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September 27, 2013


Quiche 1: “Mexican Quiche” tomatoes, onion, jalapeno, cilantro, queso fresco cheese (that’s the white cheese you see on top)

Quiche 2: spinach, mushroom and cheddar

When we host overnight guests and do a big breakfast, there is always quiche involved.  You can make them way in advance, freeze them and simply reheat in the oven when you’re ready to eat. I always make 2 at a time. I don’t have a real recipe for the way I make quiche because there are so many different fillings.

Here are some ideas for your fillings (and there’s many more I’m not even thinking of):

Meat: sausage, bacon, ham, salmon, crab

Veggies: spinach, kale, mushrooms, onion, scallion, tomato, black olives, jalapenos

Cheese: ALWAYS use cheese. I usually use shredded cheddar.

Eggs: mix about 9 eggs with a bit of milk, half and half or cream and salt and pepper

Crust: store bought from the refrigerated section

Preheat oven to 425°.

Line your pie dish with the crust. Quickly saute whatever meat/veggies you’re using until the meat is cooked throughout and veggies are tender. Spread mixture evenly onto pie crust. Sprinkle cheese on top, then pour the eggs in. You want to leave a little crust showing because the eggs will rise a bit when they bake. In case of overflow, put a cookie sheet under your pie dish (baked eggs are no fun to clean off the bottom of your oven). Bake at 425° for 15 minutes. Then, turn your oven down to 300° and finish baking for 30 minutes. (If you are planning to immediately freeze one of your quiches, bake it for the first 15 minutes, then reduce the temperature and bake for another 20 minutes. The quiche will be a little wiggly, just barely set.)

Let cool for a few minutes before cutting, and let cool completely before freezing.

When reheating a frozen quiche, I remove it from the freezer the night before and let it sit on my counter overnight. Then reheat it at a low temperature (300°-325º) until it’s nice and hot.

*I learned the baking temperature/times from my mother-in-law!


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