Quiche

Quiche is one of those quick and easy meals I have always made when I have too many eggs sitting in my fridge. It is high in protein and has endless combinations possibilities. It has been a go to for me for several years until recently.

Over the last couple of years, I developed an intolerance to soy and whey. It was my own stupidity that got me here. However, my whey intolerance has gotten progressively worse over the last couple of yours. This meant I had to get creative and come up with a milk alternative for this recipe (and other recipes) that would not change the flavor and had the right consistency. Some brilliant momma in a FB group I am in suggested that I try Culinary Coconut Milk. I was pleasantly surprised!

Crust Recipe:
Follow the directions here to make the pie crust.

Filling:
We use a lot of different kinds of veggies in our quiche. Examples would be broccoli, carrots, onions, garlic, peppers, tomatoes (technically it is a fruit, I know), asparagus, cauliflower, mushrooms, homemade salsa, spinach, kale, collard greens….You hopefully get the gist by now. Like I said, endless possibilities.

NOTE…
If using fresh, you will want to steam, roast, cook the veggies until slightly al dente. If using frozen, do not cook them at all.

Meat:
Although this is completely optional, we love to add ham or cooked bacon to ours. But you could also add cooked sausage, or kielbasa to it just as easily.

Eggs:
I add about a dozen eggs to my quiche.

Cheese:
I love to add a couple of handfuls of cheese to my quiche. I have added sharp cheddar, swiss, asiago, parmesan, and even romano before. Our favorite is sharp cheddar.

Milk:
About a cup of either heavy whipping cream, half and half, milk, or milk substitute of your choosing. I chose Culinary Coconut Milk for my quiche.

Seasonings:
Salt, Pepper are generally my go to for these

Directions:

  • Preheat oven to 425
  • Wisk eggs and milk in a large bowl until completely “scrambled”
  • Add meat, veggies, cheese to the pie crusts
  • Pour the eggs over top of the mixture in the crusts
  • Bake 15 minutes at 425 and then lower oven temp to 350 for an additional 30 minutes or until knife inserted in center comes out clean.
  • Let stand 5 minutes before cutting and serving

NOTE…When I make my quiche, I add all my ingredients into one bowl after I whisk my eggs. Most people prefer the method shown in the directions. My pics below show how I do it. You can choose which is easier for you and go from there. This recipe makes enough for 2 large quiche.

Enjoy.

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2 thoughts on “Quiche

  1. Yay! Thanks for the recipe, quiche is so yummy. I wanted to mention something- my son has a really bad soy allergy as well, and I accidentally discovered that many commercial chickens are fed soy. Apparently, when there is bad weather, or the chickens are indoors a lot, their food supply is “supplemented” with feed that has soy in it, because it’s cheaper. So, if you have your own chickens, you are likely safe. But if not, check your sources- we found a commercial soy- free egg that Sprouts sells, and son doesn’t react 🙂

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