Everything But The Kitchen Sink: Completely Customizable Quiche

Quiche, what a funny word. And what a funny concept: a pie made of cheesy eggs and any other random savory ingredients desired. But those funny things in life are some of the best things in life. I love quiche. I make it all the time. It is so easy and so delicious (I mean, what’s not to love about a savory cheesy custard pie with any meat and veggies of your choice?). I love it hot, room-temperature, or left-over straight from the fridge. And as a bonus, it uses up all those odds and ends stuck in the back of your refrigerator. So what’s keeping you from making it? Turn up that oven and start whisking!


To start this jaw-dropping, mind-blowing quiche, prep any ingredients you want to add to it. I love my quiches packed to the brim with meats and veggies, so there’s less custard (don’t get me wrong, I love this savory egg custard – it’s the best! – but quiches are just so much more flavorful and filling stuffed with meats and veggies). I love crisping up strips of bacon and tearing them into bits, cubing up of pre-cooked spicy Italian sausage and red bell pepper, and sauteing leeks and cutting them into bits. Also make sure to grate your cheese of choice (or just purchase pre-shredded cheese).


You can make a homemade pie crust, but that takes a whole lot of extra effort (and as you know by now, I love short-cutting). Instead, I purchase frozen pre-made pie shells. Make sure your’s is defrosted before starting this recipe. Prick the pie crust all over with a fork and pre-bake for 5 minutes.


While the pie shell is baking, create the custard. It is so easy to do: all you have to do is whisk up all the listed ingredients. Yes, this recipe does call for heavy whipping cream, but that is precisely why this recipe is so good for using up odds and ends around the house. Notice how the last post where I made Banana Cream Pie uses heavy whipping cream but doesn’t use the whole two-cup container? Well, this recipe is perfect for using up some of that cream.


Let the pie shell cool a bit before strategically placing the cheese, meat, and veggies evenly in the shell until the shell is about 3/4 full.


Ladle in (or carefully and slowly pour) the custard over the filling, making sure not to disturb the careful placement of your ingredients. Bake for 32-35 minutes. And viola! A beautiful savory pie perfect for breakfast, lunch, or dinner! Yum!


Completely Customizable Quiche

Serves 6-8

  • 1 store-bought frozen pie shell, defrosted (or homemade pie dough)
  • 1 large egg + 1 large egg yolk
  • 1/2 c. whole milk
  • 1/2 c. heavy cream
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • Pinch freshly grated nutmeg
  • 1 c. grated cheese of choice
  • ~2 c. meats and vegetables of choice (bacon, spicy Italian sausage, ham, red bell pepper, sautéed leeks, caramelized onion, etc.)
  1. Preheat your oven to 400 degrees F.
  2. Prep all meats and vegetables as desired for the filling.
  3. Prick the pie shell with a fork all over. Pre-bake it for 5 minutes.
  4. Whisk the eggs, milk, cream, salt, pepper, and nutmeg together until thoroughly combined.
  5. Spread the cheese, meats, and vegetables evenly over the bottom of the warm pie shell and ladle or carefully pour the custard over. Bake until light golden brown and a knife glad inserted ~1 inch from the edge comes out clean and the center feels set but soft like gelatin, 32-35 minutes. Transfer the quiche to a rack to cool. Serve warm or at room temperature.

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