Quiche is the perfect entrée for every season. In winter I love to use leeks. For spring I use mushrooms and spinach. Summer is perfect for broccoli and cheddar. Finally, fall brings bell peppers.
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- Eat one freeze one
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- Freeze homemade crust in a zippered bag
Of course you can buy premade pie crust. However, there is a lot of waste in that process and often times the store bought crusts have preservatives, partially hydrogenated oils, and other yucky things I don’t want to feed my family. That is why I make my own crust using this simple recipe, except I omit the sugar.
Now this quiche recipe will get you two pies. Since there are low carb eaters in my household, I usually make one with a crust and one without crust (i.e. crustless). That means I will have an extra pie crust that I freeze in an aluminum pie pan to use in the future. This process makes the next quiche I make super easy.
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- Whisk together the egg mixture
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- Add sauteed veggies to the pans (I use 1 with a crust and 1 without)
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- Sprinkle cheese over the top
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- Pour the egg mixture evenly between the two quiches
Quiche
Ingredients
- 2 pie crusts 8 to 9 inches omit for low carb quiche
- 2 cups Chopped bell pepper, broccoli, spinach, mushrooms, or whatever veggie you have on hand
- 1 tbsp butter or extra virgin olive oil
- 1 cup shredded cheese cheddar or swiss
- 4 eggs *see notes for when to increase to 6 eggs
- 2/3 cup heavy cream *increase to 1 cup for crustless quiche: see notes
- 1 & 1/3 cup whole milk
- Dash of nutmeg secret ingredient!
Instructions
- Bake pie crusts at 425°F until slightly golden, about 5 minutes (skip this step if you opt for a crustless quiche and use butter or olive oil to grease the pie pan).
- Meanwhile sauté your veggies in butter or 1 tbsp olive oil for a few minutes until tender. Remove from heat and season with salt and pepper.
- In a bowl, whisk together eggs, cream, milk, and a dash of nutmeg.
- Spread veggies and cheddar evenly between the pie crusts and pour egg mixture over the top.
- Reduce oven to 350°F and bake until set, about 30-40 minutes.
Notes
