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February 5, 2014 ·

the perfect Quiche

Food· pies· recipes· What's 4 dinner

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Hello! And welcome to E2g’s weekly series Dinner Dilemma.  Dinner Dilemma is the place where I share all my “goto” dinners.  All of the recipes in this series are tried and true family favorites.  Have you come to the end of the road when it comes to what to make for dinner?
Look no further! Dinner Dilemma to the rescue!

IMG_2166One of our favorite meals is quiche.  Everyone in my home loves it.  One of the reasons I love it is because it’s an easy one dish meal!  I’ve made quiche forever, just a simple recipe with eggs, half and half and cheese and what ever else I had on hand leftover bacon, mushrooms, onion, carrots, spinach you name it, it would get tossed in.  Then a little over a year ago I bought the Savory Sweet Life cookbook by Alice Currah (psst if you don’t have it you should) and I made her Spinach Ricotta Quiche, it was pretty much life changing for our whole family.  The ricotta is the kicker for this quiche, it makes it light and it gives it that extra pizzazz!  The ricotta quite simply makes this the perfect quiche.

IMG_2161I make my version of this quiche at least once a month.  One just isn’t enough for us so I make two, the leftovers are easily eaten for after school snacks or for breakfast the next day.  Quiche never ever goes uneaten round these parts!

IMG_2158So here’s my version. It’s easily cut in half if need be so don’t let the two pie thing scare you!

 

 

[print_this]

Perfect Quiche
adapted from Alice Currah’s cookbook Savory Sweet Life
makes 2 quiches

1 recipe Pie Crust or store bought crust (2 crusts)
8 eggs
1 cup Half and Half (any milk will work)
1 15 ounce container Ricotta Cheese
1 teaspoon Salt
1 teaspoon fresh ground Black Pepper
1/2 cup finely chopped Onion
1/2 cup finely chopped Red Bell Pepper
3/4 cup Matchstick Carrots
3/4 cup thinly sliced Mushrooms, white button or mini bella
2 cups fresh Baby Spinach
2 cups grated Cheddar Cheese

Preheat oven to 375 degrees.

1. Roll out pie crust and place in pie plate or a tart pan works too. Crimp the edges and using a fork poke a few hole in the bottom of the crust.
2. In a large mixing bowl (or a stand mixer) add eggs, half and half, and ricotta cheese beat until eggs are a light and airy, about 3 minutes on medium high speed.
3. Divide vegetables up and lay them evenly over the bottom of each crust ending with the spinach and sprinkling the cheese evenly on top.
4. Pour egg into pie crusts, making sure to make each pie even. It’s ok if some of the vegetables and cheese peek out of the egg, just push them down into the egg mixture with a spoon.
5. Place quiches in preheated oven and bake for 45 minutes. The center of the quiche should not jiggle, it should be firm when lightly pressed in the center of th the pie. Allow pie to cool for 10 minutes before serving.

Note: You can also make this quiche with meat. I often will toss in chopped up ham, bacon, or sausage. Really any and all combinations will work. I often go back to the basics and only add spinach. I pretty hard to ruin this quiche!

Enjoy!

[/print_this]

 

IMG_2173On busy nights this meal is perfect.  It’s packed with good things and my kids can eat at different times if we need to, quiche is perfect served at  room temperature.  If I have time I add some greens or some fruit on the side (psssst this also make for a great brunch menu!).

For more dinner dilemma recipes follow the Dinner Dilemma pinterest board, and for previews of whats to come follow me on instagram and twitter!

I hope you’re staying out of the cold!

to your table with love, Sheila

 

Previous Post: « Goodie Bars
Next Post: Chevre Roasted Vegetable Salad »

Reader Interactions

Comments

  1. Kirstin says

    February 6, 2014 at 9:07 am

    Hi, Sheila! Did you cook the spinach at all?

    • Sheila says

      February 6, 2014 at 12:54 pm

      No you just toss it in fresh! It turns out perfect. I swear 😉

  2. Liz @ The Lemon Bowl says

    February 6, 2014 at 9:21 am

    These photos are beautiful Sheila!! Can I come over for a slice and a cup of joe?

    • Sheila says

      February 6, 2014 at 12:55 pm

      I’m waiting for you 😉

  3. chellie says

    February 6, 2014 at 12:32 pm

    Looks great! I’m putting it on the menu next week. Do you have a good pie crust recipe? I always want to make my own, but never do, so I’m not so experienced with that. Yours looks beautiful!!

    • Sheila says

      February 6, 2014 at 12:59 pm

      I went back and linked my crust recipe within the recipe. I hope you enjoy it as much as we do!

  4. Maureen | Orgasmic Chef says

    February 7, 2014 at 12:25 am

    I make quiche often but I’ve never put ricotta in. I’m dying to give this a try!

  5. kelley {mountain mama cooks} says

    February 10, 2014 at 12:47 pm

    Ricotta, huh? I’m so trying that. I usually put sour cream in the bottom of mine but it’s not all that figure friendly. I’ll have to try it next time I make quiche- the perfect go to dinner that can also be made ahead- hooray!!

    • Sheila says

      February 10, 2014 at 2:14 pm

      Yes! Hip HIP Hooray for make ahead meals! I hope you try it and enjoy!

  6. Laura @ Laura's Culinary Adventures says

    February 19, 2014 at 3:14 pm

    What a beautiful looking quiche! So versatile too!

  7. Barbara Spencer says

    July 11, 2015 at 9:35 pm

    I make crutless Quiches in tart dishes usualy steam spinach but may try it raw
    They look beautifully full and fluffy when done but when they sit little while they flatten
    Any helpful hints?

Trackbacks

  1. 25 Perfect Meals for Sharing says:
    March 14, 2014 at 8:58 am

    […] Quiche ~ Keeps well, reheats well.  Eggs, and cheese are nourishing and comforting.  It’s perfect for sharing. […]

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