Let them eat, QUICHE!


It’s either a dish one’s family will love or detest! However, my experience is that a majority of people love quiche… and you can mix it up a number of ways compared to the original dish. Granted, once you change an ingredient then it’s true name also changes; Such as onion. Once you toss in diced onion to your egg filling it becomesย quiche Alsacienne. I am not that educated on quiche titles but I thought it was interest to note.

I am a fan of quiche, and I don’t even really like eggs! My favorite part is the bottom of the pie crust ๐Ÿ™‚ My daughter’s favorite part is the crust itself, and my husband is a fan of the filling. I find that most feel that having quiche for a meal is rather satisfying without feeling over fed. It also is a dish that doesn’t leave one searching a snack an hour later!

This simple egg pie can be served for breakfast, brunch, lunch, and dinner. There is no mealtime that quiche is advised against—- So let them eat, quiche!

Weather you enjoy a traditional bread crust, or no crust at all you should find making a quiche quite simple. The basic rules to follow are how many eggs, how much milk and go from there. Your cook time will vary considering how deep a pie you choose, what all is mixed into the filling, crust type or none at all and how many one is baking at the same time. The temperature is generally 350 degrees Fahrenheit for gas or electric ranges.

Variations on crust:

Pie crust (short-crust or puff pastry crust), bread dough crust (not sure on that but figure it would be like pizza crust dough rolled very thin like pie crust), rice crust, cous cous crust, polenta, and the list goes on! Get to googling and feel free to be creative! ๐Ÿ™‚

and of course you can go crust-less and make a basic egg-bake.

Filling variations; think omelette!

Bacon bits or laying strips of bacon along the bottom of the crust or as your ‘crust’. Granted you can choose any meat variety you wish or omit meat altogether. Some even make a seafood variety… or use imitation crab meat.

cheeses such as cheddar, swiss, feta, ricotta, cottage-cheese, etc. Mix it in, top it off and one can certainly choose more than one to add into the filling.

Onion diced, green onion, chives, white onion, sweet onion, red onion…. your pick!

Mushrooms! Button, shiitake, morel, or plain canned mushrooms. I prefer to slice ours minus stem pieces. If you buy canned mushrooms just drain and use the rest as it is all soft enough and the stems are no longer woody in texture.

Tomato, fresh diced tomatoes are often a nice addition. Cherry tomatoes, regular sandwich tomatoes, sun dried, stewed, oven dried, marinated… whatever you like ๐Ÿ™‚ Toss it in there!

Artichoke hearts, especially marinated can be really tasty too!

Broccoli florets minced, spinach (fresh pieces or thawed frozen varieties work), herbs (fresh or dried), garlic (minced or a dry variety), salsa (yes, I said salsa!), asparagusย … go GREEN~

Spice it up too! Make sure you can add in more than just salt and pepper to taste if you want something unique. Consider things like onion salt instead of just salt. White pepper or other peppers over the basic black pepper. Paprika, garlic, heck even cinnamon can be delicious if you want a Greek lamb quiche! Ranch seasoning is also tasty ๐Ÿ˜‰

Annnnnnnnnnnnnnd of course we have to have the essential Eggs and Milk/Cream/Half & Half <or a non-dairy type>.

Lastly the baking dishes-

I use glass Pyrex pie plates that are 8 to 9 inches wide and deep dish style. You can use a square or rectangular pan if using other crust types, crust-less or making your own dough and can manipulate the shape more. I primarily prefer glass Pyrex for all my baking dishes and rarely use anything else (cookie sheets and pizza pans are non-stick metal pans still but that could change one day!).

Overall, enjoy the freedom of making a dish uniquely yours!

I hope that everyone who reads this finds it interesting, comical, and makes them want to get your whisk on ๐Ÿ˜‰

Quiche-A-La-Allison Recipe

Two 8 inch deep dish pies/quiches ย  Temp. 350*F ย  ย Time: 45-5o minutes baking

  • 2 ready-to-bake pie crusts <Pillsbury is my favorite>
  • 2 pie pans
  • seasoning: 1.5 tsp onion salt, dash of paprika, dash of black pepper, 1/4th tsp. or more dried minced garlic
  • 6 eggs <chicken grade A large> whisked gently
  • 1 cup of grated cheddar cheese
  • 1 cup of whole organic milk
  • 1 cup Daisy sour cream
  • 1 cup bacon bits
  • 4-8 ounces sliced button mushrooms <canned ones need to be drained>
  • 1 cup or more of minced broccoli florets <no stems>
  1. Get out pie pans and lay out your prepared pie dough. Do not fold the dough to make your crust rim yet. Preheat your oven to 350 degrees Fahrenheit <mine is a gas oven; electric may require different cook times> I use the glass pyrex pans and do not need to grease the pan before laying out my dough in it.
  2. Grate your cheddar cheese in a small bowl and set aside.
  3. mince your broccoli florets and set aside.
  4. If using fresh mushrooms you will need to discard the stems and chop the rest or slice and set aside. If using a canned button mushroom variety just open it and drain the water out and set aside.
  5. In a large bowl <2 liters size> whisk eggs, seasonings, milk and sour cream until well incorporated.
  6. Add bacon bits, grated cheese, minced broccoli florets and mushrooms to the egg mixture.
  7. Pour half of the filling mixture into each pie shell <unbaked> until all is used up or to almost filling the shell/plate. Then gently roll down the leftover dough to form your crust edge.
  8. If oven is heated fully, go ahead and put the two pies onto the same oven rack side by side. The rack should be around the middle position of the oven as well. There is no need usually for you to worry about the quiche overflowing either. They puff up a bit as it bakes but not too much. Over whisking air into the egg mixture can happen sometimes.
  9. Bake for 45 minutes and then check the quiche with a butter knife to see if it is done or not. The knife should be inserted into the center of a pie and should come out clean when the quiche is fully baked. The crust should be a golden hue and not overdone or burnt. If the knife comes out dirty and the center seems giggly and not fully set then pop the quiche back into the oven to bake another 5 minutes and then check again until done.

Let the quiches cool a bit before serving them. About 5 to 10 minutes should do it before cutting them and serving. Refrigerate all left-overs and eat cold or re-heated! ๐Ÿ™‚


Quiche recipe via allisonscheutzler.com blog

Quiche recipe via allisonscheutzler.com blog


quiche recipe via allisonschuetzler.com blog

quiche recipe via allisonschuetzler.com blog

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