Quiche Recipe

quiche recipe_edited-1

What a wonderful, warm way to sneak in veggies!


Three options for crust, starting from super easy and up to homemade:

  • Buy a crust already made, ideally whole wheat. These are usually the depth of pie, not tarts, so you will want to make two quiche vs. one in a tart pan.

  • Buy frozen pie dough, usually in the freezer section. Follow the instructions exactly, except I find better results by blind baking, in other words precooking with a piece of parchment paper inside, then loaded down in dried beans. You’ll see instructions in the next bullet.

  • Homemade dough. We replace the flour with whole wheat. The key trick is a tart pan with a removable bottom. Grease well with butter, and it will be easy to remove. Remember that dough is best handled as little as possible. If you roll it out, and it’s not perfect, do not start again. From Sunset Magazine, this tart has a fabulous crust, but requires ample refrigeration at two different steps:  http://www.myrecipes.com/recipe/dark-chocolate-tart-cherries-almond-whipped-cream-10000001995666/  or Emeril’s recipe below has a crust with only 30 minutes refrigeration.


Basic filling:

  • Basics are: lots of veggies sauteed in advance, 3 large eggs scrambled, 1 cup pureed kale (or as your kid will let you get away with), 1 1/4 cups half-and-half, 1 cup grated cheese (cheddar is my son’s favorite)

  • As an adult, I love Emeril Lagasse’s recipe, but my kid won’t touch it:  http://www.foodnetwork.com/recipes/emeril-lagasse/mediterranean-quiche-recipe/index.html

  • Ideally, play around with different vegetables that your child might eat. We are most successful with broccoli and zucchini, both of which must be sauteed first or will turn out crunchy. We always include pureed kale or spinach; be sure to remove the stems.


Cooking instructions:

  • Bake at 375 degrees F for about 30 minutes. The quiche should be set (no longer liquidy)

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