Post:1(24.09.2025)

Tomato-Parmesan Mini Quiches

These individual mini quiches are a fun take on a traditional quiche. Leftovers can be refrigerated or frozen for an easy breakfast later in the week. 

Ingredients

• Nonstick cooking spray

• 12 4-inch round thin slices lower sodium cooked ham (see Tip)

• 1 ¼ cups seeded and chopped roma tomatoes

• ½ cup thinly sliced green onions

• 1 tablespoon snipped fresh basil or 1 tsp. dried basil, crushed

• ¼ teaspoon black pepper

• ⅔ cup finely shredded Parmesan cheese

• 6 large eggs, lightly beaten

Directions

Step:1

Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray.

Step:2

Line prepared muffin cups with ham. Divide tomatoes, green onions, basil and pepper among cups. Top with cheese. Pour eggs over tomato mixture.

Step:3

Bake 20 to 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. If desired, top with additional green onions and/or fresh basil. Serve warm. 

Post:2(24.09.2025)

Greens-&-Gruyère Mini Quiches

This mini quiche recipe uses classic Provençal flavors--garlic, oil-cured olives, anchovies, caramelized onions--to season these very-green egg cups. They keep well, perfect for breakfast on the fly, but the flavors are sophisticated enough to serve for brunch. If you frequently make mini quiches, consider investing in silicone mini muffin tins; they make popping these out a dream! 

Ingredients

• 1 ½ tablespoons extra-virgin olive oil

• 2 cups chopped sweet onion

• 3 tablespoons water

• 12 large eggs

• 2 ½ cups part-skim ricotta cheese

• 2 cups finely shredded Gruyère cheese

• ½ cup pitted oil-cured olives, finely chopped

• 5 cloves garlic, finely chopped

• 1 teaspoon anchovy paste or 3 anchovy fillets, finely chopped

• ¾ teaspoon ground pepper

• 1 ¾ pounds leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped

Directions

Step:1

Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool for 5 minutes.

Step:2

Meanwhile, preheat oven to 350 degrees F. Generously coat 24 (1/2-cup) muffin cups with cooking spray. (Alternatively, line muffin cups with parchment-paper liners.)

Step:3

Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.

Step:4

In batches, finely chop greens in a food processor. Mix into the egg mixture to combine. Divide the mixture among the prepared muffin cups (they will be full).

Step:5

Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board. Serve warm or at room temperature. Let cool completely before refrigerating for up to 3 days or freezing for up to 3 months.

Post:3(24.09.2025)

Mini Brie & Apple Quiches

We love the way Brie and apples taste together in these mini quiches. Mini phyllo cups make it swift and simple to create an elegant appetizer. 

Ingredients

• 30 mini phyllo shells (two 1.9-ounce packages; see Note)

• ½ medium apple, peeled and finely diced

• 5 large eggs

• 1 teaspoon Dijon mustard

• ¼ teaspoon salt

• Pinch of freshly ground pepper

• Pinch of ground nutmeg

• 4 ounces Brie (1/2 small wheel), cut into 30 squares 

Directions

Step:1

Preheat oven to 350 degrees F.

Step:2

Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.

Step:3

Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.

Step:4

Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

Post:4(24.09.2025)

Roasted Tomato & Asparagus Crustless Quiche

This crustless quiche recipe is a good choice for your next brunch, but it's also nice for a vegetarian dinner served with a side salad and a slice of focaccia. 

Ingredients

• 8 ounces asparagus, cut into 1-inch pieces

• 4 ounces cherry tomatoes or grape tomatoes, halved

• Cooking spray

• 2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten

• 1 cup fat-free cottage cheese

• ¼ cup finely chopped red onion

• 2 tablespoons flour

• 2 teaspoons chopped fresh rosemary

• ¼ teaspoon ground pepper

• ¼ cup finely grated Asiago cheese (1 ounce)

Directions

Step:1

Preheat oven to 400 degrees F. Arrange asparagus and tomatoes, cut sides up, in a single layer in a 15x10-inch baking pan. Coat vegetables with cooking spray. Roast, uncovered, for 10 to 12 minutes or until browned and tomatoes are soft. Set aside and let cool.

Step:2

Reduce oven temperature to 375 degrees F. Combine egg, cottage cheese, onion, flour, rosemary, and pepper in a large mixing bowl. Stir in the asparagus and tomatoes.

