Let me start out by saying, this is NOT an egg bake. Granted, there are eggs in it, and you do bake it – but it won’t be tasting anything like an omelet. This French inspired dish screams brunch and tastes amazing with a smooth velvety texture. It’s pretty awesome, and won’t cost much to make. In fact, I saved a ton using all Food Club products and the taste still surpasses any quiche I’ve ever had.
Let’s get started!
You can make a quiche with basically anything you can find in your fridge, pantry, garden, … compost? ..as long as you have the base right. The base is basically just eggs, heavy whipping cream and a little spice. I like to make a double batch, so I can make different quiche varieties (and pre-made pie crust comes in packages of two – so we just HAVE to make two).
- 8 Eggs
- 1 Pint Heavy Whipping Cream
- 1 tsp. Cayenne Pepper
- 1 tsp. Salt
- 1 T. Sugar
- In a large mixing bowl, beat eggs with a mixer and add cream slowly.
- Continue to mix at high speed until bubbles start to form and the mixture becomes a little frothy.
- Add Cayenne Pepper, Salt and Sugar to the mixture and stir with a spoon until well mixed.
Now that our base is made we can just throw that into a pie shell with whatever tickles your fancy, bake it, and you have yourself a homemade quiche. When it comes with what to fill your quiche with, my favorite quiche to make, and the one I make ALL THE TIME because everyone else seems to love it, is my Bacon and Swiss Quiche. Check out the video below!
- Quiche Base (half the recipe above)
- 1 Pie Crust (comes in packages of 2)
- 1 Package Real Bacon Bits
- 1 1/2 Cups Swiss Cheese
- 1/2 Onion, minced
- In an 8″ Pie Pan, roll out 1 package of the pie crust and flatten it to the pan.
- Add Onion, Cheese and Bacon and mix them together in the pie pan.
- Add about half the egg/cream mixture to the pie pan making sure all ingredients are covered.
- Bake at 425 degrees F for 15 minutes, then lower the heat to 350 degrees F and cook for an additional 30-45 minutes.
- Test if it’s done by sticking a fork into the center of the quiche, if it comes out clean, it’s done!
- Let cool before serving.
Now this isn’t the only way to make a quiche. Go crazy and be creative! The sky is the limit when it comes to making a quiche.
- Vegetarian? Don’t put meat in it! – see my vegetarian mini-quiche recipe below for suggested pairings
- Gluten-Free? Use Gluten-Free dough!
- Leftovers from last night? Throw your leftovers in the quiche!
Since we have leftover base mix and another pie crust we can either make another quiche, or MINI QUICHES!!
All you have to do is press the leftover dough into a mini cupcake pan, sprinkle in whatever ingredients you can find, top with the leftover quiche base and bake! These make great appetizers or finger-food at a party (they also make great conversation pieces for people that don’t know what a quiche is, they’ll be amazed by how great they taste.
I made a sampling of vegetarian mini quiches using broccoli, tomatoes and onions.
- Quiche Base
- 1 cup Cheddar Cheese
- 1/2 Onion minced
- 1 Tomato diced
- Broccoli, cut into small florets
- Press the remaining pie dough into a mini cupcake pan.
- Sprinkle onions, tomatoes and cheddar cheese into pie shells.
- Top pie shells with quiche base.
- Press broccoli florets into the mini quiches.
- Bake at 425 degrees F for 15 minutes, reduce heat to 350 degrees F and cook for an additional 15-20 minutes, checking periodically. (since these quiches are smaller, the risk of burning them is higher).
- Test them with a fork, and let cool.
Now that we’ve made our perfect quiches, why go OUT for brunch? Serve these with some Mimosa’s (or Bloody Mary’s) and you got yourself the perfect brunch IN!
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