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

My No Roll Pie Crust)">

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]