Hello there! This weekend I made 2 quiches because I felt like cooking again (finally!) and boy was I not disappointed. I am purposely teaching you how to make 2 at once. Why? Because if you are going to make one quiche you might as well make two of them. The add-ins are so versatile, and eggs are cheap. If you only need one, give the other to a neighbor or someone in need. I am telling you, if someone showed up at my door with a warm quiche, I would kiss them!

Side note: if you don’t feel like a great cook or are overwhelmed at taking someone a meal, consider taking them a quiche. You can pick them up from plenty of bakeries and they are the perfect meal to take because they can serve as that person’s breakfast, lunch, or dinner.

I am also not going to share a recipe for a crust for your quiche. Because I buy mine frozen from the grocery store.  Refrigerated from the store works well too. If homemade crust is your thing, you likely already have a recipe. I’ll be sticking with these for the foreseeable future.

Any prepared crust will do. You could par-bake the crust so the sides and bottom brown more, then cover the edges with foil when they look sufficiently browned. Brushing the crust with egg yolk before baking will give you that beautiful golden color and homemade look.

Here is the basic egg to milk ratio you will use to fill two pie crusts; from there, I will give you the recipe for two different quiches:

YOU WILL NEED

• 2 pie crusts
• 9 eggs
• 1 c heavy cream
• 1/2 c whole milk
• 1.5 tsp salt
• 1 tsp pepper

From there, you can add anything you want! And really, in just about any amount you want! Here’s the combos I went with:

Add ins for the ham and cheese “kid quiche”

• 1 cup diced deli ham
• 1 cup shredded cheddar cheese

Add ins for the carmelized onion, feta, spinach, and ham “adult quiche”:

• 1 cup feta cheese
• 1 cup frozen spinach (drained; see note 1 below)
• 1/2 c diced deli ham
• 1 onion, sliced, to carmelize (see note 2 below)

TO MAKE

Whisk the eggs until well blended, then add in the heavy cream, whole milk, salt, and pepper. Whisk again.

Pour half of the egg mixture into each pie crust.

Add in any toppings you like.

Bake (uncovered) at 350º for approx 45 minutes. If you take your quiche out and the center is still runny, bake for longer. (See note 3 below)

Allow to cool and enjoy!

Note 1: Frozen spinach comes with more water in the spinach than you likely want in your quiche. Here’s how I solve that: microwave your spinach for two minutes. Then, transfer to a paper towel (or a thin tea towel or cheesecloth) and squeeze all of the water out (be careful, the water might be hot!). Now you have spinach that isn’t watery to add to your quiche.

Note 2: Caramelizing onion is the process of cooking it low and slow to achieve the most fabulous depth of flavor and color. The natural sugars in the onion caramelize, making them taste sweet. I prefer to cook mine in butter and simply stir every few minutes until the onion is soft and brown in color. I start with 1 tbs of butter in the pan and add more if it needs it. You basically want just enough butter or oil so the onion won’t burn. If this is still confusing, here’s a YouTube video I found to show you how it works.

Note 3: If you notice the eggs need longer but your crust is starting to burn, you can cover the edges of the pan with foil to make a shield for the crust. (It takes a little bit of shaping the foil so that is covers only the crust and not the egg)

TO FREEZE

Yes! You can absolutely freeze quiche. I prefer to freeze once the quiche is fully cooked, and then allow it to defrost before warming in the oven. I do not suggest baking from frozen. I have found that this is how most quiches I buy from the store come as well: fully cooked, and simply in need of reheating.