This roasted vegetable quiche is an easy and delicious meal. It's packed with vegetables and packed with flavour!
Last week I read this article in the New York Times about how Americans don’t eat enough vegetables. I am so guilty of this. So I decided to make a concerted effort to cook and eat more green (and orange and red and yellow) stuff. Spinach seemed like a good place to start. OK, obviously [...]
This is another one of my favorites that my mother used to make, or something like this, and it makes the perfect brunch or lunch dish, as well as a meat-free dinner. She never measured anything, so when I went out on my own, I received loose directions about cooking times, and developed this version by trial and error. This quiche is crumbly, and stuffed to the gills with spinach, tangy Feta, gooey Mozzarella, caramelized onions, garlic, and salty Parmesan. You can also add bacon, chopped ham, sausage, or chicken for a savory kick if you want to change it up.
What makes a quiche extra delicious? The cheese! This cheesyQuiche Florentine (AKA spinach quiche) is loaded with cheese. It’s the ultimate breakfast, brunch, lunch or dinner!
This broccoli quiche has an ultra creamy and light egg custard with pockets of savory broccoli, a cheesy top, and a buttery flaky crust. Best of all, it can easily be made gluten free (and nobody will have a clue). You’ll need to start by making a batch of this Foolproof Pie Crust. You’ll only need half the recipe so freeze the rest of the dough for down the line (or make a Galette or Pot Pie!). If you’re really strapped for time you can also use a store-bought crust. Blind baking the crust will ensure that it stays crispy once the quiche is baked—you can do this the day before. Whipping the eggs and half-and-half in a blender (a trick I learned from chef Thomas Keller) aerates the custard, resulting in a texture that’s far lighter and silkier than other quiches. You can make the quiche up to 3 days in advance!
A savory filling with a crispy, flaky crust loaded with fresh vegetables that is perfect for breakfast, brunch, lunch, and dinner! I’ve never quite been a quiche person as I don’t really love the flavor of eggs. When I eat eggs, it’s more like, “Do you want eggs with your hot sauce?” type of situation. … Continue reading →
Mediterranean quiche with spinach is made with fresh ingredients on top of a hash brown potato crust.It's packed with flavor and it's gluten free.
Looking for an easy and impressive dinner? This shrimp and goat cheese tortilla crusted quiche feels fancy but is easy to whip together in no time!
These mini pizza quinoa quiches are the perfect appetizer for any get together, better make a double batch though because they will go fast!
A crisp phyllo shells, cupping little pockets of smoky, cheesy goodness. To cut the richness just a little, these little bundles of joy are topped with bits of snipped chive.
This Ham and Leek Quiche is cheesy heaven! Just wait until you see that cheese string. Recipe by Grace Vallo.
A collection of my favourite vegetarian picnic recipes! Tarts and quiches, salads, dips, and more - mix and match for the perfect vegetarian picnic!
This easy roasted vegetable quiche is constructed in a giant Yorkshire pudding - easy, hassle-free and guaranteed not to go wrong!
How to make an Easy Quiche Lorraine. Ingredients for 6 servings: 1 recipe pastry for a 9 inch single crust pie6 slices bacon1 onion, chopped3 eggs, beaten1 ½ cups milk¼ teaspoon salt1 ½ cups shredded Swiss cheese1 tablespoon all-purpose flour Directions: Preheat oven to 450 degrees F (230 degrees C)
How to make Mini Quiches. Ingredients to make 12 Mini Quiches:2 batches pie crust dough2 eggs, beaten3/4 cup sour cream Filling of your choice for quiche:bacon, cooked and crumbledonion, finely choppedshredded Swiss cheesecooked ham, finely choppedthinly sliced mushrooms (fresh or canned)shredded Ch
How to make a Bacon & Mushroom Quiche. Ingredients: 1 pie crust5 slices bacon1 leek chopped8 oz cremini mushrooms sliced6 eggs1 cup unsweetened almond milk regular is fine1/8 teaspoon salt1/4 teaspoon pepper Instructions: Heat oven to 450°F. Pre-bake 9" pie crust until lightly golden, 10-12
How to make a Venison & Chorizo Quiche. Serves: 6-8Prep time: 15 minutesCook time: 40 minutes Ingredients: Savory pastry dough for pie crust6 eggs1⁄2 cup milk (or nondairy milk of choice)1 cup cooked venison chorizo1⁄2 cup chopped green bell pepper1⁄2 cup grated pepper jack cheese2 tablespoons s