In our house, quiche is a staple. We eat it at least once a week: sometimes for breakfast or a hassle free dinner, paired with leafy greens and freshly picked veggies.
What makes it such a great meal is that it’s incredibly easy to make and you can vary the ingredients and cater it to what you have on hand. But you know this already if you’re a quiche-addict like we are. And if you already know this then you may not need this recipe, which is so simple and straightforward that it’s literally been sitting in my “draft” folder for a year, just waiting for me to post it.
But for those of you who are new to baking, I hope you’ll appreciate this easy reference.
The sky is the limit when it comes to pie crusts, unless you have allergies. Here are a range of crusts that you can choose from, ones from this site and from my other favorite blogs:
Gluten free crust using mashed potato flakes on Homegrown & Healthy
Mini phyllo crust quiches on Homegrown & Healthy
DIY dough I used for this quiche on Homegrown & Healthy
GF and EF, with millet and tapioca flour by Raia’s Recipes
GF and EF with rice flour and tapioca flour by Raia’s Recipes
When adding fillings to your quiche, I suggest you spread them along the crust before you add your eggs. This way the fillings are evenly distributed and each and every bite is just perfect.
Switch it up and try using your favorite pie crust recipe. The sweet crust blends well with a sharp cheese.
To tell when your quiche is done you can either pierce it to make sure that the eggs are cooked the way, or give it a little jiggle. The more is squirms the less cooked it is; when it’s finished cooking it’ll be solid.