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Quiche for all Seasons

Quiche is great for breakfast, lunch or dinner. It's even great for company. And guys; it is an omelet in a pie crust and what is better than pie for breakfast! Not to mention leftovers; make two and take a slice for lunch with a side salad.

Quiche is so easy, very elegant, great leftover and there are thousands of flavor combinations. Below is a perfect crust and the egg filling, just decide what other ingredients suits your mood.

Servings: 6     Prep time: 20 min     Cooking time: 45 min to 1 hr
Utensils: 10" pie pan, mixing bowl, skillet


Perfect Pie Crust

1¼ cups flour
5 tab butter or lard - chilled
1 tsp salt
5 tab cold water

Directions for Crust

Place flour, salt and butter in food processor and pulse to blend butter and flour. Turn on the food processor and pour the water in the shoot in a slow stream. As soon as the dough forms a ball and the water is all in shut off processor. Remove to floured board, dust with flour and roll into a ball. Let stand 5 min and roll out to fit pie pan.

Quiche Basic Egg Filling

6 lg eggs
1 cup whole milk or butter milk
1 tab flour
1 tab butter - melted
1½ tsp sea salt
½ tsp fresh ground pepper
1 cup cheese - Italian 5 cheese blend
1 tomato cut into 6 slices
smoked paprika - for topping

Directions for Egg Mix

Use this basic egg mix for what ever flavor quiche you choose. Pre-heat oven to 450º F. Place the pie crust in pie pan and fill with your favorite quiche ingredients and the cheese. Beat the first six ingredients together and pour the egg mix over your favorite quiche ingredients. You may have a little egg left depending on how full you fill the crust with other ingredients. Arrange the tomato slices around the top and sprinkle top with paprika. One cup of Italian 5 cheese blend works very well with most quiche recipes. Tomato slices around the outer edge not only looks very impressive, but add a lot of flavor to the pie. Bake 10 min @ 450º F then turn oven down to 350º F for 45 min to 1 hr depending on your oven. Quiche has a tendency to run over, put a cookie sheet under your pie pan to stop the mess. Quiche is done when the center pops up, not before. Don't open and close the oven door, you loose 40 to 50 degrees every time you open the door. Let quiche stand 10 to 15 min before cutting into pie slices. Tip: You will get a much better product if you sauté the onions and peppers first, always pre-cook the meat.

My Favorite

6 slices bacon - cut into pieces
¼ cup onions - diced
½ cup mushrooms - sliced
½ cup red pepper - diced
½ cup frozen spinach - thawed and press out water


Defrost spinach and squeeze out all the water. Cut bacon into small pieces. Sauté bacon, onions, pepper and mushrooms, drain off excess grease. Place the bacon, onions, peppers, spinach and mushrooms in the in the bottom of the pie crust. Spread cheese next, then pour the egg mix (from above) into the crust, don't over fill. Arrange tomato slices around the edge and sprinkle lots of paprika on top and bake. There are several ingredient ideas below, just remember almost anything tastes good in a quiche so be creative.

Alternative Recipe Ideas

  • Shrimp, bacon, green onion & spinach
  • Shrimp, mushrooms, green onion, dash or dry mustard & dash of nutmeg
  • Ham, broccoli, mushrooms & cheddar cheese
  • Mix several mushrooms together with onion, dash of nutmeg
  • Hamburger, onion, mushrooms
  • Sausage, onion, mushroom, red pepper flakes
  • Tomato and fresh basil
  • Asparagus and Swiss, dash dry mustard
  • smoked salmon and roasted red peppers
  • Return to Recipe Index

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