Quiche Recipe

Quiches have become one of my standby meals because they are easy and will also help you take care of leftovers. This is also one of those recipes that you can change up however you want. We tend to use wheat flour we keep in the freezer so we do not worry about the temperature of the water. All you will need are:

For crust

¼ cup cold water

¼ cup oil

1 cup flour

Filling

5 eggs

¾ -1 cup of almond milk, soy milk, or regular milk

Vegetables

About ¼- ½ cup cheese of your choice

Spices of your choice

Supplies

Greased 9” round pan

Bowl

Wisk

Spatula

¼ and 1 cup measuring cups

Oven at 400°

Mix the cold water and oil in the bowl. Then add the flour and mix. Sometimes you may need a little more flour. Spread this out on the pan and make sure you push it up on to the sides of the pan. Save the bowl to use later. 

Next put the cheese in the bottom of the pan. I like to use a smaller amount of cheese but pick strong ones like goat or feta. They give the quiche a little more of a kick than cheddar or mozzarella. If you are like us and do not keep shredded cheese but want mozzarella in the quiche, you can freeze the cheese for about 30 minutes then shred it. Works nicely.

Now put your vegetables in the pan and flatten them evenly. I will list some great combinations at the end of this for ideas to use. 

After this take your bowl you used for the crust and add the eggs. Whisk in your milk. Add your spices to the eggs then pour over the top. 

Place in oven for about 35-40 minutes. You will want to check the middle with a knife to make sure it is done.

I leave a range for the milk because sometimes you want less and sometimes you want the entire cup. If you are adding mozzarella or pesto or queso, this can sometimes lead to some excess fluid which can make it difficult to identify when the quiche is done. You really want to check to make sure the egg looks done when something like that happens since the quiche may have a slightly liquid consistency when cut in to but it is just water and not egg.

Great combinations

Smearing a light layer of pesto on the bottom with goat cheese, spinach, and sundried tomatoes. If the pesto is oily this can add a little extra liquidiness to the quiche so aim for ¾ cup milk.

Feta with Roasted Brussel sprouts, onion, and red pepper – this is nice with some rosemary, sage & a dash of salt.

Cheddar cheese with black beans & corn that have been blended with taco seasoning. Onions, spinach, garlic and red bell peppers work great with this too. Instead of cheddar, a light layer of queso is amazing but watch for liquid happening here.

Goat cheese with roasted (or not roasted) asparagus, cauliflower, and onion seasoned with rosemary, sage, thyme, and a dash of salt.

The one in the picture has feta, garlic, cauliflower, red bell pepper and spinach.

Heck, one of my favorites is also the easiest of all. I was running late one day and couldn’t decide what to put in it so I grabbed 2 Chipotle Vegetable Burgers. I nuked them and crumbled them in with some cheese. Wonderful and fast.  You get the gist of it. Any combination can work here. We have our favorites and now it is time for you to make your favorites.

Time is an issue for some. I have made these hours in advance and put them in the fridge to place in the oven when I get home. The cooking time gives me time to get settled in to the evening and then have dinner ready once the evening activities are done. The other consideration is that these will last for a few days in the fridge. Cook up several on the weekend and store in containers in the fridge. Healthy dinner ready in minutes.