Skyler I love making quiche on the weekends—especially if I have guests in town (oh sweet memories of pre-Covid days … I digress). My favorite thing about making quiche is that anything goes. I use whatever veggies I have on hand that I need to use up. And as long as you’ve got eggs (hopefully free-range!) and some dairy, you’re all set.
As far as dairy, I like to use Greek-style yogurt, sour cream, cream cheese, and half-and-half in my quiches, but if dairy is a firm no for you, go for unsweetened oat milk or almond milk. After that, it’s all up you. If you’re like me, it’ll never be the same twice—and that’s a good thing!
If a long weekend has you a little foggy (hey, we’ve all been there), use my list below for inspiration—or just open your fridge! Be sure to saute, steam, or blanch any raw veggies until just tender then cool slightly before adding them to the egg mixture.
- Onions or peppers
- Squash or zucchini
- Tomatoes
- Mushrooms
- Spinach
- Potatoes or sweet potatoes
- Broccoli
- Scallions or leeks
- Cooked ham or turkey
- Cheese, cheese, CHEESE!
- …and ALL the herbs!
And if you don’t have lots of stuff to toss in, no worries. Even a two ingredient quiche is DELICIOUS! Or just get creative. I’ve even thrown in some pineapple and peas.
Take your quiche over the top by serving it with something bright and fresh alongside. My favorite: Toss together arugula, shredded carrots, and thinly sliced radish and cucumber with olive oil, a squeeze of lemon, and a dash of salt and pepper. The crunchy texture is *perfect* when paired with quiche.
Or, if you prefer to skip the salad, top the quiche with a spoonful of greek yogurt and a drizzle of hot sauce.
As for the crust, feel free to go easy on yourself—use a quality prepared pastry and you’re good to go. I use a pre-made crust most of the time. BUT if you do have the time here is our FAVORITE CRUST RECIPE. Yum. Here’s my recipe below … go crazy!
Everything Quiche
Ingredients
- 6 large free-range eggs (or 10 bantam eggs)
- 8 oz dairy (milk, half-and-half, greek yogurt, or sour cream)
- ½ cup shredded cheese or cream cheese (optional)
- 1½ cups chopped desired veggies and/or cooked or cured meat
- 2 to 4 Tbsp. chopped fresh herbs
- ½ tsp. salt
- ½ tsp. freshly cracked black pepper
- ¼ tsp. grated nutmeg
- ½ tsp. onion or garlic powder
- 1 purchased pie pastry crust
Instructions
- Preheat oven to 375°F. If using a pre-made crust, bake according to package directions and set aside to cool.
- In a large bowl whisk together eggs and dairy until combined. Stir in cheese, veggies, herbs, and seasoning.
- Carefully pour egg mixture into pie crust to ½-inch from the top, leaving room for the eggs to puff slightly during baking without overflowing.*
- Bake quiche about 1 hour or until the center is just set. Let cool at least 10 minutes before serving.
