Indulge in a slice of savory perfection with this classic egg quiche recipe. A buttery, flaky crust cradles a velvety custard of eggs, cream, and cheese, complemented by a medley of fresh vegetables, herbs, or hearty proteins of your choice. Whether served warm for brunch or chilled for a quick bite, this dish promises effortless elegance and comforting flavor in every forkful.
Imagine the morning starting with a gentle visit to the chicken coop, where the hens cluck softly in greeting. Carefully gathering the fresh, warm eggs nestled in straw, each one a little marvel of nature. Knowing the eggs come straight from your own happy, well-cared-for chickens would make your quiche even more special—a true farm-to-table masterpiece filled with love and care.
Then scanning the rows of vibrant greens and earthy tones in the garden and plucking a few tender spinach leaves, then warm ripe tomatoes and fresh thyme. Maybe also grabbing a bright stalk of green onions. Yummy! Hard not to anticipate how fantastic it will taste as well as the sense of accomplishment from picking your own home grown ingredients.
Fresh produce without preservatives, bursting with vitamins and flavor. It's a nourishing gift from your garden to yourself, a reminder that cooking from scratch could be as wholesome for the soul as it is for the body.
Egg Quiche Recipe
Equipment
- 1 Refrigerated Pie Crust Or make your own
Ingredients
- 5 Eggs
- 1 cup Half and Half
- 2 cups Shredded Colby Jack
- to taste Salt and pepper
- 5-6 Crumbled Bacon Pieces
- 1/2 cup Veggies of your choice, cut small
- 1/2 cup Protein of your choice, cut small
Instructions
- Bake the pie crust for 10 minutes in a 425 degree oven
- Add protein, vegetables and cheese to the bottom of the pre-cooked crust
- The pour whipped eggs, 1/2 and 1/2 and spices on top
- Bake at 325 degrees for 50 minutes