A Basic Quiche Recipe (add any filling of your choice)
Quiche makes the perfect hot meal to share with a crowd. It’s filling, savory, and full of delicious flavors.
Here’s the thing about quiches… they’re one of the only meals you can serve for breakfast, lunch or dinner, without hesitation. There’s no slaving in front of the stove for hours, and you can use up your leftovers in them.
Not only will you and your family love our no-fail quiche recipe below, we invite you to check out our blog post How to Make a Killer Quiche, where every quiche question you can think of has been answered.
What are the best fillings for my quiche?
This is the fun part. Think outside the cheese, and mix and match however you want. There are NO hard-and-fast rules here.
Since there are so many fillings you can flavor your quiche with, we can’t say we have a favorite. Instead, we love to use seasonal veggies or sift through our leftovers in the refrigerator. Honestly, almost any vegetable and meat taste good in a quiche, so use your leftover meat, shellfish, cheese, vegetables and play around with herbs and spices.
The ratio: The general rule of thumb is for every 4 large eggs, use 1 cup of milk, 1 cup of cheese and 2 cups total of vegetables and/or meat.
Should I pre-cook my fillings?
Yes, yes and YES! Except for tomatoes and spinach, cook or sauté your fillings ahead. This can be done all together in one pan.
This is one step you should take the time to do because it will take your quiche to a whole new level of deliciousness.
Pre-cooking your ingredients allows you to add flavor, decrease excess moisture in your baked quiche and reduce the baking time.
Is it necessary to dry my fillings?
YES! Wet ingredients will make for a soggy quiche, which is absolutely heartbreaking.
- Meats should be pre-cooked and patted dry. For example, bacon, sausage, ham and ground beef should be dabbed with paper towels after they’re cooked to remove excess grease.
- Veggies should be sautéed. When sautéing your veggies, try adding a little minced garlic and a pinch of salt for a burst of flavor. If your veggies have excess moisture, you can pat them dry too.
- Cherry tomatoes tend to work better than larger tomatoes, as they’re less watery, but you’ll still want to remove the seeds and pat them dry to eliminate excess moisture.
So we can toss our quiche together in 10 minutes flat, we often chop our veggies and cook our protein (such as sausage) on our meal prep day. Pre-chopping, cutting and cooking ingredients really helps to reduce stress and simplify meals throughout the busy week. We know, we know, we’re always talking about meal prep, but it truly is the holy grail to healthy eating!
If you frequent FULLforLife, you know we’re a huge advocate and fan of batch cooking whenever possible. At this point, we make double batches of 75 percent of our meals to simplify the weeks to come. While the ingredients are out and the dishes are dirty, why not make more to use throughout the week or to freeze for future meals? This quiche is no different! It freezes and reheats well.
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Hi beautiFULL, We’re Pam and Kalie
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