Old Fashioned Quiche
We respect a multitude of diets. Ultimately, we believe in listening to YOUR body, and adjusting as necessary. Just because one person is allergic or intolerant to eggs, doesn’t mean they aren’t a great (and tasty) form of protein! That is why all of our recipes are so flexible. Including this one! Stay tuned for our vegan version of this recipe.
So what is the secret to quiche? Many swear by using straight cream. Others insist it’s in the type of cheese. The answer? Nutmeg and loads of pepper.
Through trial and error, we have perfected quiche….and perfected how to freeze said quiche to serve at any time! Imagine cooking just once a month…but enjoying a warm slice of quiche every morning for breakfast. Delight!
For this recipe, you can use any combinaton of cheese or milks (including dairy free, if you’re so inclined). Spinach, onion, pepper, broccoli, sausage, bacon or tempeh! Check out our Variations at the bottom of the page!
How to Freeze Your Quiche
- Ensure that you add additional oil, butter, or shortening to the recipe. This extra oil will help hold the crust together, in order to withstand the rough treatment that comes with being put in a freezer. Additional oil also guards against freezer burn!
- Cook your quiche in a parchment paper-lined pie dish. This allows for the clean removal of the pie from the pan, with no adverse health affects.
- When your extra-oiled, parchment paper-lined quiche comes out of the oven, refrigerate until the quiche has fully settled. A minimum of 4 hours.
- Once stable, slice quiche to desired portion sizes. Place saran wrap over the top of your pie tin and freeze until solid. A minimum of 4 hours.
- Remove frozen slices. This may required a bit of ‘chiseling’ along your previous cut lines, but the pieces should separate quite easily.
- Store individual slices to preference for the freezer. This can be in reusable tupperware, wrapped in plastic or tinfoil and placed in a ziplock bag, etc. Whatever works for you and your freezer, just make sure they are airtight to avoid potential freezer flavor from sneaking in.
- To reheat, place quiche slices in the microwave, toaster oven, or oven! You’ll be amazed, as they actually taste better when they are reheated than when they are fresh out of the oven!
- 4 eggs
- 1/2 cup ‘thin’ milk (dairy (1%, 2%, whole), soy, almond, rice, hemp, or oat)
- 3/4 cup ‘heavy’ milk (dairy (half and half, whipping cream, coconut milk or quinoa milk)
- ½ cup cheese (use a blend of hard and soft cheeses– we use a minimum of 3)
- 2 cup vegetables
- 4-5 pieces of bacon, tempeh or ⅓ cup sausage
- 1 tsp pepper (Or more! We firmly believe if you can’t see the pepper, you haven’t added enough)
- 1 tsp salt
- ¼ tsp nutmeg
- In a 9 inch pie plate, place wax paper lined, uncooked crust. (Click here for our Classic Crust recipe)
- Cut your bacon, tempeh or sausage in to small pieces and cook. Allow to cool, then sprinkle over
the bottom of the uncooked crust.
- In the leftover oil, sauté your vegetables with ½ tsp black pepper. Add additional butter (vegan or cow) if using onions, mushrooms or spinach. Let cool.
- Layer vegetables in the uncooked crust and sprinkle cheese over the top (dairy free Daiya cheese works fine).
- Finally, whip eggs, milk, nutmeg, salt and pepper together and pour mixture over vegetables and cheese.
- Bake immediately at 375 for 20 minutes. Quiche should jiggle when finished, but a knife should remain clean when inserted in to the center.
- Cheese: We always use a minimum of 3 types. Pepper jack, mozzarella, Parmesan, brie, and sharp cheddar are our favorites.
- Milk: Coconut milk in place of half and half, soy milk in place of whole milk. Sometimes we mix it up just to improve the flavor of our dish! More fat does not equal a tastier dish. Use what you have on hand, or experiment to discover your own preferences.
- Vegetables: Broccoli, spinach, bell pepper (yellow! They’re so sweet!), asparagus, onion, garlic, mushrooms, tomato…the possibilities are endless.
- Protein: Bacon, sausage, tempeh, or leave this out entirely!