Holiday Quiche Recipe
I have memories of my mom making a Christmas quiche every Christmas morning! As I got older and started creating my own Christmas morning traditions with Brian, I began making it too. It’s quickly become a leisurely weekend brunch staple in our home. Trust me when I say it is FOOLPROOF; you cannot mess it up! It took me a few tries to get the crust looking nice, but it will taste good either way. You can use anything you have on hand; I’ve made it with sausage, bacon, and ham or even just a veggie one. It’s also great without the crust; you can use the shredded cheese as a base. Just be sure to spray your pan before adding ingredients. You can make it your own and you can prepare it the night before so you can pop it in the oven the next day.
ingredients:
1 pie crust - I like to use Pillsbury, but you can use any store-bought brand
6-8 eggs, whisked in a bowl (amount of eggs will depend on how many toppings you’re using)
Dash of milk or half and half (optional)
1/3 cup of any meat of choice (diced ham, cooked crumbled sausage, bacon bits)
About 3/4 cup any fresh vegetables of choice (chopped spinach, diced bell pepper, sliced green onion, broccoli, olives)
About 3/4 - 1 cup of shredded cheese (I like to use sharp cheddar)
3 tablespoons of pecorino Romano cheese
A generous shake of black pepper
directions:
Preheat the oven to 400 degrees and take your pie crust out of the fridge; allow it to come to room temperature before rolling out.
Dice your desired vegetables and meat into small pieces.
Combine your eggs. I like to use a whisk. Add a splash of milk (if using). I never know how many eggs I use. I usually mix about six to eight, and if the dish is not filled about a 1/4 inch from the top of the crust once all ingredients are added, I’ll scramble and add a couple more.
In a 9.5” pie dish, unfold your pie crust and pinch the ends to create a crimped look. Tutorial on that here.
Add your vegetable and meat into the pie crust, be sure to distribute ingredients evenly. Top with shredded cheese. At this point, I like to use my finger and gently make holes within the ingredients without damaging the crust so that the egg evenly distributes.
Add your scrambled eggs, be sure it covers your meat and veggies. If not, add another or two. Top with more shredded cheese + pecorino Romano cheese. Top with fresh cracked black pepper.
Put your pie dish on a baking sheet (makes it easier to take in and out of the oven, just be careful not to let it slide) and cook for about 30-40 minutes. Be sure to check on it; cooking times will vary depending on your oven. I like to make sure the egg does not “wiggle” in the center before taking it out.
Allow quiche to rest for at least 30 minutes before cutting into it and serving. It tastes great room temperature or even cold the next day…. if it’ll last you that long. :)
Store leftover pieces in the fridge in an airtight container or bag. Re-heats nicely too.
I have the step-by-step tutorial saved to my “Ugly Eats” highlight as well as a Reel posted today. Feel free to make this your own with the ingredients you have in your fridge. It’s a really easy and delicious recipe, I hope you enjoy! From my family to yours, we wish you a very happy holiday season! Please let me know if you try it, would love to see. Thanks for reading. xx CMK
Photos by Ryan Kell