Good Morning!
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.
The edges of the crust should be brown, the top of the quiche should be golden, and it should be firm and bouncy with you touch it.
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
Tara says
That looks amazing!!! I love quiche, I’ll have to try this recipe!
Taralynn McNitt says
Than you Tara! I’m pretty excited about the turn out:) Enjoy and let me know what you think!!
Hilary says
I am all about quiche! It’s so simple and easy for a meal prep idea as well! I can’t wait to try out the combination you created!
Taralynn McNitt says
Thank you Hilary! I’m all about that quiche now too 🙂
Emily Weir says
This looks so incredibly delicious. My husband loves quiche so I think I’ll be making this for dinner one night next week!
Taralynn McNitt says
Thank you Emily!
I can’t believe it took me so long to try it! It’s delicious. Let me know how you and your husband like it!
Kristina says
I know the quiche is the star of the post, but my eyes are on that gorgeus plate (the beige one with stenciled flowers) <3
Taralynn McNitt says
I have them in four colors!! They were made by a friend’s mom! You can find her here 🙂
https://www.facebook.com/Kriss-Uehling-Pottery-360889347382313/timeline/
Jesslyn says
Oh that looks heavenly. I like that you put your own spin on the original recipe because I do not like mushrooms!
Taralynn McNitt says
I hate mushrooms too!
Val says
Is there a way to make this dish vegan?
Taralynn McNitt says
Oh Yikes! That would be hard…I wouldn’t even know where to start!
alisha says
hmmm you may be able to work something out with tofu? I’ve done tofu “omlettes” before…
Cam says
I’m getting the ingredients tonight and making it for tomorrow’s party! Thank you!
Taralynn McNitt says
You’re welcome! Enjoy 🙂
Ashley says
Quiche is one of my absolute favorite foods for any meal. I’ve never thought to get this creative with my filling because the classics are so good! I’m so excited to try this one, it’ll be perfect if the weather men are right and it’s another rainy Saturday. Although, I’m really hoping their not 🙂
Taralynn McNitt says
Ugh…the dreadful rainy saturday 🙁
I hope you enjoy the quiche and crossing my fingers it doesn’t rain!
Liz says
This looks delicious, I always love your recipes!
xo, Liz
http://lipstickandconfetti.com
Taralynn McNitt says
Thank you Liz!!
Alison says
I cook and bake a lot, but I’ve never tried to make a quiche before. For some reason I assumed they were difficult to make like macrons, but this looks like something I could do!
A DIY Blog
Taralynn McNitt says
That was my thought exactly!
Amanda says
Yum! I have to make this sometime!
Taralynn McNitt says
Its so good 🙂
Kelli says
Omg, that looks so delicious! I bet you could make little single serving pies in a muffin tin for an easy breakfast option. 🙂
Taralynn McNitt says
They’re good cold too!
Kelli says
Omg, this looks so delicious! I bet you could even make this into single pie versions in a muffin tin. Great pre-made easy breakfast option for the week.
Taralynn McNitt says
You absolutely could!
shanna says
my family makes me a quiche for mother’s day every year. it’s an easy recipe and so good! one of the spices it calls for is fennel seed. it really adds to the flavor if anyone wants something to experiment with.
Taralynn McNitt says
That does sound good. I’m a fan of fennel, but some people don’t like it because it tastes like black licorice. (I love black licorice) Nick’s dad puts it in his pulled pork and it’s surprisingly good.
Hallie says
I have a DELICIOUS recipe for a crab quiche! Let me know if you want it girl!
Taralynn McNitt says
UM YES!
Brooklyn says
I’ve never been a fan of quiche, but that actually looks delicious…hmmm, I may have to try it!
Taralynn McNitt says
You should try it!:) It’s so so so so so good!
Kim says
Love that I can easily replace the meats with veggie proteins. Thank you so much for a versatile quiche recipe (because I hate the standard spinach quiche recipe)!!
Taralynn McNitt says
You’re welcome! Enjoy 🙂
Kerri Mcgrail says
It kinda looks like pizza! I have never had quiche, but being vegan now I wonder if I can make some tweaks to and somehow make it vegan! It looks like it would keep nice for leftovers as well.
Taralynn McNitt says
It does! Someone mentioned tofu? This is awesome cold or hot and I put some on my salad last night.
emily says
hey girl! would you mind posting your calorie breakdown for this? I can’t figure out how you got your number, so im wondering if I just added some of my numbers up wrong. I feel like this would be more in the 5/600 calorie range per slice! Still delicious regardless 😛
Taralynn McNitt says
Hi Emily! It’s because the recipe makes two quiches 🙂 Each quiche has 8 slices. The calories are for one quiche.
Rachel says
One slice of quiche or one quiche?
ML Bishop says
I’m a quiche veteran- and this looks amazing, Taralynn! For a southern tweak you may want to try carnation evaporated milk in lieu of the cream/milk combo- it really lends something special to it.
Taralynn McNitt says
Thank you for the tip!!
Belle says
Yummmmmm
hannah says
100% BEST QUICHE EVER.
alexis says
I made this today! It was great! I left out the red onion and the sausage and added spinach. I couldn’t find cream, so I used whipping cream and it was still great!! And with Parmesan, this quiche is even better! haha Thank you!
Jim says
THE BEST QUICHE IVE EVER HAD