Quiche is not just for brunch anymore. We often bake more than one at a time, in the hope that there will be leftovers for the next day. Served with mixed fruit for breakfast or salad for a light and easy lunch, quiche is a very versatile meal.
As far as fillings go, pretty much anything is acceptable. You can throw in whatever vegetables you have on hand – such as spinach, broccoli, zucchini, or asparagus – along with a generous helping of cheese. Bacon, ham, and sausage also make flavorful and delicious additions to this dish.
The best part of all is that you can even prepare the filling beforehand. Simply refrigerate the egg mixture until you are ready to pour it into the crust to bake.
I usually bake traditional quiches featuring my Easy Pie Crust (which I first introduced in my blueberry pie recipe), but I have perfected an absolutely delicious crust-free quiche that my kids affectionately refer to as “quiche-less quiche.”
In all reality, it is basically a frittata made with quiche ingredients (speaking of frittata, there is an excellent asparagus version hidden in this article).
About Jennifer Swartvagher
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