Classic Quiche (with Optional Fillings)

This is a really long post, so I’m not going to bother with extra chatter. Don’t let the length put you off, though. I have listed many different filling options but quiche is easy, especially if you use a store-bought crust. You may skip the crust altogether if you coat the pie plate with non-stick spray.

Classic Quiche is perfect for breakfast or lunch and extra perfect for brunch. I hope you enjoy your favorite filling combination in the sunshine with a mimosa in your hand.

Classic Quiche

1 9-inch pie crust, blind baked

5 eggs

3/4 cup heavy cream

3/4 cup whole milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon granulated garlic

1 – 1 1/2 cups grated or shredded cheese (see options below)

Optional Filling Combinations

smoked salmon, cream cheese, and dill

1 cup shredded mozzarella cheese

4 ounces cream cheese, chunked

4 ounces smoked salmon

2 tablespoons fresh dill or 2 teaspoons dried dill

spinach, swiss, and feta

1 cup shredded Swiss or Jarlsberg cheese

1/3 cup crumbled feta

3 cups baby spinach, chopped

ham and cheddar

1 1/2 cups shredded cheddar cheese

6 ounces ham, chopped

2 tablespoons chopped green onions or chives

bacon, gruyere, and onion

1 cup shredded gruyere cheese

4 ounces bacon

1 cup caramelized onions

veggie

1 cup shredded Swiss or mozarella cheese

1/4 cup grated parmesan cheese

1 cups baby spinach, chopped

1/2 cup broccoli, chopped or sliced

1/2 cup sliced mushrooms

1/2 cup sauteed bell peppers

8 – 10 grape tomatoes, halved

1 tablespoon fresh basil

Feel free to mix and match ingredients to your taste and pleasure. Any cheese, herb, or vegetable should work nicely.

Before adding: Make sure meats and fish are cooked. Crunchy vegetables like broccoli and cauliflower should be thinly sliced/chopped or blanched. Onions and peppers should be roasted or sauteed before adding.

Prepare the crust.

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together the eggs, cream, milk, salt, pepper, granulated garlic, and any additional dried herbs and spices. Set aside.

Spread shredded cheese on the bottom of the pre-baked crust. Follow with additional cheese crumbles or chunks (feta, cream cheese, etc.).

Add proteins, veggies, and fresh herbs, spreading each out in an even layer.

Give the egg mixture a good stir, then slowly pour the mixture into the pie shell. It should come up to the top of the fillings. Gently press down any fillings not covered before baking.

Cover the exposed edges of the crust with aluminum foil. Bake at 350 degrees for 45 to 60 minutes. The center should be risen and feel firm when pressed.