Quiche is one of my favourite thrown together meals. It’s so adaptable and with a few basic ingredients you can add whatever you like to make a proper (and in most cases nutritious) meal. Leftover Quiche cold for lunch the next day is pretty awesome too.
Master 5 and I have a love-hate relationship with cow’s milk protein (lactose intolerance and pretty nasty eczema) so I often make us a separate Quiche with soy milk instead of cream/milk. When watching my weight or low-carbing it I just make the Quiche without a crust and pour the mixture straight into an oiled pan/dish. Mini-Quiche’s are a favourite for school lunches when the kids aren’t having a hot meal at school the next day.
Basic Quiche Recipe
- Shortcrust Pastry (optional)
- 6 large eggs
- 1/2 cup Self Raising Flour
- 60mL (1/4 cup) of vegetable oil or melted butter
- 120mL (1/2 cup) of single cream (you can use semi-skim milk for a lighter option or your chosen non-dairy alternative)
- 1/2 cup of grated/shredded cheese (optional but does make this so much tastier)
- 1/2 large onion chopped finely (also optional but highly recommended)
- Salt and Pepper (to taste)
- Tomato for slicing on top (optional – our household is divided. 3 of us like cooked tomato, 2 only like it fresh and hate it baked on top of quiche)
Suggestions for fillings:
- – 200g (4-5 small and fat) sausages (cooked, cooled, peeled and diced) – My favourite Quiche ever was Pork Sausage (cold leftover’s from the night before) and Zucchini and extra diced onion
- – 1 heaped cup of left over roast chicken/turkey pulled off the bone roughly
- – 1 cup of roughly diced ham (really nice mixed in with the chicken too)
- – 1 cup of bacon, crisp it up a little in a pan before adding to your mixture (can be used in smaller quantities if you prefer or mixed with one of the other meats)
- – 1-2 large zucchini’s grated – you won’t really taste them much but they give a lovely texture and are good for you
- – Kale – 1 cup or more if you like. You need to boil the kale first and it will shrink down a lot from fresh. To cook your kale bring a small pot of water to the boil and place you sliced and rinsed kale into the pot. Cover with a lid (or in my case a plate) and boil for 2 minutes. Drain it and then squeeze all the water out before placing into your Quiche mixture.
- – Frozen spinach – one of those small boxes from the frozen section at the supermarket, I guess it might equal 3/4 to 1 full cupful? Let it defrost on the counter for a little while and squeeze the excess water out
- – 1/2 cup of diced bell peppers (red looks pretty but any colour will do)
- – 1/2 cup of grated carrot
- – 1 medium (go larger if you like) tomato, diced
Here’s how to throw your Quiche together:
This one is a crustless Quiche made with cream. The Quiche below is crustless and has only a sprinkling of cheese and uses soy milk for a low-dairy option.
What’s your favourite Quiche filling? I don’t think you can go wrong with a basic Quiche Lorraine but lately have been loving a meatier Quiche with some healthy greens to counteract all that cheese and cream.