Who couldn’t use a recipe to try right now with all of this quarantine time?
My favorite quiche recipe is the perfect one to share. Quiche is so versatile; it’s the Meryl Streep of foods. It can be eaten for breakfast, brunch, lunch, and even dinner. We do that often; just pair it with a salad, and there ya go.
Side note, just a few weeks ago I saw someone legitimately spell quiche as “keesh,” and it made me feel all sorts of things.
Back to the recipe. I’m sharing a spinach and feta one, but you can use the “base” of this recipe and make it so many different ways. It turns out perfect every time.
-1 cup whole milk or heavy cream
-1/2 tsp. salt
-1/4 tsp. pepper
You can always use a pre-made crust to make life speedier, or here are two good options: This one is a great choice. If you don’t eat gluten/grains, this one is great, and I promise no one would ever know it’s not “normal.”
For the spinach feta quiche:
-10oz. frozen spinach fully thawed and drained (the frozen just works better)
-4 oz. crumbled feta
-1 tsp. dill
-Preheat oven to 375
-Whisk the eggs, milk, and S&P together
-Finely dice up the shallot ( I don’t use the whole thing, but you do you) and then saute it in some butter over medium high heat for 1-2 minutes
-Remove from heat and add in spinach and dill
-Sprinkle spinach mixture over bottom of pie crust
-Pour egg mixture over spinach
-Bake for 40-50 minutes (I usually am closer to 50 minutes)
-Allow 5 minutes before cutting
If spinach and feta aren’t your thing, you could try these combos:
-Bacon and cheddar (Pro tip: Grate your own cheese. Don’t buy cheese in a bag because things just won’t turn out as nice)
-Bacon and swiss
-Broccoli and cheddar
-Roasted sweet potatoes and goat cheese
-Bacon or ham and gouda
-Mushroom, asparagus, and swiss