The Kid Cooks like variety at breakfast. They get bored with the usual and look for other things to make and eat. I have been making quiche for years with a simple crust that uses olive oil and that you press in the pan. But I didn’t want to make this process more labor intensive for them, therefore more reasonable that they would do this on their own when living independently. Though they aren’t in my repertoire, frozen crusts are easy and an acceptable prepared product. You don’t even need to defrost them — just take them out and add the other fresh ingredients.

This recipe gives the kids an opportunity for choice of what they want to put in the quiche. And, frankly, if they just want eggs and cheese, leave all the other add-ins out. My kids will also make this ahead and reheat pieces of it on a school morning, making quality breakfast still a quick one on a busy early weekday morn. 

Makes 6 servings


Large bowl


Rimmed baking sheet


  • Three ¼ cups shredded cheese
  • Three ¼ cups meat (ham, cooked bacon, or cooked sausage)
  • Total of 1 cup vegetable (for example: cooked chopped onion, cooked chopped peppers, peas)
  • 6 eggs
  • 1 cup milk
  • In small bowl, put:
    • ¾ teaspoon Italian seasoning
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
  • 1 frozen 9 inch deep dish pie crust


  • In large bowl, crack the eggs. Whisk to break up.
  • Add to the bowl:
    • Milk
    • Spices
  • Mix thoroughly


  1. Preheat oven to 375°
  2. Place frozen pie crust on rimmed baking sheet. (Remove any wrappers)
  3. In pie crust, spread
    1. Cheese
    2. Meat
    3. Vegetable
  4. Slowly pour egg mixture into pie pan. (It should all fit. If a tiny bit doesn’t, leave it out.)
  5. Place pan in oven and bake for 45-55 minutes, until middle isn’t runny.
  6. Remove pan from oven; let rest for 10 minutes. Turn oven off.
  7. Cut and serve.

Dad HH’s Creation

pdf version of recipe >> Quiche

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