Best Quiche Recipe
My kids love the Best Quiche Recipe for any meal!
I remember when my boys weren’t eating eggs yet. I was worried, because I make so many recipes with eggs. Stress was setting in, and I felt like this was not going to happen. Then, one day when Brody was about 4 (8 now) he began eating eggs. It started with scrambled, to hard boiled, then open to lots of recipes. The one he love the most was this Best Quiche Recipe, and he called it the “Egg Pie”. This isn’t sweet, but it does have pie crust and looks like a pie. I love that he called it that, and I still ask him to this day if he wants to make an egg pie. Now, my other son Landon, who’s almost 7, isn’t a huge fan of eggs but he will eat them just not a lot.
We make this recipe with lots of veggies, and you can make it with or without bacon. Making a quiche is fairly easy, but the prep, assembly, and baking requires a little more time. Because of this, I usually make 2 large ones and a few small ones and keep them in the freezer. The kids like them for breakfast, and lunch so I add this into their meal plan rotation.
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The Best Quiche Recipe
There’s a science to making a quiche. You need to have just the right ratios for that fluffy, flaky deliciousness. I stumbled across this great article called “The Secrets to a Great Quiche”. I actually picked up a couple tips that I’m really happy about.
We used Gruyère cheese for this recipe, but you can also use Swiss or another favorite. The classic French Quiche Lorraine which is popular and known to have originated in France, actually originated in Germany. How’s that for some fun trivia?
We loaded this up with lots of veggies, like bell peppers, mushrooms, onions, broccoli, Gruyère cheese, and bacon. Take out he bacon and you have a vegetarian Quiche. This taste really delicious and can be served as breakfast, lunch, or dinner. Also, we like to make a veggie & soy chorizo quiche which we use similar ingredients to the Healthy Tofu Scramble.
Best Mini Veggie Quiche Pots
I thought these would be fun to bake the quiche in. Make sure to spray them with non-stick spray before baking, this way they will pop right out if you want to freeze them.
Let us know if you make this, and leave us a comment below. 🙂
We love this recipe, because you can add whatever ingredients you love. Change up the veggies, and try spinach, kale, or asparagus. Instead of bacon, add turkey bacon, or veggie sausage. Use the egg base recipe, and add your favorites.
- 1 pie dough (store bought usually in freezer section)
- 1 1/2 cups mixed veggies (colored bell peppers, yellow onion, white mushrooms, broccoli)
- 3-4 slices bacon
- 3 large eggs
- 1 1/2 cup half & half
- 1 cup Gruyère cheese (or you can use Swiss)
- 1/2 teaspoon salt
- dash white pepper
Preheat oven to 375º degrees F., and set the oven racks to the bottom of the oven.
Roll out pie dough to fit a 9 inch pie plate. Press the dough into the corners and around the bottom, and remove any excess from the top edges. Then place in refrigerator for about 20 minutes to chill the dough. (If you opt to do the next step, than no need to chill first.
(This step is optional, I like to do this. Many other people make quiche skipping this step. Baking the pie dough first will give the quiche a flaky crust, and not doughy.) Place a piece of parchment paper over the pie dough. Then, fill with dried beans or pie weights. Place on baking sheet, and bake on lower rack for 20 minutes. Next, remove the parchment paper and beans. Then, place back into the oven, and bake until golden, about 8 to 10 minutes. Remove from oven, and let cool.
Slice mushrooms, and cut onions, bell peppers, into 1"-2" pieces. Cut broccoli into small pieces. Set aside. Cut bacon using a knife, or scissors into 1" pieces.
Cook the bacon in a large sauté pan using medium heat until slightly browned, about 5-7 minutes. Place the cooked bacon on a plate lined with a paper towel, (to absorb the extra grease.) Pour out the extra bacon grease from the pan, leaving 1 to 2 teaspoons. Start heating the pan again.
Add the bell peppers to the sauté pan over medium heat, and cook 3-4 minutes, then add the onions and cook for an additional 3 minutes, lastly add the mushrooms, and the broccoli cooking an additional 2-3 minutes. All veggies should be nicely cooked at this point. (Be sure not to overcook the broccoli, so it won't get too soft.) Remove veggies from pan, and set aside on a plate.
In a large bowl, whisk together eggs, half & half, salt and pepper.
In the pie plate add 1/2 of the cheese, and veggies, bacon, and half of the egg mixture. The layer the same ingredients again, and fill with the egg mixture. Leaving at least 1/4 from the rim of the pie plate.
Bake for 25-30 minutes until the center is completely set, and slightly browning on the top. Let cool for 5-10 minutes before slicing and serving.