Before I travel on business I try to make a few things that my husband and kids can have for lunches and dinners while I am away.  I don’t always have the time but this weekend they were lucky!  I made a few quiches.  It is always a great way to use up cheese and veges that are soon to expire. Aside from the quiches I also made: Kañiwa salad, spinach and tomato macaroni and cheese, winter chili and Regina’s Crispy Oven Baked Hot Wings.   So here is what I did to make the quiche:

Made a basic egg mixture – (enough for 4 quiches in a 9 inch pie crust – if you are making just 1 quiche cut the recipe by 1/4) . To make this basic mixture combine 12 eggs, 6 cups of half & half (you can use non fat – or if you are indulgent you can use heavy cream) 1 tablespoon pepper, 1/2 teaspoon of salt and 1/2 teaspoon nutmeg.  Mix this well and set it aside.

Shredded the Cheese:  I put my 7 year old daughter to work grading all the cheese in the refrigerator (Jarlsberg, Gouda and Asiago) and crumbling the goat cheese. You will need about 6 ounces of cheese per quiche.

Selected veges and meat:  I pulled out all of the left over veges (carrots, mushrooms, onions, tomatoes and spinach) from the fridge and cut them up. I caramelized the onions and then pulled out some panchetta from the fridge and cooked it until nice and crispy.

Assembled the  quiches: Now with all the ingredients chopped, shredded crisped and mixed we lined up everything on the kitchen island and selected ingredients for each quiche.   We created four different quiches by layering each pie crust with 1)  vegetables and panchetta  2) Cheese  3) Basic quiche mixture 4) another sprinkle of cheese.  Here are the four quiches we created: