Quiche - Basic REcipe with Variations
I love, love quiche!  It's great for breakfast, lunch, or dinner.  
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!
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.
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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