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Total Time
40mins
Prep 10 mins
Cook 30 mins

This is a staple at my mom and dad's house... and is quickly becoming one at mine too! It's super versatile and you can make it with just about any combination of fillings. I go for the vegetables and have been attempting to incorporate as many as I can from my garden (hence the base recipe below)... my parents will often make a version with spinach and smoked salmon. Also, I use soy milk, but my mom's original recipe calls for heavy cream.

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. If you haven't already, make the pie crust and put in oven; bake while preparing the rest of the quiche.
  3. In a large bowl, mix eggs, soy milk, and spices.
  4. Add in onion and red pepper (or filling of your choice); squeeze as much water out of the spinach as possible and stir into egg mixture.
  5. Pour egg mixture into partially baked pie crust; top with tomato slices, followed by cheese.
  6. Bake for 30 minutes or until knife comes out clean from center of the pie.
Most Helpful

5 5

I took your hint & used Laurie's My No Roll Pie Crust #51537 & that, along with your own great recipe, made for us A GREAT TASTING QUICHE! I did follow the recipe & used soy milk, something I don't usually have on hand & was very satisfied with the results! You've got a keeper of a recipe ~ Thanks for sharing it! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]