As I was going through some of my recipes on this blog, I realized that there is not one actual bona-fide quiche recipe even though I have mentioned it as a freezer meal or something to bring a new mother. Growing up, my mother made spinach quiche on a regular basis, which then led to the addition of asparagus one day and I’ve been hooked every since!
I don’t make my quiche with a crust these days because, um… I don’t care. If you need a crust, go for it, but once I discovered frittatas, I gave up the crust. I make one large quiche every few weeks and add as many veggies as I can. This recipe has peppers, onions, leeks and asparagus, but you can change it up however you like. Broccoli and goat cheese is ah-mazing. I whipped this up Saturday night and baked it while the kiddos were getting baths and ready for bed. Quick and easy and it reheated beautifully for breakfast Sunday morning (and lunch today). I usually split the quiche in half and eat half within the first week and freeze the rest in individual packets.
Essentially, this recipe comes down to 7-8 eggs (7 if you want a compact dish, 8 if you want it fluffier), 4 cups of veggies, and dairy. I like to add bacon or panchetta, but when I do, I don’t add any extra salt.
- 7-8 eggs
- 1/2 pound asparagus, trimmed and chopped into half inch pieces
- 5 slices bacon, chopped roughly
- 1 cup onion or leeks or a combination!
- 2 cups diced peppers
- 1 cup cheese, I used Monterey jack
- 1/4 cup milk
- cracked pepper
Preheat your oven to 350 degrees. Put your bacon in a skillet and fry. When your bacon is just crisping up, remove it from the pan and drain. Leave the bacon grease behind and saute the onions and peppers. Remember that you’ll be cooking all of this together with the eggs, so don’t get it too soft. Whisk the eggs and milk together. Add in the asparagus, bacon, cheese and pepper mix. Stir to combine and season with cracked pepper. Pour the mixture into a greased 2 quart casserole dish and bake for 50 minutes. Enjoy!