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.
My Private Note
Units: US | Metric
- 3 eggs, lightly beaten
- 3/4 cup soymilk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1/2 yellow onion, chopped (I've also used red)
- 1 red pepper, chopped
- 1 (10 ounce) package chopped spinach, thawed
- 2 tomatoes, thinly sliced
- 1/4 cup grated cheese (I like an Italian blend, mozzarella, asiago, romano, parmesan)
- 1 partially baked pie crust (I like My No Roll Pie Crust)
- 1Preheat oven to 375.
- 2If you haven't already, make the pie crust and put in oven; bake while preparing the rest of the quiche.
- 3In a large bowl, mix eggs, soy milk, and spices.
- 4Add 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.
- 5Pour egg mixture into partially baked pie crust; top with tomato slices, followed by cheese.
- 6Bake for 30 minutes or until knife comes out clean from center of the pie.
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Nutritional Facts for Mom's Quiche
Serving Size: 1 (210 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 204.9
- Calories from Fat 103
- Total Fat 11.5 g
- Saturated Fat 3.9 g
- Cholesterol 108.7 mg
- Sodium 467.2 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 2.7 g
- Sugars 3.7 g
- Protein 8.3 g