One of my favorite thing about making a quiche is that you can keep it as simple or as fancy as you’d like. You can use what you have on hand or you can buy a few perfectly curated ingredients (or whatever is in season at the farmers market) depending on what you’re craving that week. I also love that you can make this and then eat off it for a few days and the flavors seem to mesh more and more each day, yum!
I think there’s a few must-haves for a delicious, wholesome quiche:
meat: crumbled bacon (jowl bacon is great for this and cost effective!), crumbled sausage, diced kielbasa, crumbled chorizo, or diced ham pieces
veggies: onions, peppers, spinach, zucchini, and tomatoes
spices: salt, pepper, garlic, red pepper, and parsley
cheese: cheddar, parmesan, mozzarella, swiss but my absolute favorite is cream cheese
egg mixture: fresh eggs & milk/half & half/heavy cream/milk alternative
crust: either pre-made, homemade, potato or crustless
I’d love to share with you one of my favorite quiche recipes that I’ve tweaked and changed over time of course, but this is one that never disappoints!
Bacon & Veggie Quiche
*makes two 9” quiches, about 16 servings
Ingredients:
2 nine inch pie crusts
1 lb. pack of bacon or jowl bacon, cooked and crumbled
2 handfuls spinach
1 diced yellow onion
1 diced green or red pepper
2 diced zucchinis
1 cup shredded cheddar
14 large eggs
1 & 1/2 cup whole milk or half & half
4 oz. softened cream cheese
2 cloves minced garlic
2 teaspoons salt
1 teaspoon black pepper
2 roma tomatoes, thinly sliced
parsley & crushed red pepper, optional
Instructions:
Place each of the pie crusts in a 9″ pie plate per pie crust instructions.
Add in the spinach first, split between both pie crusts, followed by the onion, pepper, zucchinis and cheddar cheese.
In a mixing bowl, whisk the eggs until scrambled. Add in the milk, cream cheese, garlic, salt, black pepper and red pepper. Whisk until combined, although it’s good to have tiny chunks of the cream cheese that aren’t quite mixed in. Those make the most decadent bites!
Top with the sliced tomatoes, making sure to press down just enough so the egg mixture gets on top the tomatoes just a bit, and sprinkle with parsley and crushed red pepper if desired.
Bake at 350 for 45-60 minutes. You’ll know when it’s done when the center is no longer jiggly or a toothpick inserted into the center comes out clean.
Cool on a wire rack or a tea towel for 15-30 minutes before serving. Enjoy!
Let us know your favorite quiche ingredients in the comments below, we’d love to hear from you!