Quiche sounds fancier than it is.

For many people, quiche is enjoyed as a breakfast or light lunch item at a cafe or an appetizer at a bridal or baby shower. While the savory dish has an upscale feel to it (probably due to its French origins), its very simplicity makes it a great dish for anytime, said Lisa Hattaway, owner of Nashville Exchange Steakhouse and Cafe in Nashville.

“It is sort of a combination meal. Instead of having to do sandwiches and several different things, it is a combination thing with your eggs and cheese. To me it is more of a simplicity item,” Hattaway said.

One of the best aspects of making quiche is that adjusting the ingredients can make it suit the needs of almost situation, said Jean Boddie, sous chef at Rose Hill Conference Center in Nashville. Do a combination of meat, vegetables and cheese for a heartier meal. Stick to a basic quiche recipe with one or two extra ingredients for lighter fare.

With the exception of sweet ingredients, which don’t seem to mesh as well with the dish’s taste and consistency, the sky is the limit when it comes to quiches, Boddie said. Some of the more popular quiches carry ingredients such as bacon, ham, broccoli, onions, mushrooms, tomatoes and a combination of cheeses.

“They are very good for leftovers. If you have had a great meal the night before and had some leftover vegetables, you can always whip it up in the morning,” Boddie said.

When choosing ingredients, there are a few tips to remember, Boddie said.

• Almost any meat, including seafood, can work in a quiche, but if it is greasy, it should be well drained to avoid pockets of grease.
• Since quiche cooks slowly on low heat, all meat and vegetables should be sauteed or roasted beforehand.
• When using frozen vegetables, after they have been cooked, they should be drained and patted dry before putting them in the quiche.

For a more fluffy, airy consistency, beat the eggs well before mixing them with other ingredients, Hattaway said. When taking a recipe from a large quiche to miniatures, cook time needs to be severely reduced and the mini tarts watched closely to avoid burning.

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MAIN DISH

Roasted Butternut Squash Quiche

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

2 medium onions, sliced

Water, as needed

2 cups butternut squash, peeled, diced into bite-sized pieces

Salt and black pepper, to taste

1 9-inch frozen pie crust

4 eggs, lightly beaten

1 cup 1 percent milk

2 ounces Gorgonzola, crumbled

1 tablespoon sage, thinly sliced

To caramelize onions, heat 1 tablespoon oil over medium heat. Add the onions and saute until tender, about 10 to 15 minutes. Reduce the heat to just below medium. Add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes, stirring every five to 10 minutes.

Preheat oven to 400 degrees.

Coat butternut squash with olive oil, season with salt and pepper and place on a baking sheet lined with foil. Roast until tender, about 30 to 40 minutes and set aside. Lower oven temperature to 375 degrees.

Mix the onions, squash, eggs, milk, Gorgonzola and sage. Pour into the crust. Bake until golden brown and set in the center, about 35 to 45 minutes.

Recipe courtesy Jean Boddie, sous chef at Rose Hill Conference Center in Nashville

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MAIN DISH

Cheesy Vegetable Quiche

For the crust

1 1/4 cups Bisquick Mix

1/4 teaspoon dried thyme leaves

3 tablespoons butter or margarine, softened

2 tablespoons boiling water

For the filling

1 9-ounce package frozen broccoli cuts

1 cup shredded Colby-Monterrey Jack cheese blend

1/2 cup mushrooms, diced

2 tablespoons onion, finely chopped

4 eggs

3/4 cup half-and-half

1/8 teaspoon pepper

Preheat oven to 350 degrees.

Spray 9-inch glass pie plate with cooking spray. In a medium bowl, combine Bisquick mix and thyme. Cut in batter using pastry blender (or pulling two table knives through ingredients in opposite direction), until crumbly. Add boiling water, stir vigorously until soft dough forms. Press dough on bottom and upside of pie plate, using fingers dipped in Bisquick mix, forming edge on rim of pie plate.

Cook broccoli as directed on package, using minimum cooking time. Drain well; pat dry with several layers of paper towels. Sprinkle cheese, broccoli, mushrooms and onion in crust.

In a medium bowl, beat eggs, half-and-half and pepper. Pour into crust. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Recipe from the “Betty Crocker Ultimate Bisquick Cookbook.”

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APPETIZER

Miniature Crustless Spinach Quiches

8 eggs

1/4 cup cream

1 10-ounce package spinach, thawed, drained and squeezed dry

2 cloves garlic, minced

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 cup crumbled feta cheese

Preheat oven to 425 degrees.

Mix together eggs, cream, garlic, nutmeg and salt. Add spinach. Grease muffin mini tins. Add 1 teaspoon of feta cheese to each cup, and fill with egg mixture about two-thirds of the way to the top. Bake for about 20 minutes or until set. Finish by broiling for about five minutes to brown the tops. Recipe makes about 42 miniature quiches.

Recipe courtesy Jean Boddie, sous chef at Rose Hill Conference Center in Nashville

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MAIN DISH

Sausage, Green Pepper And Onion Quiche

1 9-inch pie shell

8 eggs, well beaten

1 1/2 cups mild cheddar shredded cheese

1/4 cup milk

1/4 pound ground sausage, browned and drained

1 tablespoon olive oil

1/2 green pepper, diced

1/2 small onion, diced

Preheat oven to 350 degrees.

In a small skillet, heat oil on medium. Add onion and pepper and saute until soft; drain.

In a large bowl, combine all ingredients; mix well. Pour into pie shell making sure not to let mixture overflow. Cook for about 30 minutes or until knife inserted in the middle comes out clean.

Recipe courtesy Lisa Hattaway, owner of Nashville Exchange Steakhouse and Cafe