Everything Quiche
This quiche allows for tons of add-ins so you to make it according to taste. For a special brunch, try pairing it with a salad. It's delicious hot from the oven or make it ahead and serve room temperature with a mound of greek yogurt and dash of hot sauce.
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.
Notes
*Resist adding too much filling to the quiche. If you have extra, refrigerate and use the following day for a scramble or omelette.