101 ways to make a Quiche

Broccoli Cheese Quiche, Creamed Spinach Quiche, Zuppa Toscona

Our quiche recipe is so simple. It may not be gourmet, but it works so well for us. My 8 year old made these two with leftovers. I had leftover steamed broccoli and leftover Creamed Spinach in the fridge. I did crimp the pie crust- we used refrigerated pie crusts. I also put them in the oven and took them out. 

Quiche freezes well, so I'll be cutting into smaller portions and put them in the freezer. They will be perfect for a quick lunch with a salad. The soup posted above is our version of Zuppa Tuscona.

Creamed Spinach Quiche

The creamed spinach quiche held it's shape surprisingly well. I was worried that it would be difficult to cut into but it wasn't, even with a short cooling time, 15 ish minutes.

Creamed Spinach Quiche

Broccoli Cheese Quiche

I originally posted this recipe in 2008, but we used this same one. We haven't strayed from this one through all these years. There are times I only have half and half on hand, or evaporated milk, etc. But for the most part the measurements and basics don't change.

The recipe is easily doubled. My daughter put the eggs, milk, and seasonings in a blender instead of scrambling them in a bowl.

Give Peas A Chance Quiche 

1 pie crust

4 eggs

1 cup milk

fillings of your choice- about 1 1/2- 2 cups total*

1 1/2 cups shredded cheese

1/2 teaspoon ground mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

dash of hot sauce

Filling ideas-

- broccoli, cooked

- caramelized onions

-spinach- cooked and excess water squeezed out

-mushroom- sauteed and excess moisture drained onto a paper towel

-onion, sauteed

- ham

- crumbled sausage- cooked

- chorizo- cooked

- different cheeses

- bacon

- taco meat

- leeks, sauteed

- Sun dried tomatoes

- artichoke hearts

- cooked kale

- summer squash

- pepperoni 

- Crab

- Lobster

- add your favorite dried or fresh herbs

Combinations, top these with fresh herbs before serving for extra flavor-

- Bacon, gruyere, caramelized onions
- Ham and swiss cheese (with or without broccoli)
- Taco meat, cheddar, jalapeno, well strained diced tomatoes, 1/2 teaspoon cumin

- Chorizo, sauteed onion, cooked diced potatoes, cheese of choice

- Sauteed mushrooms, asparagus, onion, mozzarella

- Smoked salmon, blanched asparagus, chive cream cheese cubes

- Leftover steak, bleu cheese crumbles, diced red peppers, chives

- Roasted green chile, cheddar, sauteed onions and potatoes

- Tomato, sauteed onion, 1/4 teaspoon dried thyme, and monterey jack cheese (I slice my tomatoes and put them in one layer on paper towels until well drained)

- Lobster (cooked) swiss cheese, scallions

- Pepperoni and cheese

- Fontina, mushrooms, caramelized shallots

-Sausage, potato, parmesan 

1. Preheat oven to 350 degrees. 
2. Unroll the pie crust onto the pie plate, and crimp the sides.
3. Layer in fillings.
4. Layer the cheese on top.
5. Beat eggs, milk, and spices in a bowl, or use a blender to give it a quick whirl.
6. Pour mixture into the pie plate.
7. Bake for 35-45 minutes or until a knife inserted in the middle comes out clean. Place a pie crust shield onto the pies if the crust is getting too dark. 

Thanks for reading Give Peas A Chance!

Find me on

 Facebook, Twitter (@peasblog), Instagram (@peasknees), Google +