Choose-A-Flavor Quiche
Choose-a-flavor quiche is a great make-ahead breakfast. It can easily be packed with veggies and customized to fit your flavor preference as well as using up whatever ingredients you may have in the fridge.
What Vegetables Are Good in a Quiche?
I have used a wide variety of vegetables in quiche and I’m am always looking for ways to sneak more in. I often add shredded carrots to my broccoli cheddar, spinach to my tomato basil, and diced bell peppers to my ham and cheese fillings. I have also tried asparagus, mushrooms, etc. I think quiche is a perfect meal to use what you have and prevent your extra vegetables from going bad.
Quiche Filling Ideas
- Broccoli Cheddar
- Tomato Basil
- Ham And Cheese
- Spinach and Feta
Should You Cook Vegetables Before Putting Them in Quiche?
Cooking vegetables before adding them to the quiche can be beneficial, but is not always necessary. I find that vegetables such as tomatoes, spinach and broccoli cook quickly enough that they do not need additional cook time before being mixed into the quiche. Vegetables such as mushrooms and asparagus may need a little par cooking depending on your preferred doneness.
One other reason you may prefer to par cook your vegetables is to lower the water content in the vegetables in order to add more cream or milk. Cooking the vegetables and lowering their water content also helps the vegetables mix into the egg mixture and not rise to the top while baking. I usually don’t bother to cook my spinach so it often settles to the top of the egg mixture while baking.
Do You Put Milk in Quiche?
Most often cream is used to make quiche light and fluffy, but I don’t always keep cream on hand and have found that substituting milk (preferably whole) works just fine. You may want to lessen the amount from 1 cup to 1/2 cup per pie depending on the vegetables you include. Vegetables such as tomatoes and fresh spinach release a lot of water when cooking so it is important to cut down on the extra liquid in the milk.
Ingredients
For Two Pies
- 2 uncooked pie crusts
- 12 eggs
- 1-2 cups liquid (whole milk or cream; amount depends on the liquid content in your vegetables)
- 2-4 cups finely chopped vegetables.
- greens
- tomatoes
- mushrooms
- broccoli
- etc.
- 1-2 cups cheese (hard, sharp cheeses work best)
- about 1 cup breakfast meat (sausage, bacon, ham, etc., optional)
- seasoning (about 1/2 tsp each, onion and garlic powder, herbs, salt and pepper)
How to Make Choose-A-Flavor Quiche
Prepare two pie crusts and form them into a pie pan. Place in refrigerator until filling is ready.
Preheat oven to 375° F.
Prep vegetables and meat by dicing and if desired sauteing over medium heat until cooked to your desire.
Place prepped vegetables in a bowl with eggs and milk. Season and mix until combined.
Pour egg mixture into prepared pie crusts and top with shredded (or crumbled) cheese.
Bake the quiches in the 375° F oven for 40-45 minutes or until golden. The eggy center should be soft but not jiggly.
The quiche can be eaten warm, cold, or room temperature. Store extras in the refrigerator covered for up to a week.
Ingredients
Method
- Preheat oven to 375° F.
- Prep vegetables and meat by dicing and if desired sauteing over medium heat until cooked to your desire.
- Place prepped vegetables in a bowl with eggs and milk. Season and mix until combined.
- Pour egg mixture into prepared pie crusts and top with shredded (or crumbled) cheese.
- Bake the quiches in the 375° F oven for 40-45 minutes or until golden. The eggy center should be soft but not jiggly.
- The quiche can be eaten warm, cold, or room temperature. Store extras in the refrigerator covered for up to a week.