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 4 eggs with 1 1/4 cup of cream/or whole milk (preferably 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.

For 4 quiches following the Basic Method above:
1. Pre-heat oven at 375* and prepare the crust/s for par-baking whichever way you like. This can be with pie weights if you have them or with parchment paper and dried beans. Par-bake crust/s at 375* for about 10 minutes, until slightly golden, some recipes will say this is not necessary but it ensures that the base of your crust is not under baked.
2. Chop/cook 1lb bacon, drain on paper towels and reserve as much bacon grease as you need to cook your vegetables. 
3. Sauté 2 diced shallots, scraping up the bacon fond. Add 4 crushed garlic cloves and stir to aroma. 
4. Add 2lbs chopped asparagus and sauté to bright color then add 1lb chopped frozen spinach (all water squeezed out first). Season with salt and pepper, a little freshly grated nutmeg would be nice here too. 
5. Grate about 5 cups of cheese. I used cheddar, mozzarella and Parmigiano Reggiano. 
6. For the custard… Whisk or use an immersion blender for 16 eggs, 3 cups of cream, 1 cup of milk, season with salt and pepper. 
7. Layer in each crust 1 cup cheese and equal parts sautéed veggies and bacon then add custard to fill each and top with 1/4 cup cheese each. 
8. Bake at 375* for about 40 minutes or until set and puffy around edges.
Let the quiches cool before cutting into them. If you are meal prepping you can always freeze quiche whole or let them cool completely, then cut them into individual portions and freeze them.

When I made these it was to bring to family on Easter during quarantine. While I am eternally grateful to be safe at home during this time, it was very sad to not have the family together for our usual Easter traditions. I am not a very openly emotional person and cooking for my family is my way of expressing my love for them. I hope you try some of these quiche recipes and feel the love that good food made with love uniquely brings.