Entree

A Classic Quiche Three Ways

Perfect for a lazy Saturday morning, a lovely holiday brunch or for when company comes to town. This quiche recipe is extra light, fluffy and easy to make.  Pair with a fruit salad or try experimenting with different fillings. One of our favorites is spinach.

Spinach Quiche:

  • a pre-made pie crust
  • 5 large eggs
  •  1 cup heavy cream
  • 1 cup milk
  • 1 cup cheddar and mozzarella, shredded
  • 1/4 cup Parmesan cheese
  • 2 cup fresh spinach, cut in small pieces
  • 1/4 teaspoon onion powder
  • pinch of garlic powder
  • salt and pepper to taste

Preheat the oven to 350°. Roll the dough out into a large round pie dish. Poke the base down with a fork to keep it from rising.

In a large bowl, mix the eggs, cream, milk, cheddar and Parmesan cheese, onion powder, garlic powder until well combined. Add the chopped spinach to the pie crust. Gently pour the egg mixture over the filling.  Tap the dish on the counter a few times to make sure there are no large air bubbles.

Bake in a preheated oven at 350º for 35-40 minutes or until set and lightly golden on top.  Let it rest for 5 minutes before serving.

Other variations…

Ham and Cheese Quiche:

Follow the same directions from above, but replace the spinach with 1/4 pound of ham, finely diced.

Caramelized Onion Quiche:

  • a pre-made pie crust
  • 3 large onions, sliced thin
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 2 large eggs
  • 2 cups heavy cream
  • 4 ounces Gruyere cheese, grated
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Preheat the oven to 350°. Roll the dough out into a large round pie dish. Poke the base down with a fork to keep it from rising.

In a medium skillet, melt the butter, add oil and sauce the onions on low heat, stirring constantly until the onions are translucent and soft. Add the sugar and continue to stir until they deepen in color and become golden brown. Remove from pan.

In a bowl, whisk the eggs, heavy cream, Gruyere cheese, Dijon mustard, salt and pepper to taste.

Arrange the onions into the pie crust and slowly pour over the cream mixture. Stir gently to distribute the onions. Bake for 30 to 35 minutes or until set and lightly golden.