Quiche is a creamy egg custard baked in a pie crust shell with eggs, cheese, and cream. Top it with bacon, spinach, or seafood to make this quiche recipe a breakfast, lunch, or dinner dish! One of our family-favorite breakfast quiches is sausage, ham, and cheese!
9-inch pie pan
1refrigerated pie crust(un-baked)
1/4tspchicken bouillon powder(optional)
1 1/2cupscheddar cheese*
Preheat the oven to 350°F. Unroll 1 pie crust onto a pie dish and crimp the edges. Set aside.
Meanwhile, whisk together the eggs, cream, chicken bouillon powder, salt, and pepper. Pour into the prepared crust.
Sprinkle the sausage and ham over the eggs. Top with cheese (about 1 1/2" thick) and bake for 30-40 minutes or until the center puffs out like a dome.
Cool slightly. Cut into 8 slices and serve.
Cheeses: processed cheese, like Velveeta or American cheese, adds a velvety creamy cheese texture. I like to use a combination of cheddar cheese, mozzarella, and American cheese. You can omit all three and use Velveeta Shreds.
To omit the chicken Bouillon powder increase the salt to 1/2 tsp.
Keep the egg base the same and add any of these topping variations to make any flavor quiche you wish; Quiche Lorraine: 6 slices crumbled bacon, 1/4 cup minced green onion, 1 cup shredded Swiss cheese, 1/4 teaspoon ground nutmeg, 1/4 teaspoon dry mustard. Omit chicken bouillon powder from the egg base.Seafood Quiche: 1 cup cooked shrimp or crabmeat, 1/4 cup chopped onion, 1/4 cup chopped red bell pepper, 3/4 cup shredded Gruyere cheese, 1 teaspoon dried tarragon. Spinach Quiche: 1 (10 oz) package of frozen chopped spinach (defrosted and well-drained), 1/2 cup crumbled feta cheese, 1/4 teaspoon dry mustard, 1/4 teaspoon dried tarragon.Mushroom Quiche: 1 cup sliced and sautéed mushrooms, 1/2 cup shredded Cheddar cheese, and 1/2 teaspoon dried basil.