The basic quiche.

I recently learned that my beloved Mouffetarte in Paris closed down, which might account for the insane number of quiches I have made lately, you know, trying to keep the universe quiche quota in equilibrium. Or it might just be because I love them, they are easy, and you can make them with literally any combination of stuff you have.

Sometimes we associate quiche with more classy dining, but really it is the most simple of all meals, as you just layer veggies and cheese, then dump some egg stuff over it. Here is my recipe for basic quiche, with this one ending up as a sliced zucchini, feta,  and balsamic soaked garlicky tomato quiche, topped with some fresh basil (a combination I stole from Rachel after she made it on my trip to Nashville). But really, any combination of veggies and cheeses can work. You know how I feel about goat cheese and fig, but that Brie and bacon (not a veggie… but oh so good!) one was pretty tasty too, and that roasted vegetable frittata is the same concept. Sometimes I substitute peppers for zucchini, or add mushrooms — basically anything to use up the odds and ends of veggies left in the fridge towards the end of the week.

Yes, this a gratuitous number of quiche photos, and yes, it took exponentially longer to make it because I had to cart each step from my poorly lit kitchen to our pretty table to take these vscocam photos. And yes, I did stand on a chair to take them and almost fell on the quiche at one point. And yes, I instagrammed one of them so the world could know I was quiching. James hates quiche, maybe even as much as he hates Instagram, so I do my quichestagramming while he is at work.

Any great quiche variations at there that I should try? James is out of town for a while, so it is egg pie for me!

(Note: since putting this up, I have found two typos in the photos above, but it just takes too long to fix. Sorry. Wanted you to know that I know, and I am ashamed.)

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14 Responses to The basic quiche.

  1. Terpsichore says:

    “Quichestagramming” is my favorite portmanteau neologism of the day. I love it almost as much as I love quiche. Good work!

  2. My mom makes an amazing quiche with sauteed onions, mushrooms, and bacon. It converted me to a quiche lover 🙂 And, your photos (pretty table, pretty font, and all) make me quite happy 🙂

    • Hannah says:

      That sounds delicious! What type of cheese did she use? I am sensing it could be good with a blue cheese, but that could be too strong.

      • Shannon says:

        It varies based on whatever she has. Sometimes basic cheddar, sometimes Dubliner, sometimes brie. I think blue cheese, maybe mixed with a lighter cheese, would be delicious.

      • Hannah says:

        Excellent! If I make it with cheddar, there is a slim chance I may even be able to get James to eat it…. slim, but there all the same. ; )

  3. Thank you for this! My mother made a fabulous quiche and I’ve been trying to replicate it for years. I’m going to try your method – maybe I can finally reclaim that wonderful experience! 🙂

  4. Shelly says:

    I had to go back and find the typos after you confessed. You are too funny.

    • Hannah says:

      I just always judge people when they make some sort of graphic collage with text and it has typos, but I just didn’t want to go back through and remake it to correct them. Thus my decision to throw myself under the bus before someone else could. Let’s bring spelling and grammar back to the internet!

  5. Kate Schweiss says:

    Thanks for posting this! I made it for dinner last night and it was easy and delicious!

  6. Pingback: I am thankful for omelets and Saturday mornings* | The Art in Life

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