The Best Quiche Ever

A good recipe is one that you can recall from memory. We love to cook around here and often become very attached to our recipes. I really need to get around to compiling all of our favorites into a pretty book instead of the one we have now with plastic page covers! This quiche has been used by us for a couple of years now, and we return to it every time. The best part about quiche? You can pretty much throw anything you want into it. I never follow the recipe exactly each time, because sometimes I have extra vegetables or herbs to toss in. For this particular recipe, I am going to give you the ingredients that I used this time around, but feel free to change it up however you want. This one was really delicious. So rustic, herb-filled, and savory. All of the ingredients we either picked ourselves or bought from the Amish stores (which came from their personal or local farms!). 

Side Note: The crust I used for this recipe, you can find here

INGREDIENTS:

  • 2 tbsp butter
  • 3 cloves garlic, chopped
  • 1 small Vidalia onion, roughly chopped
  • A handful of fresh spinach, chopped
  • A handful of fresh kale, chopped
  • 1-2 cups mushrooms, sliced
  • Fresh chives + thyme
  • 6 oz. feta 
  • 8 oz. shredded cheddar cheese (I mixed cheddar and Monterey Jack)
  • Salt + pepper
  • 4 eggs, beaten
  • 1 cup milk

RECIPE: 

  • Make your crust and form it into a pie dish.
  • Preheat the oven to 375.
  • In a medium skillet, melt the butter over medium heat. Saute the garlic and onion until lightly browned, about 5 minutes. Stir in the spinach, kale, chives, thyme, feta, and 1/2 of the cheddar cheese. Stir until softened and season with salt + pepper to taste. Spoon this into your pie crust.
  • In a medium bowl, whisk together the eggs and milk. Season with salt + pepper. Pour over the vegetable mix and into the pie crust, allowing it to thoroughly combine. Move your vegetable mix around a bit to let the egg fall into place.
  • Bake for 15 minutes. Sprinkle the top with the remaining cheddar cheese and bake for another 35-40 minutes or until the center is set. Allow to stand for 10 minutes before eating.

I made a double batch this time around because we usually eat an entire quiche, just the three of us, it's that good. I don't even want to think about how it's gone right now. I miss it already. Also, pictured above, is fresh broccoli we picked, which would have been just as delicious added to the recipe! As you can see, it is very versatile. Just add what you think sounds good and bake it up. Super easy, stress free, and delicious. Who could ask for more?

xoxo Kayla