)

4 oz smoked salmon broken into small pieces

4 oz frozen chopped spinach thawed and thoroughly drained

1/2 cup shredded (not grated) parmesan cheese

1 cup shredded mozzarella

Combine above ingredients with 1/3 of the filling base. Pour into prepared shell and bake at 350 degrees for 45 to 50 minutes.

Other ideas:

This is super flexible. Take 1/3 of the mixture and add 1 to 1 1/2 cups shredded cheese, and one cup of other ingredients.

Bacon, sauteed onions, fontina cheese

Sundried Tomatoes, arugula, feta cheese

Chorizo, red bell pepper, and monterey jack cheese

Crab, artichoke hearts, parmesan, and mozzarella cheese