Mains, Yummy Recipes

Rocking the Classics Despite the Cries of “Oh No Not Again Mum”: Basic Quiche


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:

Meat (optional!  easily made to be vegetarian).  Amounts given are a suggestion you can just eyeball it and make it as meaty as you like.
  • – 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)
Vegetables (I like to use a “green” veggie like the zucchini, kale or spinach as a bare minimum but often add another one or two from this list)
  • – 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.
how to cook kale
how to cook kale
how to cook kale
  • – 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:

1/  Oil your large (ish) Quiche pan or dish.  If making mini-quiche’s oil your 12 cup muffin pan
2/  If using pastry press this into your oiled dish and set aside
3/  In a large jug or bowl whisk the eggs and sprinkle in the flour.  Whisk until relatively smooth (it doesn’t have to be perfect) before whisking in the cream (or milk) and vegetable oil
4/  Fold in the meat (if using), vegetables, grated cheese and finely diced onion
5/  Pour into your dish.  If using a muffin pan then fill each hole 2/3rd’s full.  You will probably have extra and might need to do a few more muffin holes when the first batch are done.
6/  Give a good sprinkling of salt and cracked black pepper all over the top of your Quiche (I like a LOT of black pepper on mine)
7/  Slice the tomato thinly over the top if using
8/  Bake in a 175 C/350 F oven for 50-60 minutes or until puffed up, golden on top and cooked through.  If you’re oven is fan forced or runs very hot then you might want to lower the temperature a little and check on it half way to make sure it doesn’t burn.

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.

4 thoughts on “Rocking the Classics Despite the Cries of “Oh No Not Again Mum”: Basic Quiche”

  1. You have GOT to put a recipe book together! That looks fantastic! I bet the whole house smelled good! And you send your kids to school with mini ones? Wow, you spoil them! So much nicer than a sandwich!

    1. Admittedly most days they eat a hot lunch at school despite their complaints about soggy veggies and rubbery meat. When they have a school excursion and need a packed lunch they get the good stuff…probably makes them appreciate my lunches a bit more I guess 😉 Oh and it definitely makes the whole house smell lovely 🙂

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