Step:3

Coat a 9-inch deep dish pie plate with cooking spray. Pour egg mixture into the prepared pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese. Serve immediately.

Post:5(24.09.2025)

Bacon & Spinach Quiche with Hash Brown Crust

A spinach and bacon quiche gets a fun twist with the addition of hash browns. Shredded potatoes create a gluten-free crust for this healthy quiche that's sure to be a crowd-pleasing breakfast or brunch. 

Ingredients

Crust

• 3 1/4 cups shredded Yukon Gold potatoes (about 3 large), squeezed and drained

• 1 large egg, lightly beaten

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon extra-virgin olive oil

• ¼ teaspoon salt

• ⅛ teaspoon pepper

Filling

• 5 slices bacon, cooked and chopped

• 1 ½ cups chopped fresh spinach

• ¾ cup shredded Cheddar cheese

• 5 large eggs

• 1 tablespoon sour cream

• 1 cup low-fat milk

• ¼ teaspoon salt

• ⅛ teaspoon pepper

Directions

Step:1

To prepare crust: Preheat oven to 400 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray. Stir potatoes, 1 egg, Parmesan, oil, salt and pepper together in a medium bowl. Transfer the potato mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.

Step:2

To prepare filling and bake quiche: Evenly scatter bacon, spinach and Cheddar over the crust. Whisk eggs and sour cream in a small bowl until smooth. Whisk in milk, salt and pepper.  

Step:3

Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350 degrees F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving. 

Post:6(24.09.2025)

Tomato & Feta Quiche with Spaghetti Squash Crust

You've used spaghetti squash in place of pasta, but have you used it for a low-carb quiche crust? Shredded roasted spaghetti squash turns into a perfectly crispy quiche crust in this healthy brunch recipe. 

Ingredients

Crust

• 1 medium spaghetti squash, halved lengthwise, seeds removed

• 1 tablespoon extra-virgin olive oil

• ¼ teaspoon salt

• ¼ teaspoon pepper

• 1 large egg, lightly beaten

• 2 tablespoons grated Parmesan cheese

Filling

• 2 large Roma tomatoes, chopped

• ⅔ cup crumbled feta cheese

• 4 large eggs

• 1 tablespoon sour cream

• 1 cup low-fat milk

• ¼ cup chopped fresh parsley

• 2 teaspoons chopped fresh thyme

• ¼ teaspoon salt

• ⅛ teaspoon ground pepper

Directions

Step:1

To prepare crust: Preheat oven to 400 degrees F. Brush the cut side of each squash half with oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the squash halves, cut-side down, on a rimmed baking sheet and bake until tender, 40 to 50 minutes. (Alternatively, place the squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes.) When cool enough to handle, scrape the flesh from each squash half. (You should have about 4 cups squash.)

Step:2

Wrap the squash in a tea towel or cheesecloth and squeeze to remove as much liquid as possible. Coat a 9-inch deep-dish pie pan with cooking spray. Stir the squash, 1 egg and Parmesan together in a medium bowl. Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.

Step:3

To prepare filling and bake quiche: Evenly scatter tomatoes and feta over the crust. Whisk together eggs and sour cream until smooth. Whisk in milk, parsley, thyme, salt and pepper. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350 degrees F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving. 

Post:7(24.09.2025)

Mini Quiches with Sweet Potato Crust

Shredded sweet potato hash browns make up the healthy crust of these gluten-free muffin-tin quiches. This grab-and-go breakfast is super-easy to prep ahead and keep stashed in the fridge or freezer. Serve them for brunch or eat them on busy weekdays. 

Ingredients

• 1 ½ cups shredded peeled sweet potato

• 1 tablespoon avocado oil

• ½ cup diced ham

• ½ cup diced red pepper

• 1 cup shredded Cheddar cheese

• 6 eggs

• ½ cup nonfat milk

• ¼ teaspoon salt

• ¼ teaspoon pepper

Directions

Step:1

Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.

Step:2

Toss sweet potato and oil in a medium bowl. Divide among the 12 muffin cups, pressing into the bottom and up the sides to create a crust.

Step:3

Divide ham and red pepper among the cups. Top with cheese, keeping it away from the edges to minimize sticking.

