Homemade Quiche Three Ways
At our house, quiche is not just a breakfast food. While we do have quiche quite often for breakfast, we have also been known many times to have it for lunch, a snack, and even at our “breakfast for dinner” meals. Quiche is so easy to make. It freezes really well so it can be made ahead. And of course, with a simple basic quiche recipe, the possibilities become endless with the kinds of quiche you can make and serve. With the recipe below, I have created seafood quiche, meat-lovers quiche, springtime asparagus quiche, Italian quiche, and lots of different vegetable quiches.
This weekend my garden decided to have a whole bunch of zucchini burst forth all at once. I wound up making a double batch of zucchini bread, a few different stir-fry’s and then decided to do a few zucchini quiches for the table and the freezer. As it is so easy to double, triple or even quadruple the base recipe, I wound up making three varieties of quiche this week, zucchini, tomato and a new version for me, Swiss Chard.
One of the zucchini quiches is already gone as it was served for breakfast on Labor Day and then the rest of it mysteriously disappeared as a snack before lunch was on the table. Hmmmm…..ah well, at least the family enjoys them!
As my recipe does have cream in it, I like to cut a few calories by skipping the crust. This makes these quiches quicker to make and a lot less fussy to bake and it also makes this a gluten-free recipe!
Basic Quiche Base Recipe: (fills two 9-inch pie pans)
5 whole eggs
1 cup light cream
1 1/2 cup shredded cheese of your choice (I usually do a combination of cheddar, gouda, and muenster)
Freshly ground black pepper to taste
Beat the eggs and cream together until frothy and then fold in the cheese and black pepper.
See variations below. Once the quiche is together, place in the oven at 350°F and bake for 30-35 minutes or until the center springs back when touched with your finger and the tops are nicely browned. Serve hot to eat right away or let the quiches cool completely before covering firmly with tin foil and storing in the freezer. Once frozen, they last up to four months. To serve, take out of the freezer and defrost in the refrigerator (best to take them out the night before you want to serve them) and then slice and microwave on individual plates before eating.
Tomato and Basil Quiche:
In the bottom of your pie pan, lay thin slices of fresh ripe red tomatoes. Two medium tomatoes should be enough to come up about half way in the pan.
Roughly chop two tablespoons of fresh basil and sprinkle on top of the tomatoes. Then pour the quiche base over the tomatoes and basil. Using a rubber spatula, gently lift the edges of the tomato slices to allow the egg mixture to evenly distribute in the pie pan.
Thinly slice one large zucchini. In a medium pan, add 1-2 tablespoons of olive oil and then add in your zucchini, flavoring with a little salt and pepper (or use Lawry’s seasoned salt like we do) and cook until soft.
Let the zucchini cool a bit before adding it to your pie pan. Pour quiche base over the zucchini and gently fold to evenly spread out the egg mixture.
Swiss Chard Quiche:
Chop up the leaves of your Swiss Chard and then thinly slice the stalks. In a medium pan, add 1-2 tablespoons of olive oil and then add in your Swiss Chard leaves and stalks. Add a little salt and pepper (or use Lawry’s seasoned salt like we do) and cook until the stalks are soft and cooked through.
Let the Swiss Chard cool a bit before adding it to your pie pan. Pour quiche base over the top and gently fold to evenly spread out the egg mixture.
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