Saturday, July 7, 2018

Quick and Easy Quiche Recipe

I make a few quiche at least once a month.  It's one meal that everyone in the family will eat and it's easy enough to switch out the mix-ins to make a seemingly endless variety.  

I realized I had never shared how to make quiche here and it really is so very simple.  I honestly don't even measure any ingredients anymore but I made sure to keep track today so I could share with you all.  This does make two quiches as I always make two to feed us all and they freeze beautifully too so I often pop them in a freezer for a quick mid- week meal.  




Ingredients:
2 pie crusts (I often use store made)
9 Large eggs
2 1/2 cups milk (I prefer skim but have used everything up through whole with fabulous results)
2 cups shredded cheese; most often we use cheddar 
Approximately 2 cups of whatever mix- in's you like
  • bacon
  • spinach
  • mushrooms
  • ham
  • broccoli
  • breakfast sausage
  • onions
  • peppers
  • kielbasa
  • steak
  • tomatoes or salsa
  • Just about anything you'd mix with eggs or in an omelette work great!

Today I'll be using bacon, mushrooms, and spinach. 

I preheat the oven to 350 and roll out my pie crust.  Even if I'm using sore bought crusts I tend to roll them out and that leaves them a bit thinner and tasting more like homemade crusts but you can skip this step.  Once rolled out I put them in my pans and pop them in the oven for just 5-10 minutes until they have cooked up just a bit; this keeps the crust from getting soggy from the eggs. 


If I'm working with fresh ingredients I'll first cook up the veggies to get all the water out of them.  Here I'm sauteing mushrooms and spinach together. 


Meanwhile in a separate bowl I whisk together the eggs and milk.


And chop up the bacon.


After my pre-baked crusts and mix - ins have cooled off for a few minutes I combine everything into my pie crusts.  First I add in the toppings and then 1/2 the egg mixture into each pan.  If I need more liquid I have been known to add a bit more milk or another egg but typically I have just the right amount.



I put my quiches in the 350 degree oven for 35 minutes or until the eggs are cooked through and everything is nicely golden brown.  We either serve immediately or else I let cool on the counter for a bit before wrapping in foil to store in the fridge or freezer.




Linking Up With:

“Mrs.AOK,




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10 comments :

  1. Right up our alley! Yum, pinning and making for the fam!

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    1. Thanks! I hope you like it. I just had a slice this morning.

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  2. We love quiche at our house, and this one sounds wonderful. Thank you for sharing at The Really Crafty Link Party. Pinned.

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    Replies
    1. Thanks so much for hosting and for the pin.

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  3. This looks so tasty. I love homemade quiche. I keep forgetting to add bacon to mine. Thanks for sharing at Creative Mondays :)

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    1. Oh my boys would mutiny if I forgot the bacon. LOL. That's their favorite.

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  4. Hi there! I made two of these last night and plan to have one for breakfast and freeze the other one. Do you have any suggestions for how to reheat the one out of the fridge and the one out of the freezer? Thanks so much! This showed up in my inbox right when I was looking for a quick and easy quiche recipe :)

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    Replies
    1. Oh, wonderful! Typically the one in the fridge we re-heat either in the microwave or the toaster oven by the slice. When I'm taking a whole quiche out of the freezer I do let it thaw and then heat it in the oven at 350 for 20-30 minutes until the center is hot. It helps crisp the crust back up.

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