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Quiche - Basic REcipe with Variations

Breakfast
I love, love quiche!  It's great for breakfast, lunch, or dinner
gf
Pies and Pastries
Quiche is so very versatile - here's my basic recipe and then some additions to make it your own.
You can make quiche without a crust!!     Presto - it's gluten-free!
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Give it your choice of flavors!
  • If you're adding in cooked onions, peppers, spinach, mushrooms, ham, bacon, etc. - make sure to cool the additions a bit before adding to your quiche filling.  Otherwise - you'll end up with scrambled eggs!
Possible Additions - Mix and Match!
  • 1/4 cup chopped red bell peppers, sautéed ​
  • 1/2 jalapeño pepper (or more if you dare), chopped and sautéed
  • 1/4 cup chopped jalapeños from a jar or can
  • 1/4 cup black olives, pitted and chopped 
  • 1/2 mushrooms, sautéed 
  • 1 cup chopped asparagus, sautéed ​
  • 2 cups chopped fresh spinach or kale, sautéed then - drain, squeeze, and pat dry
  • 1 package frozen spinach, thaw, drain, squeeze, and pat dry
  • 1/2 cup cooked ham, cubed
  • 4 to 5 strips of cooked bacon, crumbled
  • Substitute 3 tablespoons of goat cheese for 1/4 cup of the regular cheese.
  • Any type of herb you'd like:  paprika, nutmeg, parsley, thyme, oregano, cumin - etc.
Print Friendly and PDF
unbaked pie crust - purchased or make your own
1/2 onion, chopped
1 tablespoon olive oil

4 eggs, slightly beaten
1/2 cup plain yogurt (thick is best, like Greek yogurt)
1/2 cup half and half
1/2 teaspoon salt (If you're adding in bacon or ham, leave out the salt.)
dash black pepper
dash paprika (optional)
1/4 teaspoon ground nutmeg (optional)
1 cup Monterrey Jack cheese, shredded  (other white cheese work)
  1. Sauté onion in olive oil until transparent.  Let cool a bit.
  2. Whisk eggs, yogurt, cream, and seasonings together.
  3. Stir in chopped onion and shredded cheese.
  4. Pour into pie shell and bake in preheated 375 degree oven for 30- 40 minutes, checking frequently to make sure it sets and is a bit golden on top.  (Make sure crust isn't burning - if it's getting too brown, cover the crust only with strips of foil.
  5. Let cool about 10 minutes before slicing.

Quiche Lorraine
To basic recipe, add:
4-5 strips of crisp cooked bacon, crumbled
Substitute Swiss cheese.

Spinach Mushroom Quiche
2 cups fresh spinach leaves, sautéed in olive oil - squeeze out the juice and pat dry before adding to quiche filling
1/2 cup sautéed mushrooms

Chicken and Broccoli Quiche
To basic recipe, add:  
1 cup cooked chicken, chopped or cubed
1 and 1/2 cups cooked broccoli, drain well and pat dry

Tex-Mex Quiche
To basic recipe, add:
1/4 cup jalapeño peppers, chopped (sauté, if fresh)
1/2 cup chopped and sautéed ​red bell peppers
dash cumin
1/2 cup whole kernel corn (if using canned, drain well and pat dry)
OR
1/2 cup fresh corn, 
sautéed just a bit
© 2002 - 2025 - P.  S. Ricker - MissCookbook
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  • Home
  • Recipes
    • Category Index
    • A-Z Index >
      • A to Z Index List
  • Beverages
  • Appetizers
  • Breads
  • Soup & Salads
    • Soup
    • Salads >
      • Salad Dressings
  • Seafood
  • Meat & Poultry
    • Beef Recipes
    • Chicken
    • Pork Recipes
  • Vegetables
  • Pasta / Pizza
  • Desserts
    • Cakes >
      • Cake Frostings and Icings
    • Cookies, Brownies, and Bars
    • Pies and Pastries >
      • Six Cookie Crumb Crusts
    • More Desserts
    • All Things Chocolate >
      • Chocolate Chip Day
  • Sauces
  • Cuisines
    • German Food
    • Tex-Mex Cooking
    • Southern Cooking
    • Asian Cuisine
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    • Irish Recipes
  • Menus & Meals
    • Summer Salads
    • Special Occasions >
      • Backyard Fun
      • Brunch
      • Cocktail Party
      • Cozy Nights
      • Elegant and Easy
      • Fiesta
      • Football Fun
      • Happy Birthday
      • Kids Celebrate
      • Ladies Luncheon
      • Picnics
      • Tea Time
    • Breakfast
    • Holiday Recipes >
      • Mother's Day
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