This cheese quiche is great on its own, perfect for when you need a fast protein meal with no fuss or extra pans to wash!
If you have a little extra time or are craving some variety, it provides a great base for adding additional ingredients. Add additional proteins like cooked sausage or ham. Up the nutritional profile by including diced vegetables like mushrooms, onions or peppers, tomatoes, spinach, broccoli, or flavor packed sun-dried tomatoes. The sky’s the limit with vegetable add-ins. Further change the flavor with your choice of cheese: mozzarella, sharp cheddar, feta, or pepper-jack.
- Spinach, sun-dried tomatoes and feta cheese.
- Diced ham, broccoli and sharp cheddar.
- Crumbled and cooked pork sausage and sliced mushrooms. Fry both in the same pan to cut down on additional dishes.
- Crumbled and cooked bacon, diced tomatoes and chives.
- Spinach, mushrooms, diced tomatoes and chives (vegetarian).
Add any additional ingredients directly to the pie crust prior to filling with egg mixture.
- 1 refrigerated pie crust (bring to room temperature or leave out of the fridge for 20 minutes before unrolling).
- 6 large eggs
- ¾ cup milk
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded cheese
- Hopefully you’ve already set your pie crust on the counter for a bit. Forgetting this step is annoying as you’re ready to cook but the pie crust really doesn’t roll out nicely at fridge temp and may crack. Follow package directions to lay pie crust into pie plate and crimp or cut off excess edges. Keep the sides nice and high or your egg mixture may run over to the back side of the crust.
- OPTION A: Bake the pie crust by itself to make for a crisper crust. This can lead to bubbling or the sides falling down but in my opinion, tastes better.
- OPTION B: Do not bake crust and continue with these instructions below, filling your uncooked pie crust with the egg mixture.
- Option C: Par-bake the crust. This is the option I’ve found to work best for me as it starts to crisp the crust but for the most part I avoid it bubbling up in the bottom or edges sliding too far down. If they fall a little, gently use a fork to lift and straighten them back up prior to filling.
- Preheat oven to 375 degrees if you haven’t already.
- Whisk the eggs then whisk in the milk, salt and pepper. Add the shredded cheese and stir.
- Pour egg mixture into the pie crust. If you have quite a bit of room left before the egg mixture reaches the upper edge of the pie crust, crack an additional egg or two in the bowl, add a splash of milk and some more salt and pepper and cheese and add to the pie plate dish being careful not to fill so full that it runs over the edge of the crust.
- Bake 35-40 minutes. Use a knife to cut into the center to determine doneness. If eggs seem at all runny, continue baking until set.
- Let stand 5-10 minutes prior to cutting and serving.
It’s equally as versatile a dish for adding vegetable, fruit or protein sides. Pair with green beans for dinner, a vinaigrette salad for lunch or sliced cantaloupe for breakfast.
Want help discovering meal plan strategies that are equally healthy and simple? Schedule a free consultation or call 651-895-0774.
Addie Kelzer is a certified personal trainer and nutrition consultant. She believes that by making fitness and good food practical, her clients will hold the power to positively change their health and the health of those closest to them.