Finally – a real, honest to goodness quiche recipe here!
I’ve done a few other varieties – hashbrown crusted, rice crusted, even frittatas – but no classic quiche recipes until now. This took way too long.
Quiche is actually one of our most common meals, usually for dinner, simply because they are so easy to make. I will admit that I often claim to be “too tired/lazy” to make a pie crust for quiche, but really, it takes almost no time at all.
Even with whipping up a crust, the majority of the time you need to make quiche is spent baking away in the oven (i.e. – hands off time!). Plus, crushing butter into flour after work is a good stress reliever. And you get delicious quiche at the end of it….so it’s always a good deal.
I really do love quiche, but I think Nick loves it even more. Is it that way with all men? A friend of ours is the same way. Honestly, I think Nick would be happy if I made quiche every night.
And while my pie crusts aren’t the prettiest you’ve ever seen (I’m not good at making the edges pretty), they sure are delicious. We’ve settled on an all butter crust as our favorite. I’ve tried shortening, and mixing the two, but a full-on butter crust wins every time in our house.
The most important thing when making quiche? Just make sure you have cream + eggs. As long as you have those to fill the crust, you can add anything else you want and it’ll turn out perfect.
This mix of spicy sausage and sweet leeks is one of our favorites to mix into a quiche filling, but really, anything goes! If you have leftover meat or a bunch of veggies to use up, throw them in! As long as you have a crust, some eggs, and milk/cream, I think you'll be happy with how it turns out.
For the crust:
For the filling: