Quiche

Quiche is the ultimate “throw in anything but the kitchen sink” dish. It’s great for using up produce that is going to go bad (but first, check out our post on ways to make produce last longer), and it’s a delicious option for breakfast, lunch, or dinner. It can be crustless (technically a frittata at that point) or crusted, depending on what you have on hand (see what we keep on hand here). Use this recipe as a guide to creating all kinds of different quiches.

This crusted quiche was made with zucchini, kale, broccoli, garlic, and mozzarella. It froze and reheated beautifully!

Quick Facts

Serves: 8
Prep Time: 5 min
Cook Time: 30 min
Ready In: 35 min

Ingredients

  • 3 eggs
  • 1 cup milk, half n half, or cream
  • Salt
  • Pepper
  • Premade pie crust (optional)
  • 2 cups chopped mix-ins (veggies, meat, etc.)
  • 1 cup cheese

Equipment

  • 9″ pie pan
  • Large bowl
  • Whisk
  1. In a large bowl, whisk together eggs, milk, salt, and pepper.
  2. If using crust, press into the bottom of pie pan.
  3. Layer veggies in the pie pan.
  4. Pour egg mixture on top.
  5. Sprinkle top with cheese.
  6. Bake at 325F for 30 minutes or until middle is set (not jiggly).

Notes: If your pie pan is a little bigger, you will want to add another egg and some more dairy. You want your mix-ins and cheese to be mostly submerged in the egg mixture.

Incredibly enough, you don’t have to pre-cook your veggies before throwing them into a quiche. Of course, if you want to precook them, you can do that as well. Any meat should be precooked.

Vegetarian Mix-in ideas:

  • Onion
  • Spinach
  • Mushrooms
  • Zucchini
  • Kale
  • Peppers
  • Leeks
  • Eggplant
  • Broccoli
  • Garlic
  • Basil
  • Artichokes
  • Asparagus

Other Mix-in ideas:

  • Ham
  • Bacon
  • Sausage
  • Ground beef

Cheese ideas:

  • Cheddar
  • Mozzarella
  • Parmesan
  • Goat cheese/chevre
  • Monterey

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