Make Your Own Quiche

You spoke, and we listened. This week I tried my hand at a twist on your classic quiche recipe–and I want to thank you for inspiring me, because the results were delicious!

I remember being younger and loving “make your own pizza” nights when my mom would lay out all of the pizza toppings and my brother and I would create our own English muffin pizzas. This morning, I decided to modernize that memory and prepare a “make your own quiche” brunch with mini quiches.

There’s a bit of prep work getting all of the veggie fillings ready to go, but it’s definitely worth it. And the great thing about quiche is that you really can use anything you have in your refrigerator. Leftover asparagus? Toss it in your quiche! Half of a zucchini? Quiche time! Tomatoes, potatoes, broccoli? Perfect for a quiche!

I had a busy morning getting all of the ingredients ready, and Dan was pleasantly surprised when he woke up and learned of my plans for the morning. We had a great time creating our quiches (zucchini/bacon/mozzarella, broccoli/mozzarella, bacon/ham/porcinis/swiss to name a few)–and an even better time eating them! I think I might be spoiling him with these intricate brunches…

Mini Quiches

  • Pre-made pie crust
  • Onion
  • Garlic
  • Choice of cheese (I used mozzarella, feta, and swiss)
  • Choice of vegetables (I used tomatoes/basil, spinach, broccoli, porcini mushrooms, and zucchini)
  • Optional: Choice of meats (I used ham and bacon)
  • 4 eggs
  • 1.5 cups milk
  • Salt & Pepper

To start, preheat your oven to 375.

Use a large cup to cut out circles from the prepared pie crust. When all you have left are scraps of dough and can’t cut out another circle, just form the dough into a ball and roll back out. Place each round cut-out into a muffin tin and stick the pan in the refrigerator. No need to grease the muffin tins.

Cut out your circles and fill the muffin tin

Now you’ll want to prepare all of your vegetable fillings. For the vegetables, the easiest thing is to saute them up with some butter or olive oil, onion, and garlic. Cook until the vegetables are soft, but not mushy. Salt and pepper to taste. For the spinach, a handful of feta cheese is a great addition. Make sure you squeeze out as much water as possible before cooking the spinach. For the zucchini, you’ll get the best results if slice it thin.

Once the vegetables are cooked, get your meats and cheeses ready. Chop up the ham, fry and chop up the bacon, and grate your cheeses.

Full selection of fillings

Beat four eggs and add in 1.5 cups of milk for the binding agent.

Now you’re ready to create!

Have your guests add whatever combination tickles their fancies. You’ll want to first layer the vegetables/meat and then top that with cheese. The final step is to pour in the egg/milk mixture to hold it all together. Stick in the oven and bake for 20-25 minutes.

Almost ready for the oven



About Rachel

Life is an adventure. Live it.
This entry was posted in Best Brunches, Dining In, Inspiration, Recipes, To Eat and tagged , , . Bookmark the permalink.

4 Responses to Make Your Own Quiche

  1. Ruth says:


  2. Sarah says:

    You can also use pillsbury crescent roll dough instead of pie crust to give it a slightly different flavor–although be sure to spread out the crescent roll dough pretty thin, because it will rise while cooking!

  3. Nikki says:

    What a cute idea! I love breakfast parties.

  4. YUM! These look delicious! So hungry right now…and I’m also a huge fan of make-your-own pizzas 🙂

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