On the weekends, I like to make quiches using whatever leftover veggies and meats we have from that week’s meals. There are endless possibilities of combinations: peppers, spinach, onions (I like to caramelize mine), mushrooms, sun dried tomatoes, broccoli, sausage, ham, bacon, with whatever cheese you have on hand! Gruyere is great in quiches but you can also use different types of cheddar as well!
As long as you have around around 1 cup or so of filling for this recipe, the combinations are endless! You just need to cook your veggies and meat prior to adding it to your quiche dish, but if they are already cooked then you are one step ahead!
Basic and Easy Quiche Recipe (Choose Your Own Filling!)
- 1 refrigerated pie crust
- 1 cup filling of your choice suggestions: spinach, caramelized onions, peppers, broccoli, sausage, ham, bacon, mushrooms
- 5 large eggs
- 3/4 cup milk or half & half or heavy cream the cream will make it richer. You can use just milk, or a combination of cream & milk if you don't want it too rich. I usually just use whatever I have in the fridge and mix if needed!
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 cup shredded melty cheese suggestions: gruyere, white cheddar, sharp cheddar
- optional 1 tablespoon olive oil for sauteeing veggies for the filling
- Preheat the oven to 350 and blind bake pie crust according to the recipe on the box. (It usually recommends that you bake it in the oven for about 10 minutes at 350) and then remove it from the oven and let it cool slightly.
- Prepare your filling by either sautéing your veggies in a tablespoon of oil or cooking the meat and dicing into small pieces.
- Lightly beat your 5 eggs, milk, salt, pepper, and garlic powder in a bowl.
- Sprinkle half of the shredded cheese into the pie crust dish.
- Sprinkle your filling into the pie crust dish on top of the shredded cheese.
- Pour your egg mixture over the top.
- Sprinkle the remaining cheese all over the top of the egg mixture.
- Transfer to oven and bake for 35-40 minutes or until the inside is set. Let cool for 5-10 minutes before slicing.
As you can tell from the picture, I am using a pie pan to bake this in. It is not the prettiest but hey, use what you got right? I have put this recipe in the category of ‘its not the prettiest but its tasty’. Also my plating and food picture taking is a work in progress but I promise you this dish is tasty! It is a great way to use up any leftover veggies or meats and have a nice breakfast for your family or just for yourself that will last a few days! Just store in the refrigerator and reheat.
Watch Recipe videos, see behind the scenes and more: