When my oldest was a picky preschooler he often would ask, “What’s for dinner?”
Once I told him quiche was on the menu. Instant protest. “I hate quiche!”
Pivoting I countered, “Wait. I was confused. Tonight is Cheese Pie.”
His countenance changed. With intrigue he said, “Cheese Pie? Oh, well, I like Cheese Pie.”
Of course you do. What’s not to like about Cheese Pie?
Whether you call it quiche, cheese pie, or a frittata, they’re almost the same. It’s a simple nutritious meal with most things you probably keep in the fridge; eggs, cheese (or not), veggies (or not), meat (or not).
Quiche usually has a crust on the bottom while a frittata doesn’t. I usually omit the crust and still call it quiche.
While some follow a recipe, I usually work with what I have on hand. You can do this! It’s very forgiving. Quiche is perfect for breakfast, brunch or dinner…hot, room temp or cold.
Ingredient Options
eggs - highest quality you can source
meat - sausage, bacon, ham
cheese - cheddar, parmesan, Swiss, feta, colby jack
veggies - caramelized onions, greens (spinach/kale/chard), mushrooms
cream or milk
big squeeze of mustard
1t sea salt per dozen eggs
I start most meals with a sautéed onion. Quiche is no different — except I let the onion go low and slow for longer while I prep the rest and let it caramelize.
To the pan next I’ll saute mushrooms if using. Be sure to sprinkle a bit of salt as you add each veggie to the pan.
Then wilt the greens. If using frozen spinach, be sure to thaw and squeeze out excess water. Of course you can use fresh spinach — be sure to let the water cook out.
Most fresh veggies will have a bit of water and letting them cook and evaporate excess water will yield a nicer consistency of quiche. Taste and decide if it needs more salt.
If using meat, I cook separately then add to veggie mixture.
Egg/Cheese Mixture
For a 9x13 dish, I use 18 eggs (a dozen is fine too). Butter or spray the pan if not using a crust. For an 8x8 pan or 9” round, I use about 9 eggs. If after adding everything to the pan you think “it could hold more…” quickly mix another egg or two with a bit of mustard and pour over the top.
Last night I used 18 eggs for 6 eaters and we barely had 2 pieces leftover. I’m all for leftovers!
I like to mix the eggs with a whisk in a deep bowl. Add 1/4 c or so of cream or milk. Be sure to add 1t sea salt per dozen eggs.
[EDIT - since writing this post, I’ve started using more milk/cream to make a lighter, fluffier final consistency. Some recipe writers use as much as 1c milk with 2 eggs.]
If you’re not in the habit, try adding a generous dollop (1T) of mustard. The acidity brings a nice contrast.
Sometimes I mix everything together. More often I layer the veggie-meat mixture, sprinkle on cheese then pour over the egg, cream, mustard mixture.
Bake at 375* until the center is firm. Time will depend on the oven, the pan, how many times you open the door, and how thick your quiche is. Last night it finished in about 40 minutes.
Serve with a salad (or not). Try one of these homemade salad dressings. Often I make quiche and serve nothing else but water.
From the Heart
Last night was Parent Appreciation Night (by seniors) at our school. Any senior could come to the mic to appreciate their parents.
Bawl Fest.
Our son was the second to hop on the mic. I was teary before he spoke. I’m savoring it all this morning. To hear senior after senior appreciate their parents in various ways might be a highlight of parenthood. There is hope for this generation!
The days are long and years are short. It has been a privilege to have front row to watch the Lord move in his life.
He is a spiritual giant these days. Students and teachers alike have mentioned to me recently about his vibrant walk with the Lord.
Y’all I’m just so dang proud of him. If only you knew John Isaac (Mr. Intensity) as a pre-schooler you would know why this season is meaningful. He has been hard charging and strong willed since the day of his birth. I knew early he would either lead people to destruction or to the Cross. To see him make wise choices in these final days of the nest is a gigantic blessing.
Before parenthood I was convinced that if you train up a child in the way he should go — he will do right. Maturity has shown me this is not always the case. Before parenthood I was rather judgmental of parents who raised prodigals.
This paradigm was shifted when I met missionary parents of twin boys 22 years ago. One son went the straight and narrow path, finishing a doctorate at Oxford. His twin brother has been in and out of drug rehab for 20 years. The boys (now men) had the same parents and same growing up experiences. One followed the Cross. The other went down a path of destruction.
We are never guaranteed anything with the Lord and I am GRATEFUL for how this kid is turning out. I might cry all day thinking about it.
My cup is full and overflowing! I am savoring every moment we have as a family of five until he leaves for college. [Side note: if you are a mom of littles experiencing burnout, check out this podcast. It was hugely encouraging to me recently and I wish I’d heard the message years ago.]
Life is hard, food doesn’t have to be.
If you make a quiche, tag me @julie.majors.kentucky in your stories or let me know of you success!
Julie