by Melissa Caughey of Tilly’s Nest
I love eggs. We make so many recipes here with eggs, but our all-time favorite use for eggs is quiche. Think of quiche as an omelet with crust. Quiche is definitely one of my go to meals during the week. It is easy, can encompass all four food groups and pleases everyone in the house. I typically make two, one for the grown-ups and one for the kids. I liken making quiche to making a pizza. The possibilities are endless. Plus when you involve the family in cooking together, everything tastes so much more delicious!
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| Buffalo Chicken Quiche |
You will need to start with this basic recipe for quiche. This is your blank canvas where you can create your culinary masterpiece.
Feel free to check out some of my very own recipes from the kitchen at Tilly’s Nest. Here are another 5 fabulous quiches for your to try- Buffalo Chicken Quiche, Feta and Spinach Quiche, Mediterranean Quiche, South of the Border Quiche, and Ham and Cheese Quiche.
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| Feta and Spinach Quiche |
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| Fresh eggs ready for quiche. |
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Hi Meredith,
You stopped by my little blog-so I am visiting yours!! You won’t be dissapointed in the Avocado/Egg Salad Sandwich! The beauty is-you will be able to add in your favorite veggies to this recipe!
Just another way for you to use your eggs!! Huffington post had a great article on ways to use eggs-
Jemma
You also can make quiche without making a crust by using bisquick. Just mix eggs with milk and bisquick add any other ingredients you like and throw it in the oven . You can get the directions if you look up quiche bis quick recipe on the web. Came right off the bis quick box years ago.
Who knew? You all are making me want to try all of your recipes!
I love to use up my bounty of eggs by making quiche. My daughter developed a wheat intollerance, so I now use sliced potatoes on the bottom as the crust. But the idea of shredded potatoes never occured to me! I’ll have to try that the next time. I also often substitute milk with cream, half-and-half, sour cream, yogurt or cream cheese (mixed with milk to thin it out some)–whatever kind of dairy I happen to have. I also like to get deli ends from the supermarket for quiche. I just cube the offerings they might have (pepperoni, salami, ham, etc.). I like to brown hard salami to render out some of the fat, like you would bacon.
What wonderful ideas you have shared Deborah. Thank you for taking the time to share them. I myself can’t wait to try your ideas. Thank you for your inspiration.
Like you, I make two at a time. The kids always pick the crust off so I found a recipe that uses shredded potato as the crust. You press it in the pan like the crust add 2 tb spoons of butter and cook it in oven for about 20 to 30 min before adding all the goodies in. Kids eat the whole pie!
I’m definitely going to try your idea. Thank you.
I know what I’want for breakfast. 🙂 Thanks for the idea.
Anytime. It also reheats well in the microwave or toaster oven.
We LOVE quiche! As vegetarians who raise our own chickens for their eggs, it makes a really good complete meal. We add many things to ours including beans to get more protein. I make our crust with oatmeal, flour and olive oil. It is one of our favorite meals!
Oh Clara! Your crust sounds amazing! Recipe please?
Oh what delicious ideas. I just love the idea of beans as a protein source and your crust sounds amazing! Would be nice too with a bit of rosemary incorporated into the dough too 🙂
Here is the recipe I conconcted:
1 1/2 cup oatmeal, old fashioned
1/4 cup flour, I use whole wheat
3 Tbl olive oil
3 Tbl water
Place the oatmeal in food processor and run for a minute or two to break up the oatmeal. Add flour. Pulse a few times. Add olive oil and water, pulse until the mixture is moistened. Press into a greased deep dish pie plate. Blind bake for 10 min @ 400. It is a rather thick crust. I always like to season it with the same thing that is going into the quiche.
Thank you!