Most of my family enjoys eating a Quiche for dinner (notice I said most.. you can’t win them all). Quiche originated in Germany. Sometime in the 1950’s it was brought to America and became American fare. Historically a quiche is a custard primarily vegetable, eggs and cream. It wasn’t until cheese & meat were added to it and then given the name Quiche Lorraine. Quiche is so versatile, it can hold almost anything you like. When I make a Quiche, it is usually for one of two reasons: 1) I hadn’t gone to the grocery store and am low on everything but eggs, cheese a little milk a few random veggies and possibly a meat to liven it up. Thus, my version of a Quiche Lorraine is a bit different than traditional, as this recipe has more eggs and uses 2% milk instead of whole milk.
The greatest thing about a quiche: Its quick, its easy and a one dish wonder! Serve it up and enjoy!
Vegetables and Meat Quiche
- 1/2 cup cheese of choice I use combination Sharp Cheddar and pepper jack
- 6 eggs slightly beaten
- 1/2 cup yellow onion or any kind you prefer would work well
- 1/2 cup peppers
- 1/2 cup diced baby spinach
- 1/4 cup diced mushrooms
- 1/2 cup diced broccoli
- 1/8 cup cilantro sprinkled over top just before baking
- 1/4 diced tomatoes
- 1/4 cup 2% milk water
- Prepare pie crust
- Place all ingredients on the cutting board. Here I have peppers, broccoli, spinach, onion, tomato, cheese and sausage.
- Next add eggs, milk and seasoning (1 tsp salt, 1 tsp pepper, 1/2 tsp garlic powder) to separate bowl and mix well. In the other bowl you see the veggies and the cooked sausage ready to be poured into the quiche. Then pour the egg mixture over the quiche mixture of vegetables.
- Finished quiche, cooked at 400 degrees for 40-50 minutes (or until a 1 inch part of the center is only slightly jiggly.