Everyday Quiche Recipe

Eggs are typically one of the most cost-efficient sources of protein. I cook a quiche almost every week during peak egg season. It’s a high-protein breakfast, but also makes an easy mid-week dinner. A quiche is a welcoming “catch-all” for the disparate groceries in the dairy and produce drawers in my refrigerator. This is a pretty simple formula for making a delicious quiche every time. You’ll notice, as always, I’m pretty fast and loose with measurements (1 to 1.5 cups of milk or 6-8 eggs). This is because quiche is an incredibly flexible meal and works with any of these combinations.

Quiche Ingredients

• 6-8 eggs
• 1 cup of cheese (you can add more if you want)
• 1 to 1.5 c any combination if milk, half-and-half, or heavy cream
• Seasonal veggies of your choice (1-2 cups)
• 1/2 cup cottage cheese
• 1 t dijon mustard
• 1 t salt
• 1 t pepper
• 1 t garlic powder
• 1 t red pepper flakes (optional)
• 1 onion or shallot chopped finely
• 1 frozen pie crust or homemade pie crust
• Breakfast sausage (optional)

Quiche Steps

1. Par-bake pie crust by throwing it in the oven while it preheats to 375. If I’m using a frozen crust, I always remove it from the foil pie plate it comes in and place it in a stone pie pan before cooking.
2. If you have time, pre-cook the hard veggies like onions and potatoes in olive oil before adding them to the bowl. This gets you the best flavor, but if you don’t have time, cut them very small.
3. Combine all ingredients into a large bowl with a spout. Mix thoroughly until fully integrated.
4. Pour into par-baked pie shell.
5. Cook 30-50 minutes until fully cooked through.

Notes

• Crust: We would all pat ourselves on the back if we made a homemade quiche crust with this. But don’t let perfection be the enemy of good. I keep storebought frozen crusts on hand so I can make a quiche in less than 10 minutes.
• Dairy: Everyone has a different take on dairy products. Some like it without fat. Others believe full-fat is the only way to go. This recipe is an equal opportunity dairy user. They all work. But the more fat your dairy has in it, the richer the flavor of the quiche.
• Cottage Cheese: The cottage cheese is optional. I add it to sneak in a little extra protein.
• Veggies: I always use and onion plus whatever I have in my veggie crisper in the refrigerator. Baby kale, yes. Peppers, yes. Here are a few of my favorite combinations:
  • Spring: Asparagus and parmesan cheese
  • Summer: Bell peppers or Poblano peppers and Jack cheese
  • Fall: Arugula, bacon, and swiss cheese
  • Winter: Kale and fall potatoes