It’s a blustery, rainy Sunday, which means my house is creaking in the cold and we don’t really want to venture outside for anything other than food.
I was thinking about it this week and as the weather gets colder and darker, it’s more challenging to come home and think of healthy, fresh and easy dinners to make each night. Here’s where my foolproof Sunday quiche comes in. It takes less than an hour to make – including prep – and tastes like you bought it from an English bakery 😉
My favourite thing about this recipe is it’s super easy to throw in whatever you have in the fridge – leftover spinach? Sure, add in in! The ends of blocks of fancy cheese from your last party? Why not, add to the flavour!
These quiches also freeze beautifully, so you can make a bunch at a time (I usually double the recipe to make 4 quiches), freeze them and take one out when you get home from work for an easy, healthy weeknight dinner with a side salad.
I found the basic recipe here: Basic Quiche by Shelly and read through the comments to find the add ins and changes for when I make it myself. Any red text below shows how I’ve changed the recipe.
[Makes 2 9-inch quiches]
- 5 large eggs (If you’re doubling this recipe use 8 eggs)
- 1/2 cup half-and-half cream
- 1.5 cups skim milk
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces of your preferred cheese
- 2-3 cups of your add-ins (I usually use broccoli, onion, and ham)
- 2 9-inch unbaked pie crusts (don’t buy deep dish!)
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together eggs, half-and-half and skim milk. Season with salt and pepper. Set aside.
- Place your empty pie shells on a cookie sheet and bake for 5 minutes in the 425 F oven. This prepares the crust so when you put the egg mixture in it won’t get all soggy.
- Remove pie shells from oven and let cool.
- Place a thin layer of shredded cheese in the pie shell and gently press down to make a cheese base. (Again, this helps keep the crust from getting soggy)
- Place about a cup of your add ins into the shell, and carefully pour some of the egg/milk mixture overtop. DO NOT overfill the crusts! [Helpful hint: if you bake both quiches at the same time, place the crusts on a cookie sheet and THEN fill them up. It majorly decreases the mess if you spill anything!]
- Reduce oven heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
- Note that if you’ve frozen the quiche and are cooking it from partially frozen, they take about 30-45 minutes to warm up in a 350 F oven.
And that’s it! Much like lasagna, these quiches taste even better when they’ve been reheated, which also makes them great to take for your lunch the next day.
If you are planning to freeze the quiches, make sure they are completely cool and then cover them with aluminum foil. When you take them out to reheat, you can leave the foil on top, but make sure it’s not resting on the top of the quiche because it will stick.