A Quiche in a Pinch
I love a good quiche. It feels so fancy. But this one is so simple. You just whisk, pour, and bake.
My grandson calls it “egg pie.” I still laugh at that. The pie crust does all the hard work for you. Doesn’t that smell amazing when it bakes? It makes the whole house feel warm.
The Story of My Fruit Salad
I started making this salad for bridge club. The ladies always asked for the recipe. The secret is the lime and honey dressing.
It makes the fruit taste even brighter. This is why it matters. Eating colorful food just makes you feel happier. It is a little celebration in a bowl.
Why We Cook Together
I learned to cook beside my grandma. She showed me how to whisk eggs. Those are my best memories.
Cooking with someone is about more than food. It is about sharing time. This is why it matters. It connects us. What is your favorite memory of cooking with someone?
The Secret to Good Grits
Now, about those cheese grits. The secret is two kinds of cheese. Cream cheese makes them so smooth. Cheddar gives a nice sharp taste.
*Fun fact: Grits are made from corn, just like popcorn!* You have to stir them often. It is a little bit of work, but so worth it. They are the perfect cozy bed for that tasty shrimp.
Your Kitchen, Your Rules
Do not be afraid to change these recipes. That is how you make them your own. No ham? Use cooked broccoli. Not a fan of shrimp? Try it with chicken.
Cooking should be fun, not scary. What is one ingredient you love to add to everything? Tell me about your favorite swap. I am always looking for new ideas.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Shredded cheddar cheese | 1 cup | |
| Chopped cooked ham | 1 cup | |
| Frozen prepared pie crust | 1 (9-inch) | Thawed |
| Eggs | 4 | |
| Heavy whipping cream | 1/3 cup | |
| Salt | 1/4 teaspoon | |
| Black pepper | 1/8 teaspoon | |
| Assorted fruit | 10 to 12 cups | e.g., apricots, kiwi, melon, strawberries, blackberries, grapes, blueberries |
| Lime juice | 1/3 cup | Juice of about two limes |
| Honey | 1/3 cup | |
| Finely chopped mint | 1 tablespoon | From 8 to 10 large leaves |
| Bacon | 4 slices | |
| Green onions | 5 | Chopped |
| Garlic cloves | 3 | Minced |
| Medium shrimp | 16 ounces | Raw, peeled, and deveined |
| Salt | 1/4 teaspoon | |
| Black pepper | 1/4 teaspoon | |
| All-purpose flour | 3 tablespoons | |
| Chicken broth | 1 cup | |
| Hot sauce | Dash | |
| Lemon juice | Juice of 1 lemon | |
| Water | 5 cups | |
| Salt | 1 1/2 teaspoons | |
| Quick cooking grits | 1 cup | |
| Cream cheese | 3 ounces | Cut into cubes |
| Shredded cheddar cheese | 3/4 cup | |
| Butter | 2 tablespoons |
My Quick Quiche: A Sunny Morning Savior
Oh, this quiche recipe is my little secret for busy mornings. It feels fancy, but it is so simple. My grandson calls it “egg pie.” I still laugh at that. It is perfect for a weekend breakfast or a simple supper. You can even change it up with what you have in the fridge.
Let’s get that oven warm and ready. Here is how we make our quick and easy quiche together.
- Step 1: First, heat your oven to 375 degrees. Take your pie crust out of its foil pan. Sprinkle the cheese and ham right into the crust. I like to make little wells with the ham. It makes every bite extra special.
- Step 2: Now, grab a medium bowl. Crack your eggs into it. Add the cream, salt, and pepper. Whisk it all together until it’s nice and smooth. You want it to be one happy yellow color. Doesn’t that smell amazing already?
- Step 3: Carefully pour the egg mixture over the cheese and ham. (A hard-learned tip: put the pie on a baking sheet first. It catches any drips and makes moving it much safer!). Slide it into the hot oven. Now the magic happens.
- Step 4: Bake it for 20 to 25 minutes. You will know it is done when the center is just set. It should not jiggle too much. Let it sit for a few minutes before you slice it. What is your favorite thing to add to a quiche? Share below!
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Yield: 4–6 servings
Category: Breakfast, Brunch
Three Fun Twists on Our Fruit Salad
This fruit salad is like a rainbow in a bowl. But sometimes, you want to mix things up. Here are three fun ways to make it new. I love trying different fruits each season.
- Tropical Vacation: Use pineapple, mango, and papaya. It will taste like a sunny beach day.
- Berry Blast: Skip the melon and use all berries. Add raspberries and chopped strawberries for a red, white, and blue look.
- Herb Garden: Try basil instead of mint in the dressing. It is a surprising and lovely little change.
