Recipe #8: Quiche

So glad I have enough eggs to do this

My grocery stores are starting to have reliable supplies of eggs and dairy again! This is how I celebrated.



  • 3 eggs
  • 3/4 cup cream (or half and half)
  • 3/4 cup of any of these shredded, melty cheeses:
    • gruyere (classic)
    • swiss (mild)
    • gouda (smooth)
    • that toscano syrah cheese from trader joe’s (I had it around, and it worked texturally. Also it was amazing)
  • 1/2 sautéed onion


  • 2 tsp paprika
  • 1/2 tsp nutmeg
  • Salt and pepper to taste

Fillings (1 cup total [cooked] of any of the following):

  • Spinach
  • Mushrooms
  • Bell peppers
  • Bacon
  • Ham
  • Sausage
  • Honestly, if you like it in an omelette, you will like it in quiche.


  • frozen pie crust

There are a few different ways to make this, but generally, I wouldn’t use more than 3 fillings (not including onion). I made a double recipe, half going into mini quiches, half going into a regular-sized quiche. I have instructions for both!

  1. Take the pie crust out of the freezer. By the time you’re ready to pour in the mixture, your pie crust will be defrosted.
  2. Preheat the oven to 375 degrees.
  3. Prepare your fillings. If using bacon or any meat with a high fat content, cook that first in a pan and set aside. Cook the onion and the rest of the fillings in the animal fat. If not using animal fat, use olive oil.
  4. Make sure all fillings are cut or broken up into about 1 inch pieces. You do not need to do this with spinach.
  5. Set the fillings aside to cool. Beat the eggs in a bowl, add cream, shred cheese into the bowl, and add seasonings. Stir well.
  6. Stir in the cooled fillings.
  7. If making classic quiche:
    1. Pour the mixture into the pie crust, filling a quarter inch from the top. Do not overfill the crust!
    2. Bake for 30-40 minutes. The quiche will be done when you stick a knife in the center and it comes out clean/without liquid.
  8. If making mini quiche:
    1. Grease a muffin tin.
    2. Break off pieces of defrosted pie dough and roll into 1 inch balls. Flatten the balls into the bottom of the muffin tin. You don’t want the dough to be too thick or it won’t fully cook.
    3. Ladle the mixture into each muffin tin, filling a quarter of an inch from the top
    4. Bake for 25-35 minutes. The mini quiches will be done when the center looks solidified.

Quiche keeps well in the fridge and reheats very well, so this can be breakfast for a while. Or snack. Or lunch. Quiche is good whenever.

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