Easy {Anything Goes!} Quiche

On Sunday, I posted this pic to IG and Facebook with the following caption:

zeroproductivity

There was an attempt made at crafting and cooking and cleaning this afternoon because, apparently, I was feeling very Martha Stewart.

Only one of these attempts was successful, and it was the one that is most likely to keep the natives from revolting.

In college, getting 1 out of 3 right would have meant a failing grade of 33%, and I would have been crushed.

But now, I’m all, “Yaaaay! We get to eat! Take that, Martha!” MOTHERHOOD: lowering expectations one constantly interrupted attempt at productivity at a time.
#somebodyputthatonacrosstitchplease #preferablysomeonewhoisnotamother #becausethenitwillgetfinished

But for real. Can any of y’all cross-stitch?

Thing is, I wasn’t too mad about my other failed attempts at productivity because this is what I got out of my one success. quiche7

If you’ve ever had any kind of misconception about quiche being fancy and finicky, dismiss it from your mind this very instant.

It may sound very ladies-who-lunch (or brunch, maybe?), but quiche is about as simple as it gets. And! Versatile. As in, you can throw just about anything in there, and it will still taste amazing.

Especially if you make it with my mom’s farm-fresh eggs. Oops. I guess that wasn’t exactly nice of me to say, since you can’t get your hands on any. But it’s true, and you know what they say: sometimes, the truth hurts.

ANYhoo, without further forays into mind-numbing chatter, I will share my oh-so-simple quiche recipe with you so that you too may feel successful even if you manage to completely avoid run out of time to do the laundry. Again.

Here’s what you’ll need to get started:

  • 7 eggs, the fresher the better (seriously, if a chicken has just pooped one into your hand, you’re golden)
  • 1/3 cup whole milk (or cream if you just love extra calories as much as I do)
  • 1/2 cup of sharp cheddar cheese (the sharper the better)
  • Link sausage, microwaved/chopped
  • 1 cup assorted chopped/sauteed veggies
  • 1/2 cup (thawed) frozen spinach
  • Store-bought pie crust (or homemade, if you’re an over-achiever…in which case, I don’t want to hear about it)
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp granulated garlic
  • 1/4 tsp dried rosemary
  • 1 tbsp olive oil or butter

INSTRUCTIONS:

Preheat oven to 400 degrees F.

Place pie crust in the bottom of a pie plate.

Heat your fat (either oil or butter) in a skillet (preferably cast iron if you’ve got it), and then add your chopped veggies, sauteeing several minutes until they are softened but not mushy. You can use whatever you have on hand, which, in my case, was zucchini, onion, bell pepper, and tomatoes. (I can also see this being great with carrots [grated], mushrooms, squash, kale, asparagus…seriously. Just about anything yummy you can imagine).

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{If you’re wondering what all of the orange peels in the background have to do with anything…I was hungry}

While the veggies cook, crack all 7 eggs into a bowl and add milk and seasonings. Beat mixture until well combined.

quiche1

Once the veggies are cooked, you can microwave your sausage (I like the Eckridge brand) and then, once it’s cooled, chop it into small chunks.

Likewise, you’ll need to microwave your frozen spinach to get it to a stir-able temperature.

And then, once everything is cool enough to combine, toss all of the remaining ingredients–the veggies, the sausage, the spinach, and the cheese–into your egg mixture and give it a good stir.

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And now, believe it or not, you’re all ready to pour your quiche filling into the crust.

quiche5 Once you’ve done that, just pop that bad boy in the oven for approximately 25-30 minutes or until the crust is golden brown and the filling is no longer the least bit jiggly (if you’re not sure, make a small cut in the middle; if it’s at all watery, it needs a few more minutes).

And bam! Serve it to a crowd of hungry humans (we just so happen to have those on hand pretty much 24/7, so this part is suuuuuper-simple).

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{Just one of the hungry horde…who was not nearly as hungry after she finished that pile of cheese}

I like to make double pies (see note above about hungry humans) because any leftovers usually get gobbled up within a day, but these also freeze really nicely (and make great  one-dish dinners for new mamas or neighbors or…whoever).

So, there you have it: one of my favorite super-simple, super-fast, and super-cheap ways to trick my children into eating lots of good veggies. And protein. Whoop!

Are you quiche-eaters too?  I reeeeally didn’t like them growing up, but I’ve since broadened my tastebuds’ horizons, and now I’m a fan. In case you can’t tell.

 

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8 thoughts on “Easy {Anything Goes!} Quiche

  1. I love quiche. Also similar that I made for my family a bunch of times is the Cheeseburger Pie by Bisquick. It’s great for families on the go, picky eaters, and few ingredients. The only thing you have to prep is browning the hamburger and even the “extra crispy because you got distracted hamburger” works.

  2. Do you freeze this before or after you bake it? Reheat instructions? Thanks. Any of you littles dislike that there are veggies in there?

    1. You could freeze before or after you cook it. Either works. As far as thawimg, you don’t have to, if you freeze it uncooked…or you can just set it out and let it defrost on the counter, then put it in the oven covered with foil for about 15-20 minutes (on 350) to reheat.

      As far as eating it well, 3 love love it. 2 gag a little and fuss but still get most of it down. Could definitely be worse. None of them like it with tomatoes, so I nake one with and one without.

  3. I LOVE quiche-could eat it every day. Swiss/mushroom/spinach. Also-sort of Mexican flavors with pepper jack, ground turkey, green chiles, red and yellow peppers. Alas-NONE of my 4 kids will touch quiche. So annoying. If I’m having a group over for a weekend brunch I will make quiche because at least then it will be eaten by somebody besides myself.

  4. Quiche is amazing! We make a homemade quiche using a VERY simple recipe (only six core ingredients) that’s actually more like an omelette, I guess. Except we often add veges like red onion and courgette to it to make it more quich-ey and filling for the hungry hordes. It has eggs, milk, cheese, flour, baking powder and oil.

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