I hope you all had a wonderful week. I’ve been taking advantage of the sun since it disappeared for eight days; crazy how you appreciate things more once they’re gone. I’ve been enjoying the sunrise with my coffee out on the porch, refusing to go inside. I plan on doing an update post later on today with some yummy eats and workouts. But right now, I want to share an incredible recipe I made last night for dinner. I made my first quiche and it was dangerously good. I’m so happy I had more people eating it with me, otherwise, it may have been demolished.
I’m pretty new to this whole “quiche” thing. The first time I tried it was in Paris at La Fresque. I mean if you’re going to try quiche at a restaurant for the first time, France would be the place to do it. I had it again a couple weekends ago at Cafe Monte, and theirs was very different, but absolutely mouthwatering. The quiche I had in France was more “eggy” and “airy.” The oneI had at Cafe Monte was creamier and cheesier. They were both just as good. For my recipe, I wanted to combine the two.
The best part about quiche is that you can make it so many different ways. You can make it with our without crust, with or without veggies, and with or without meat. Next, I want to try a seafood quiche.
The quiche I made can be customized, but it was definitely for the supreme lovers. It was filled with three kinds of meats, three kinds of veggies, and three kinds of cheeses. One bite and you’re in food heaven. I’m already excited about making this dish for a tailgate or a Sunday brunch with friends.
We all had a slice for dinner last night with a side salad. The hardest part is holding back for seconds.
You can change up most of the ingredients. The great thing about this recipe is that most of the ingredients are things you already have in your fridge.
Here is what I used:
*This recipes makes TWO quiches. If you don’t want two, make sure you cut it in half. I kept the other filling frozen for a quick fix this weekend. *
- Eight large eggs
- 1 cup light cream
- 1 cup milk
- 1 medium green bell pepper, diced
- 1 medium red pepper, diced
- 1/2 medium yellow onion, diced
- 1/2 medium red onion, diced
- 6 slices bacon (turkey or pork)
- 1 cup cooked sausage
- 10 slices Canadian bacon (breakfast ham)
- 8 ounces shredded sharp
- 4 ounces swiss cheese
- 4 ounces Colby Jack cheese.
- olive oil
- 1 teaspoon apple cider vinegar
- sprinkle of tarragon
- 2 teaspoons garlic powder (I added a little more, but I also am obsessed with garlic)
- pinch of dried parsley
- salt and pepper to taste
- Store-bought pie crust OR homemade.
Add the chopped vegetables into a sauté pan with olive oil. Cook until lightly brown and soft.
While the veggies are sautéing, cook up them meats.
In a mixing bowl, combine eggs, milk, cream, cheese and vinegar together.
Once the meats and veggies are done, add them to the creamy egg mixture. Don’t forget to chop up the ham and bacon.
Add all the seasonings in too.
You can either buy store bought crust, or make your own. I love making crust, but I took the easy way out on this one. I bought the frozen section pre-made crust. My pan was really big, so I took apart 1 1/2 of the crusts and formed it to my pan. I have to run out again today to buy more crust for the extra filling I have. If you cut this recipe in half, you won’t have to worry about buying extra.
**ALSO, you don’t even have to use crust.
Heat the oven to 400 degrees and bake for 50-60 minutes.
Let the quiche cool for about fifteen minutes, and then serve!
Each Quiche Makes 8 Slices
Per Slice: 315 Calories, 14 g Carbs, 15 g Fat, 25 g Protein, 2 g Sugar
This is perfect paired with a little side salad for any meal!
I promise this recipe will NOT disappoint! The insides are creamy, cheesy, fluffy and everything a quiche is meant to be.
If you have time, head over to pick up the ingredients and make it for a Saturday morning college football game or for the family. I’m excited for you guys to try it.
Imagine making this with Thanksgiving leftovers…
Quiche your heart out kids <3