The beauty of a quiche is that it is so adaptable to what you already have on hand in the kitchen making it the perfect ‘everything but the kitchen sink’ kind of meal. You know, the kind where you are looking in the refrigerator at the end of the week thinking what am I go do with these vegetables that are about to go bad?
My kids and husband love quiche’s which is why it remains a meal on repeat in our home. It’s one of the only ways I can get my son to eat eggs. He has an allergy to eggs but we still feed him them every chance we get to build up his antibodies.
According to his allergist, children who are still fed foods that they are allergic to typically grow out of their food allergies three years earlier than those children who aren’t fed foods that they have an aversion to. Who knew?! If you’re curious, read this interesting study found in The New England Journal of Medicine.
Quiche’s are also great when meal prepping. Often we will make two quiches at once and then freeze the second one in individual slices once it’s cooled. Perfect for grabbing a nutritional breakfast when running behind in the morning.
Hugely versatile, there are any number of variations that can be made into this fluffy egg pie. All of them delicious. Here are the basics!
Anatomy Of A Quiche
- 6 Eggs (Local or Good Quality)
- 1 Cup Almond Milk (or Milk of Choice)
- 1 Cup Cheese of Choice, Grated
- 2 Cups Vegetables and/or Meats of Choice, Chopped – Onion, Garlic, Prosciutto, Zucchini, Cauliflower, Tomatoes, you name it and you can throw it in!
- 1/2 – 1 Tsp Herbs (Dried or Fresh) – Use more for fresh herbs.
- 1/4 Tsp Salt – Or to taste.
- Black Pepper To Taste
- 1/2 Tsp Oil of Choice
- 1 Pie Crust of Choice
- Preheat oven to 400℉. Cook any meat you’ll be using until done. Sauté vegetables in oil until desired tenderness on medium heat. Remove from heat to cool.Mix eggs, milk, cheese, herbs, salt, and pepper together until combined. Stir in sautéed vegetables and/or meat. Cover a baking sheet with aluminum foil or parchment paper. Place pie crust onto baking sheet to prevent any runoff onto your oven while it bakes. Pour mixture into pie crust. Bake for 40 minutes until firm and golden. If you notice the edges of your pie crust beginning to darken, be sure to cover them with foil to stop it from burning further. Let cool for a few minutes before slicing.
If you are looking for a healthier pie crust than the ones found in grocery stores give this Almond Meal Crust a shot by Cookie and Kate. My entire family loves it! Watch it closely though because it tends to burn more easily than others.
Also, check out our free 6 Day Healthy Eating Meal Plan for ideas to implement a quiche into your weekly rotation.
What is your favorite kind of quiche? Let us know in the comments. Bon Appétit, ladies and gents!