Colleen is a culinary genius. I love preeeeeeetty much anything she makes. But her quiches???
I didn’t know they could be SO good. Seriously.
After a million texts asking her for the secrets (because every time I try to make one on my own I panic that it won’t be the delicious dish she makes), I figured it was time for me to put it all in writing (rather than a series of copied-and-pasted tips in my notes app).
All the credit for this sumptuous, yet easy recipe go to her. All I can say is it’s my pleasure to be friends with her… and you’re welcome. 😉
As for the directions below, this only takes 5-10 minutes of prep time if you’re using leftovers or other items you don’t need to cook. If you’re making it from scratch with raw veggies or meats, you’ll need to cook them in advance. As Colleen says, “Veggies taste better if you sauté them a bit first.” (And she’s right.) That will add some prep time, but trust me, it’s worth it.
I often use a pre-made gluten-free pie crust rather than make my own crust, though I sometimes make it crust-less. That’s a better keto/ low-carb option, but every now and then it’s nice to have a crust.
I’m intrigued to try it with a cauliflower crust, but again… time….
You can fill your quiche with whatever you like, just watch the volume. If you fill the crust too high, it’ll overflow and make a big mess. Personally, I don’t like bacon in quiches, because I feel like it gets too soggy, but if you want to add bacon, cook it to a crisp (but not burnt) before adding it in. Then it’s more flavorful.
If you want to use spices or herbs in your quiche, see my note in step number 3 below. The best way to incorporate them (if it’s more than just pepper on top, I recommend cooking the veggies and/or meats in the herbs and spices. That way the flavors will be incorporated and you won’t have one slice that’s spicy while the rest of your quiche is bland.
Here are some filling ideas for inspiration, but feel free to use the leftovers in your fridge:
My husband is very clear on his position that he could eat an entire one of these quiches for dinner. For lunch, I like a quarter of the quiche, for dinner, maybe a bit more if I haven’t eaten much throughout the day. The little guy is usually good with a 1/6th piece, and if you’re serving this with other things (salad, fruit, veggies, etc.), cutting it into sixths is reasonable. That’s why I left this as 6 servings. Just be aware though, that if you’re serving this on its own for a hungry crowd, you might want to make two….
P.s. I’m pretty sure I’m legally allowed to call this “the best quiche ever” since it’s Colleen’s recipe (and therefore I’m not bragging). Love, Ariana
1. Pre-heat oven to 425 degrees Fahrenheit. Place pre-made pie crust on a baking tray. Prick the bottom of the crust with a fork, then layer your diced meat and veggies. Top with shredded cheese. (This one has diced ham on the bottom, then the shredded cheddar, then the broccoli, because I forgot I had leftover broccoli in the fridge, BUT I always think it's better with the cheesy layer on top.
Note: Keep pie crust in the freezer until you're ready to make the quiche (they typically only need to sit out for 15 min or so before baking.
3. Pour egg mixture over sautéed/ pre-cooked meat, veggies, and cheese. Sprinkle a little ground pepper over the top, if desired.
Note: if you add pepper or spices to the egg mixture, they settle to the bottom and end up unevenly distributed throughout the quiche. Instead, sprinkle them on top and their flavor will be perfectly balanced. Also, I don't usually add salt the my quiches because you can't taste it in advance, and usually I'm adding some kind of meat that is already salted (i.e. ham or sausage). Let your family/ guests add their own salt if desired, unless nothing you're adding has salt already in it. If you DO add salt, sprinkle it on top as directed for the pepper.
* DAIRY-FREE OPTION: omit cheese and cream, and add in 4 extra eggs. You can substitute a non-dairy milk, but make sure it's unsweetened, unflavored, and mild in taste.
PALEO OPTION: You can easily make this crustless -- simply put the fillings into a pie plate instead of a crust and follow the instructions. This makes a good low-carb option.
You can also make your own pie crust...but I never have time to do this (and to be honest, I've never made one that came out great), so the occasional store-bought pie crust works for us.
Colleen has a long history as an award-winning pastry chef, cooking instructor, and caterer specializing in groups with multiple food allergies and dietary preferences. Ariana, David, and The Wee Man were fortunate enough to share a house with her for a year and a half and enjoy her wonderful cooking and sunny personality on a daily basis.Read More