There’s just something about gooey cheese, crispy bacon and eggs that says home for me. Quiche was the first dish that I learned to make. Even before I actually knew how to cook, I could make a mean quiche. I have recently learned to change it up a bit with different variations, some successful and others not so much but I still love my quiche!
Using the basic ingredients of eggs, cheese and a pie crust, you can easily change up the add-ins using your favorite veggies or other meat. Though bacon is a necessity in my book, you could make it meatless if you wanted to. I would recommend only having about a cup of extras, too much more than that and you will risk it not fitting into your crust. Also, I typically suggest that you cook your extra ingredients ahead of time, but that is not necessary unless it is raw meat like bacon or sausage. You can also add in extra seasonings like herbs or garlic to help compliment the flavors of your ingredients.
Here’s a few suggestions for add-ins:
- Sauteed onion
- Bell pepper
- Cubed ham
- Ground sausage
- Sauteed spinach
- Sauteed mushrooms
My favorite kind of quiche is a basic quiche Lorraine made with Swiss cheese and bacon. My mom made it this way once with the most delicious Amish Swiss cheese, that was the best quiche I’ve ever had!
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What are your favorite variations of quiche?
Do you have any other suggestions for add-ins?