Quiche

 

Quiche often gets overlooked, but it’s a versatile dish I adore! You can whip up a batch on Sunday and enjoy it for breakfast or lunch throughout the week. So, what is quiche? It’s a savory egg custard in a flaky crust—though you can skip the crust if you prefer! The filling usually includes milk, cream, eggs, and various add-ins like meats or veggies.  The perfect quiche has creamy richness with delightful textures from ingredients like crispy bacon or sautéed vegetables. Each bite feels luxurious yet light a true indulgence!

I love a variety of Quiche from Quiche Lorraine to one with just spinach and ham, or caramelized onions and bacon. The added ingredients are endless. When adding ingredients to your quiche, ensure they're pre-cooked and ideally warm for mixing. Remember to pat them dry—nobody wants a soupy quiche! Fresh veggies like spinach, bell peppers, and tomatoes work great too; sautéing adds extra flavor if you wish.

 Ingredients

1 unbaked Pie Crust 

4 large eggs

1/2 cup whole milk

1/2 cup heavy cream or heavy whipping cream

1/4 teaspoon each salt and pepper*

1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere

2 cups of veggies or meats

Toppings I love to add for extra flavor are extra cheese, chopped herbs, and definitely hollandaise sauce

Instructions

Prepare the Pie Crust: Make your pie dough ahead of time—ideally the night before. Chill it in the fridge for at least 2 hours.

Roll Out Dough: On a floured surface, roll out one disk to a 12-inch circle and fit into a 9-inch dish without trimming excess. Fold and crimp edges; chill again.

Preheat Oven to 375°F (190°C). 

Partially Blind Bake: Line with parchment and fill with weights. Bake until edges brown, then prick bottom and bake further until lightly browned.

Reduce Temperature & Fill: Lower oven to 350°F (175°C). Beat eggs, milk, cream, salt, and pepper together. Add mix-ins before pouring into crust.  

Bake quiche for about 45-55 minutes or until set but not overcooked! Cool slightly before serving; leftovers keep well in the fridge for up to four days!

 

Yes, you can Make Ahead & Freeze for up to 3 months.  

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

French Fare, Potpourri of Frugality. Kilbride