And we’re back! We horribly missed sharing with you, but not worry we have a recipe just for you. Perfect for when you have Holiday guests over. Enjoy!
Who doesn’t love a good quiche; you can enjoy it for breakfast, lunch, or brunch, heck, even dinner. I love making these pies cause they are soooo delish and you don’t have to think about what to do for a meal for a few days (well if it lasts that long, LOL). Best thing about a quiche is that it’s easy to make, and is full of protein. All you need are a few basic ingredients, and a few veggies (and a meat, optional) that you love.
My aunt who went to culinary school taught me the base ingredient trick of how to make any quiche like 8 years ago and it has become my go to item to whip up for lunch visits.
So here’s what you’ll need:
- Deep Dish Pie Crust
- 1/3 cup of organic cream or whole milk
- 1 cup of shredded cheese (your choice, mix it up, I always do)
- 3 eggs (or to give it extra protein, sometimes I do 2 eggs plus three egg whites)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
“Make it your own” ingredients. For this quiche I used…
- A carton of sliced button mushrooms
- 1 small onion chopped
- 1 bag of baby spinach
- 2 patties of chicken breakfast sausage chopped
So let’s get started putting this together. Preheat your oven to 350 degrees and pop in your pie crust for 12 minutes. While the crust is in the oven, sauté your vegetables in a little bit of extra virgin olive oil just to cook them down a little bit and set aside.
In a bowl combine your eggs (this time I did 3 eggs and 3 egg whites), milk, spices, and cheese. Side note, for this recipe I actually used three cheeses, 1/3 cup each of mozzarella, cheddar, and gruyere. (I usually I do two or more cheeses because the variety seems to give the quiche a better flavor.)
Mix it all up, and then add the veggies and meat and mix again.
At this point your pie crust should be out of the oven.
Pour the mix into the pie shell that you partially cooked and cook at 350 degrees for about 30-35 minutes.
You will know it’s done by doing the toothpick or knife test. Let cool for about 15 minutes before serving, or if it is to be used later, let it cool for an hour before you refrigerate.
You can warm up the whole pie or by piece. It stays fresh in the fridge for about 5 days.
Side Note: You can make this gluten free by using a GF crust; you can make it vegetarian by omitting meat. Add what you like, play around, just keep the base intact and you will always have a perfect quiche!
Did you know we are hosting a charity raffle? A $5 donation to Dee’s Birthday Wish benefiting Charity: Water, could enter you for a chance to win an amazing prize pack worth over $300!!!
Want more cooking ideas? Check out our past recipes.
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