Essentially a baked custard in a pastry crust, quiche is often thought of as a French dish, but it actually originated in Germany. Quiche is one of my favorite fridge emptiers, when I have a bunch of random cheese ends and meats or veggies I love to throw it all in a quiche or two and make a delectable dish that can be paired with a green salad or a warm soup for an incredible meal. You can even freeze your quiche in slices or whole for those nights that get away from you or for when a friend shows up and you want to give them something homemade.

Basic Method: 

1. Roll out pie crust (fresh or frozen) into 9” pie plate. Using a fork, make holes all around the crust and with pie weights or parchment paper and dried beans (that you can save and use forever) par bake the crust at 375* for about 15 minutes (golden color).

2. Whisk 6 eggs with 3/4 cup of milk or cream with salt and pepper and any other seasonings that you like (white pepper, herbs de Provence, hot sauce…). 

3. Add desired fillings to the empty crust: about 1 cup of shredded or crumbled cheese (plus extra for the top) and 1-2 cups of meat and/or veggies of your choice. 

4. Pour custard on top of the fillings, finish with some extra cheese on top. 

5. Bake at 375* until cooked through, about 40 minutes. 

Here are some recipe lists for your inspiration:

BLT (Bacon, Leek and Tomato) Quiche

For this quiche I used Havarti and topped with Parmesan, but it would work with most cheeses.

1. Chop and cook or cook then crumble 6 regular or 4 thick cut slices of bacon. 

2. Sauté shallots and leeks in a small amount of your fat of choice. Season. 

3. Slice the tomato about 1/4” slices.

Follow the basic method, topping with sliced tomatoes, then Parmesan before baking. 

Feta, Mushroom and Asparagus Quiche

For the cheese I use mostly feta with a small handful of shredded melty cheese like a white cheddar or mozzarella.

1. Sauté the chopped asparagus and mushrooms with some sliced shallots or green onions, seasoning to taste. To add or substitute with spinach you can use frozen or fresh (blanched) just be sure to wring out all of the water before adding to the pan and quickly toss with the other veggies. 

Quiche Lorraine

  1. Sauté 2 shallots or a medium onion on low for about 40 minutes over low heat, stirring occasionally and prep everything else while this is working. The caramelization will take your Lorraine to the next level.
  2. Shredded Gruyere or Swiss cheese.
  3. Chop and cook or cook then crumble 6 regular or 4 thick cut slices of bacon.
  4. Follow basic method.

Bacon, Potato and Scallion Quiche

  1. Here I like to use cheddar cheese, but go with your favorite or whatever you have on hand.
  2. Chop and cook or cook then crumble 6 regular or 4 thick cut slices of bacon.
  3. For the potato you can use leftover roasted potatoes or chop and boil a low starch potato in salted water and sauté with some scallion whites in the remaining bacon grease in the pan you used for the bacon. Save the scallion greens to top the quiche. 
  4. Follow basic method. 
Bacon, Spinach and Goat Cheese.