A Perfect, Delicious, and Easy Quiche Recipe

Quiche is healthy and delicious, and you can change it up as you like. It doesn’t hurt that it’s one of my husband’s favorite meals and also one of my favorites to make. The best part about quiche is that you can have it any time of day!

I usually make two quiches, one with meat and one without.  Both the quiches are the exact same apart from the meat. You can make this without a crust as well.

INGREDIENTS (for one quiche)

• 4 eggs
• Half a bag of spinach, washed
• 1 large onion, diced
• 2 medium-sized tomatoes, diced
• ½ cup light mature cheddar cheese
• 1 round 9″ pan
• teaspoon paprika
• 1 teaspoon pepper
• ½ teaspoon chili power
• 1 package smoked bacon strips
• A few pieces of thyme/basil
• 1 cup wheat flour
• ¼ cup olive oil
• ¼ cup water

CRUST

1. Mix the flour, oil, and water until thick and consistent.
2. Put mixture in cling wrap and refrigerate for thirty minutes.
3. Remove from the cling wrap and roll it out until it’s thin but not flimsy.
4. Press into the 9” pie pan.
5. Preheat the oven to 350° F/180° C.

QUICHE

1. Fill the bottom layer of the quiche with spinach leaves. The heavier veggies will weigh it down, so don’t worry if it looks like it’s taking up too much space.
2. Add a layer of onions, cheese, and tomatoes.
3. Mix the paprika, pepper, eggs, thyme/basil, and chili powder, and beat until consistent.
4. Pour the mixture over the veggies until the pan is ¾ of the way full.
5. Finish with a layer of cheese.
6. Trim the layer of pie crust that may be hanging too far out over the 9” pan.
7. If you want to add bacon, cook the bacon strips in a pan and then cut into smaller pieces. Add the bacon pieces on top of the quiche. For instructions on how to cook the bacon, see below.
8. Set the 9” quiche mixture in the oven for 25-30 minutes. Check regularly to see if it’s done. I usually let it cook for 30 minutes and then get a knife to cut through it. This helps me know if the quiche is finished or needs a bit longer.

BACON

1. Lay the bacon strips on a cold saucepan.
2. Heat up the saucepan on low heat. You don’t need oil, since bacon has plenty of grease in it.
3. As the bacon strips cook, they will shrink. Turn the pieces over for even cooking.
4. Once the bacon strips are cooked but not completely crispy, pour off the grease and set the bacon on paper towels so it can drain a bit.
5. The bacon will have more time to cook in the oven, so you don’t want to overcook it in the pan.

I love meals that use the magic of the oven, a.k.a just throwing it all together and letting it bake! Let me know how this works for you. If you enjoy making a different kind of quiche, let me know and I just might try it out!

Cheers,