Recipe: Quiche “Laurrene”

As I’ve mentioned a bunch, I am the worst cook and hate to cook. But baking I can handle. So quiche is quickly becoming my go-to breakfast-for-dinner meal for my family, and it’s actually winning me some points around the house!

I generally use this Quiche Lorraine recipe from Pillsbury, with a few modifications. The good news is all the fillings are interchangeable, so I’ve been mixing it up.

So here’s Quiche “Laurrene” three ways:

Spinach & Feta Quiche:

Ingredients:

  • 1 refrigerated (generic brand) pie crust, softened as directed on box
  • ½ cup milk. Any milk. Even almond milk.
  • ½ cup sour cream
  • 5 eggs, slightly beaten
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup feta cheese (if you can, don’t buy pre-crumbled, but in a block and chop at home for tastier results)
  • 6 oz. bag of fresh baby spinach
  • Bonus: 1/2 onion, sliced thin with mandolin + sautéed
  • Bonus: 1-2 cloves minced garlic

Steps:

  1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box.
  2. Wilt spinach in a pan and set aside (or in fridge) to cool.
  3. In medium bowl, mix milk, sour cream, eggs, salt and pepper (and garlic if desired); set aside. Layer cheese and spinach in crust-lined plate. Pour egg mixture over top.
  4. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges

Breakfast Sausage & Peppers Quiche:

Ingredients:

  • 1 refrigerated (generic brand) pie crust, softened as directed on box
  • ½ cup milk. Any milk. Even almond milk.
  • ½ cup sour cream
  • 5 eggs, slightly beaten
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 16 oz. roll Jimmy Dean breakfast sausage
  • 1 cup shredded cheddar cheese
  • 1/2 onion, sliced thin with mandolin
  • 3-5 sweet mini peppers, chopped

Steps:

  1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box.
  2. Brown breakfast sausage on a skillet – break up to be loose meat like taco meat – don’t make it into patties!
  3. Sauté onions and peppers with butter and salt and set aside (or in fridge) to cool.
  4. In medium bowl, mix milk, sour cream, eggs, salt and pepper; set aside. Layer sausage, cheese, peppers and onion in crust-lined plate. Pour egg mixture over top.
  5. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

Everything-And-The-Kitchen-Sink + Bacon Quiche:

Ingredients:

  • 1 refrigerated (generic brand) pie crust, softened as directed on box
  • ½ cup milk. Any milk. Even almond milk.
  • ½ cup sour cream
  • 5 eggs, slightly beaten
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 8 slices bacon, crisply cooked, crumbled
  • 1 cup shredded sharp cheddar
  • 1 onion, sliced thin with mandolin
  • 6 oz. bag of fresh baby spinach

Steps:

  1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box.
  2. While oven preheats, put bacon on pan in oven to cook.
  3. On the stove, sauté onions with butter and salt then add spinach to wilt it and set aside (or in fridge) to cool.
  4. In medium bowl, mix milk, sour cream, eggs, salt and pepper; set aside. Layer bacon, cheese, spinach and onion in crust-lined plate. Pour egg mixture over top.
  5. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges

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