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Ingredients
Scale
- 1 pie crust, unbaked
- 2 tablespoons salted butter
- ½ cup finely-chopped yellow onion
- 1 ½ cups additional small-chopped veggies or cooked meat
- ½ cup shredded cheddar cheese
- ½ cup shredded gruyere
- 4 large eggs
- 1 ¼ cups half and half or milk
- 3 tablespoons sour cream
- ½ teaspoon table salt
- ¼ teaspoon ground black pepper
- ½ teaspoon tabasco, optional
Instructions
- Preheat oven to 375°F (190°C).
- Place the crust in a 9” pie plate, fluting the edges and pricking the bottom with a fork. Refrigerate while preparing the filling.
- Melt butter in a medium skillet over medium heat.
- Add onion and other veggies (except spinach) and sauté until softened, about 5-7 minutes. If using spinach, add it at the end and cook for 1 minute, then remove from heat.
- Scatter the veggies and any pre-cooked meats evenly over the chilled crust.
- Sprinkle cheese over the veggies and crust.
- In a mixing bowl, whisk together eggs, half and half (or milk), sour cream, salt, pepper, and Tabasco until smooth.
- Pour the egg mixture into the crust (discard any excess).
- Transfer the pie plate to a foil-lined baking sheet and bake for 35-40 minutes, until mostly set with a slight jiggle and a knife inserted comes out clean.
- Let cool for 15-20 minutes before slicing and serving warm.
Notes
This quiche can be customized with your favorite vegetables or leftover meats.
For added flavor, consider adding herbs like thyme or chives.
Allowing the quiche to rest after baking enhances its texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 1g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 140mg