I don’t often post recipes on my blog, but I’ve had several requests for my quiche recipe and it’s so mouth-watering that I really want to share it. My kids, who are 23 months and 3, gobble it up every time. It’s also a great way to use up veggies at the end of the week.
It’s all made from fresh ingredients and I try to use mostly organic. You can’t beat the taste, especially where eggs and meat are concerned! I haven’t found a good organic sharp cheddar that my husband approves of, though. We are Tillamook fans!
I usually just put veggies in my quiche, but tonight I used bacon. Isn’t everything better with bacon? Fry it up, nice a crisp. I make sure I take it off the griddle just before it’s done, because it will continue to cook for a minute or so. Pat off the grease with paper towels and crumble.
Sautee your veggies with a little cooking spray, and then mix in the crumbled bacon. I like to steam the broccoli because my kids prefer it softer, but you can just stir fry it. This broccoli was leftover from last night’s dinner, so it was ready to go.
Onions and broccoli go in the pan first and then any leafy greens go in the last 30 seconds for gentle wilting. I put in two handfuls of spinach tonight.
Grate about a cup and a half of cheese. You can use whatever kind you like, Swiss, Mozzarella…we like sharp cheddar. You can also buy a pre-shredded bag of cheese, if that’s your style. I use that, if we have some on hand.
Take a little cheese and press it into the bottom of your pie crust. This helps keep the crust from getting soggy (so I’ve been told). I buy pre-made pie crusts (shhh). If you really want to make your own, you can, but if you are that awesome, then you probably already have your own yummy quiche recipe and you don’t need to be here!
scoop all your filling into the piecrust. Everything should be bite-sized and you want about 2-3 cups of filling.
More cheese! Press it down lightly.
Pour your egg mixture in (don’t worry, I’ll tell you how to make it below). It’ll seep into all the crevasses.
Set it on a baking sheet and put that puppy in a 350˚ oven for about 45 minutes.
This is what comes out! It’s done when the center is set (it won’t move if you jiggle the pan a bit). Pat yourself on the back, because everyone is going to gasp in amazement and think you spent hours slaving in the kitchen.
You can just serve it alone. At dinner I serve it with a spinach salad (put any leftover spinach to good use!).
- ½ onion, chopped
- 1 cup fresh broccoli (you could also use zucchini, peppers, asparagus or any other veggie you have on hand)
- 2 cups fresh spinach or other leafy green (Kale, Chard or Collards work well too!)
- 1.5 cups shredded cheese (I use sharp cheddar)
- 1 (9 inch) unbaked pie crust
- 4 eggs
- 1 cup lowfat milk
- 1 tablespoon butter, melted
- salt & pepper
- Preheat oven to 350˚.
- If using bacon, fry in skillet until crisp, crumble and set aside on paper towel.
- Spray skillet with cooking spray (you can also skip the spray and use the skillet that is now coated in bacon grease). Saute onions, broccoli and any denser veggies (peppers, asparagus...) for a few minutes, stirring occasionally (you can also steam the broccoli and asparagus if you prefer softer veggies). Once veggies are soft, add leafy greens (spinach, kale...) and wilt for about 30 seconds. Remove from heat. Mix in bacon crumbles, if you are using them.
- Put some shredded cheese in the pie crust, so that the bottom is just covered. Spoon veggie mixture into crust and sprinkle rest of cheese on top.
- Crack eggs into bowl and beat. Add milk, melted butter and a few shakes of salt and pepper. Mix well with a whisk or fork. Pour egg mixture over vegetables and cheese.
- Place quiche on a baking sheet and bake in oven for 45 minutes or until center of quiche has set.
- Remove from oven and allow to set and cool for 10 minutes before serving.