“This is a staple at my mom and dad's house... and is quickly becoming one at mine too! It's super versatile and you can make it with just about any combination of fillings. I go for the vegetables and have been attempting to incorporate as many as I can from my garden (hence the base recipe below)... my parents will often make a version with spinach and smoked salmon. Also, I use soy milk, but my mom's original recipe calls for heavy cream.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. If you haven't already, make the pie crust and put in oven; bake while preparing the rest of the quiche.
  3. In a large bowl, mix eggs, soy milk, and spices.
  4. Add in onion and red pepper (or filling of your choice); squeeze as much water out of the spinach as possible and stir into egg mixture.
  5. Pour egg mixture into partially baked pie crust; top with tomato slices, followed by cheese.
  6. Bake for 30 minutes or until knife comes out clean from center of the pie.

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