I have to be honest, I had never tried a quiche until last year. I am not a fan of pie but surprisingly I love the flaky crust/egg combination. The best part is, there are so many different quiche variations you can make. I have been having a lot of fun playing around with recipe combinations. This has been my go to weekend brunch meal to cook at home.
I have been using an organic pie crust from whole foods but Ann Mah sent me this simple NYT recipe to try out my own crust. Either way, you can keep a pie crust in the freezer for a last minute meal.
A Simple Weekend Quiche Recipe
6 -8 eggs
1/2 milk (I use almond milk)
salt and pepper to taste
One organic pie crust (homemade or store-bought)
10” quiche pan this is a great option from Sur la Table
1/4 cup chopped onion
2 strips of bacon chopped
1/4 comté cheese
1/4 cup chopped spinach.
Mix eggs, milk, salt, and pepper with a whisk.
Sauté spinach, onions, and other veggies in a pan before adding to the pie crust.
Spread pie crust in the quiche pan evenly up to the edges and pinch to secure to the pan.
Layer onions, spinach, and bacon on the bottom.
Pour in the egg mixture.
Sprinkle cheese on top
I put the pan on a sheet pan to prevent spillage just in case. I have had a few spills and this helps with clean up.
Cook on 350 for 30-40 minutes. Remove from the oven and let cool for 5 minutes before serving.
Do you have a favorite go to recipe?
This post includes affiliate links. I make a small commission off of items purchased from my links. Merci