Cheap Recipe: Quick Quiche

16 Nov

For a printable version of this recipe and complete ingredients listing, click here.


NOTE: This is a guest post from Grace’s big sister, Emily, who is helping out in the Red Kitchen for a few days.

We own a small flock of chickens, so we’re always looking for ways to use up eggs. This is one of our favorites, as it takes just a few minutes to throw together and can be made ahead on a Friday evening and frozen for later use.


Cover the bottom of the piecrust with cheese to keep the eggs from soaking in and making it soggy.

Put a cup or so of shredded cheese (I like cheddar, but mozzarella will work just as well) in the bottom of a frozen piecrust. Add whatever you have on hand that looks like omelet filling: mushrooms, onions, ham, bacon, sausage, cheese, green peppers, tomatoes, olives, chopped green chiles, salsa, or whatever strikes your fancy. The great thing about this recipe is that there are no set rules — just rummage around in the refrigerator and see what you come up with. You could make a Mexican quiche with cheddar, salsa, and olives, or give it an Italian twist with mozzarella, sausage, and a little spaghetti sauce. I once made a spectacular quiche out of a leftover spinach salad that contained mushrooms, olives, blue cheese, and English walnuts. Use your imagination.


Quiche is a great way to use up odds and ends -- in this case, a surplus of bacon from a school band fundraiser.

On this particular evening, I had a bag of shredded cheddar, some leftover deli ham, and a 3.5-lb. package of Blue and Gold bacon I’d bought from one of my students who was raising money for a band trip, so I started the project by cutting a few strips of the bacon into bite-sized pieces and frying them.

(Blue and Gold is an Oklahoma thing. The company makes sausage and bacon and various other meat products, which school organizations sell to raise money for projects and trips. Blue and Gold products are like the Okie equivalent of Thin Mints, and almost as popular. Probably more popular in some circles.)


Layer your ingredients in the pie shell, then pour six beaten eggs over the top.

Layer your omelet fillings on top of the cheese, then beat six eggs and pour them over the whole thing.

Bake at 400 degrees until crust is browned and eggs are cooked through.

♥ Chef’s Note: According to Mollie Katzen — whom I adore almost as much as Grace adores Jana Kolpen — the key to a successful quiche is to put a thick layer of cheese in the bottom before you add any other ingredients. The cheese will melt and kind of seal out the eggs so they don’t soak into the crust and make it soggy.

— Emily


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