We have several standby recipes in our house. You know – the meals you make when you’re tired, short of time, not feeling well, just don’t feel like cooking, and you seem to always have the ingredients on hand for. One such recipe, which we’ve been known to make on a weekly basis, is quiche. The thing that I love about quiche is that no two quiches ever have to be the same. You basically just need eggs, a splash of milk, and some fillings, which can vary quite literally by anything and everything you have on hand – perfect! Plus, you can make it either a little more decadent or very clean – entirely customizable! Anyway, here is our standby recipe, along with some customization suggestions. Enjoy!
Standby: Quiche (serves 6)
- 6 eggs
- 1/4 cup skim milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups vegetables
- 1 teaspoon olive oil
- 1/4 cup cheese (optional)
- pie crust (optional)
- 1-2 slices meat (i.e. prosciutto, turkey bacon, chicken sausage) (optional)
- Preheat oven to 425 degrees.
- If using a crust, line the pie pan with the crust. If no crust, spray a pie pan with nonstick spray.
- Cook the vegetables in a nonstick skillet with the teaspoon of oil until vegetables are tender.
- Mix the eggs, milk, salt and pepper.
- Layer the cooked vegetables over the crust or in the pie pan. Pour the egg mixture on top. If using cheese, sprinkle the cheese on top.
- Bake for 20-25 minutes, or until the mixture is set and firm. Remove from the oven and let cool for a few minutes before slicing.
- Serve with some salad and fruit and enjoy!
- Turkey Bacon Ranch: turkey bacon, mushrooms, spinach, tomatoes, and a teaspoon of ranch seasoning. You could also drizzle some fat free ranch on top.
- Quiche Florentine: fresh mozzarella, cannellini beans, spinach, tomatoes, garlic
- Italian Quiche: fresh mozzarella, cannellini beans, prosciutto, tomatoes, fresh basil
- Mexican: black beans, roasted red peppers and onions, mushrooms, pepperjack cheese, Mexican spice blend (cumin, chili powder, garlic, etc.) You could even line the pie tin with several tortillas instead of a pie crust!
- Lean and Green: substitute 8-9 egg whites instead of 6 eggs, kale, fresh herbs, garlic, asparagus, broccoli. No pie crust!
- The Greek: kalamata olives, bell pepper, red onion, tomatoes, feta. You could even add a couple tablespoons of Greek yogurt to the egg mixture to lend a protein boost and extra creaminess.
- French Inspired: arugula, tomatoes, onions, parmesan, mushrooms, herbs de Provence seasoning
- The Kitchen Sink: any and all frozen or fresh vegetables you need to use, any remaining cheese, any remaining deli meat, etc.
The options are endless! As we’re moving across the state in a month, I have a feeling we’ll be enjoying a lot of kitchen sink quiches.