Which one would you try first? Comment below!
Serving Up Shrimp & Grits with Style
This dish is a real comfort meal. To make it a full supper, I have a few ideas. A simple green salad on the side is perfect. It cuts through the richness. Some sautéed green beans or asparagus would be lovely too.
Now, what to drink? For a cozy night, a glass of chilled white wine pairs beautifully. For a family meal, I love sweet iced tea with a lemon slice. It is a classic for a reason.
Which would you choose tonight?
Keeping Your Meals Fresh and Tasty
Let’s talk about storing these dishes. The quiche freezes beautifully. Just let it cool completely first. Wrap it tightly in plastic wrap, then place it in a freezer bag. You can reheat a slice in the toaster oven. I remember my first quiche; I left it on the counter too long and my cat nearly had a fancy lunch.
The fruit salad is best eaten the same day. But you can prep the fruit and dressing separately. Mix them right before you serve to keep the fruit from getting soggy.
Batch cooking saves you time on a busy week. It means a good meal is always close by. That matters more than you know. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all run into little problems while cooking. Your pie crust might get too brown; just cover the edges with a little foil to stop them from burning. I once made a quiche that was too wet and learned not to add too many watery veggies.
Another issue is lumpy grits. The secret is to stir them constantly as you add them to the water. This makes them smooth and creamy.
Fixing these small things builds your confidence. You learn that mistakes are okay, and you also get a much more delicious meal. Good flavor comes from paying attention to the details. Which of these problems have you run into before?
Your Quick Cooking Questions Answered
Q: Can I make the quiche gluten-free?
A: Yes. Just use a gluten-free frozen pie crust from the store.
Q: Can I prepare anything ahead of time?
A: The fruit salad dressing can be made a day early. Keep it in the fridge.
Q: I don’t have heavy cream. What can I use?
A: Whole milk will work in the quiche. It will be a little less rich.
Q: Can I double these recipes for a crowd?
A: Absolutely. Just use two pie pans for a double batch of quiche.
Q: Is the mint in the fruit salad optional?
A: Of course. It adds a fresh taste, but you can skip it. Which tip will you try first?
A Little Note From My Kitchen to Yours
I hope you love making these recipes. Cooking is a way to share love with your family. It does not have to be perfect.
*Fun fact: The word “quiche” comes from a German word for “cake.”* I would be so happy to see your creations. It makes my day. Have you tried this recipe? Tag us on Pinterest! I hope your kitchen is filled with joy and good smells.
Happy cooking!
—Grace Ellington.
Today Show Recipes Quick Quiche Fruit Salad
Description
A collection of classic recipes perfect for any occasion, featuring a savory quiche, a refreshing fruit salad, and a Southern-style shrimp and grits.
Ingredients
For the Quick and Easy Quiche:
For the Fresh Fruit Salad:
For the Shrimp and Grits:
For the Secret Cheese Grits:
Instructions
- For the Quick and Easy Quiche: Preheat the oven to 375°. Sprinkle the cheese and ham in the bottom of the pie crust. In a medium bowl whisk together the eggs, cream, salt and pepper. Pour the egg mixture into the crust. Place the pie on a rimmed baking sheet and bake for 20 to 25 minutes or until the quiche is just set. Serve warm.
- For the Fresh Fruit Salad: In a large plastic or glass bowl, combine the fruit. Refrigerate. In a small bowl whisk the lime juice, honey, and mint together. Drizzle over fruit and toss lightly when ready to serve. Keep chilled.
- For the Shrimp and Grits: In a large skillet over medium heat, cook the bacon until crisp. Drain the bacon on paper towels; crumble it when it has cooled. Add the chopped onions to the bacon grease in the skillet, and cook over medium heat for 4 to 5 minutes. Add the garlic, and cook until it is fragrant. Sprinkle the shrimp with the salt and pepper, and then add them to the skillet. Cook the shrimp until they are just starting to turn pink, about 3 to 4 minutes.
- In a small bowl whisk the flour into the broth. Pour the broth over the shrimp, bring just to a simmer, and cook until the sauce thickens. Stir in the lemon juice, and serve immediately over My Secret Cheese Grits.
- For the Secret Cheese Grits: In a medium saucepan with a lid, bring the water to a boil and stir in the salt. Slowly add the grits, stirring constantly to prevent lumps. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 to 20 minutes or until they reach the desired tenderness and consistency. Grits should be smooth and creamy, not chewy. Add more water if they begin to dry out. Just before serving, stir in the cream cheese, cheddar cheese, and butter. Stir until melted and combined. Serve immediately.
Notes
- Nutritional values are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, we recommend using your favorite brands with an online nutritional calculator.