I love quiche! There was a point in life, before we even had a garden, where we were having quiche almost every week because we had discovered the power of farm fresh eggs. Because we live in an Amish farming community, we have access to a lot of options for organic, free range eggs, and they offer them at a really affordable price. It was so nice, and I know that not everyone is allowed that option. Now that we have our own eggs, I am back on a quiche kick. They are so tasty, warm, and inviting. They work well for breakfast, lunch, or dinner! I really can't think of a time when quiche doesn't work. In fact, there was a time when I was left home alone for several (the shock!), when my parents had taken Tad with them to the store or to an event, and I was left wondering what to make for dinner. I was craving quiche and had just been gifted my individual sized ramekins. Could I make a tiny quiche?
After messing around for a little bit, I discovered that making my own personal quiche was actually so easy! I fumbled around in the fridge looking for ingredients to add and just went for it. The more I am learning to mess around with making quiche, the easier it seems. In my opinion, anything goes. You have a base of about 4 eggs, a cup of shredded cheese, and a cup of milk. After that, you can add in any vegetables and herbs that you prefer, mostly the kind that you would add to an omelet or scrambled eggs! I make my personal quiches without crust; it lessens baking time and prep time as well. Also, I don't really think you need the crust, especially when it's this small. Just place everything in your ramekin and cook! For this recipe, I made a red pepper and goat cheese quiche, but this will work for any type of quiche you wish to make. Again, I think you can put a lot of variety into your recipe like broccoli, spinach, chard, peppers, bacon, blue cheese, etc. Just toss in what you have that you would put in an omelet and go!
INGREDIENTS (makes 4 individual quiches) |
- 1 large red bell or sweet pepper, or 2 medium ones, diced
- 4 cloves garlic, minced
- 1 onion, diced
- 1 generous cup of spinach
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 tsp oregano
- 1 half-pound goat cheese log, cut into slices
- 1 cup heavy cream
- 4 large eggs
- salt and pepper
- Preheat your oven to 350.
- In a skillet, melt butter over medium heat. Saute the onions and garlic until translucent, about 5-7 minutes. Add in the pepper and herbs and cook until soft, about 3-5 minutes. Add in the spinach and cook down, about 1 minute.
- Once cooked, turn off the heat and mix in the goat cheese. Let it melt over the vegetables.
- In a large bowl, whisk together the eggs, cream, and a pinch each of salt and pepper. Stir in the vegetable mixture gently until incorporated.
- Place your four ramekins on a large baking sheet. Lade the quiche filling into each ramekin evenly, making sure to leave at least an inch of head space per dish. The quiches will expand and rise! The baking sheet is in case of spillage. Sprinkle some extra cheese on top, perhaps a bit of cheddar or more goat cheese, on top to give it a crispy topping!
- Bake for 40-45 minutes or until golden brown and with a wobbly center. Let sit for at least 10 minutes before serving to allow it to settle.
Such a simple farm fresh meal! I love a versatile recipe that is satisfies in under an hour. This is a dish that I love whipping up on a late night when I am working or when I am craving something with a little more substance for lunch. If you are new homesteader and looking into what you can cook with your garden harvest, this is definitely something that you can put on your list!
I hope you enjoy making a tiny personal quiche for you and your family. It's so filling, and I promise that you will have delicious leftovers!