
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.

Base:
-4 eggs
-1 cup whole milk or heavy cream
-1/2 tsp. salt
-1/4 tsp. pepper
-crust
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)
-1 shallot
-4 oz. crumbled feta
-1 tsp. dill
Steps:
-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
Enjoy!

And now I know what to make for tonight, and it’s barely 8:00 a.m. What a good start to Monday! Thanks, Caroline! The men in my life probably wouldn’t go for the spinach, but bacon and Swiss can’t miss. I’m excited!
Hope you enjoy!
I’m not an experienced cook/baker, so I need to ask a question. I’ll use a refrigerated pie crust, so it would be just as easy to make two of these. My questions is: Can I freeze all or part of one so I can pull it out for another day? I love your blog, and I think you’re giving a beginner a lot of very useful recipes that I am so happy to have.
Thank you for reading! Yes, you can bake and freeze it for up to 3 months.
Looks awesome! I would probably omit the dill, but you know, that’s just me. 😉
You know how much I love Paula’s ham and cheese quiche. #personalfave