Step:4

Whisk eggs, milk, salt and pepper in a large measuring cup. Carefully pour the mixture into the cups, dividing evenly.

Step:5

Bake until set and cooked through, 22 to 28 minutes. Run a knife around the edges of the quiches and remove from the tin while still hot. Serve warm.

Post:8(24.09.2025)

Sun-Dried Tomato & Fresh Mozzarella Quiche

The concentrated flavor of sun-dried tomatoes balances the mild creaminess of fresh mozzarella cheese. Look for sliced oil-packed sun-dried tomatoes to minimize prep work, and drain them well before adding to the quiche. 

Ingredients

• 1 (9 inch) frozen prepared pie crust

• ½ cup sliced oil-packed sun-dried tomatoes

• 1 cup diced fresh mozzarella cheese (about 4 ounces)

• 4 large eggs

• 1 ¼ cups whole milk

• ½ teaspoon salt

• ⅛ teaspoon ground pepper

Directions

Step:1

Preheat oven to 375°F. Set out pie crust to thaw for 10 to 20 minutes.

Step:2

Meanwhile, press sun-dried tomatoes between paper towels to absorb the oil. Spread the sun-dried tomatoes and mozzarella in the bottom of the crust.

Step:3

Whisk eggs, milk, salt and pepper together in a medium bowl. Pour the mixture over the sun-dried tomatoes and cheese in the crust.

Step:4

Set the quiche on a baking sheet and bake until the center is set, 35 to 40 minutes. Let stand for 10 minutes before slicing.

Post:9(24.09.2025)

Loaded Vegetable Quiche

This tender vegetable quiche is packed with produce, including onions, spinach and mushrooms. The Parmesan does double duty, providing cheesiness as well as saltiness. Sliced tomatoes make a lovely topping. 

Ingredients

• 1 (9-inch) frozen whole-wheat pie crust (such as Wholly Wholesome)

• 1 plum tomato, very thinly sliced

• 1 tablespoon extra-virgin olive oil

• 1 ½ cups broccoli florets, cut into bite-size pieces

• 1 ¼ cups chopped red, orange and yellow bell peppers

• 1 cup sliced fresh white mushrooms

• 2 cups packed baby spinach leaves

• ¼ cup thinly sliced red onion

• 1 cup finely grated Parmesan cheese, divided

• 3 large eggs

• ⅓ cup whole milk

• ⅛ teaspoon salt

Directions

Step:1

Preheat oven to 400°F. Thaw pie crust for 10 minutes. Lightly prick bottom and sides of the crust with a fork. Bake for 10 minutes. Let cool for 10 minutes.

Step:2

Reduce oven temperature to 375°F. Place tomato slices on a paper-towel-lined plate and cover with another paper towel. Press gently to remove moisture, keeping the slices intact; set aside.

Step:3

Heat oil in a large skillet over medium-high heat. Add broccoli, peppers and mushrooms; cook, stirring frequently, until the vegetables are softening and most of the moisture from the mushrooms has evaporated, 6 to 8 minutes. Add spinach and onion; cook, stirring frequently, until the spinach is wilted and the moisture in the pan has evaporated. Spread the vegetables in a single layer on a paper-towel-lined plate to cool slightly, about 5 minutes.

Step:4

Sprinkle 1/3 cup Parmesan in the bottom of the cooled crust. Whisk eggs, milk and salt in a medium bowl. Gently pat the slightly cooled vegetables dry with another paper towel and spread them in an even layer over the Parmesan in the crust. Sprinkle another 1/3 cup Parmesan over the vegetables. Carefully pour the egg mixture evenly over the top. Gently wiggle the filled crust to allow the contents to settle. Arrange the tomato slices on top and sprinkle with the remaining 1/3 cup Parmesan.

Step:5

Bake until set, 25 to 30 minutes. Cool slightly before slicing, about 5 minutes. Serve warm or at room temperature.

Post:10(24.09.2025)

Healthy Quiche Crust

For our healthy homemade quiche crust recipe, we use half whole-wheat flour, replace some of the butter with heart-healthy olive oil and add a little sour cream to keep the crust flaky and tender. Making your own quiche crust recipe means you'll skip unhealthy fats, preservatives and artificial color found in many store-bought crusts. 

Ingredients

• ¾ cup white whole-wheat flour

• ¾ cup all-purpose flour

• ¼ teaspoon salt

• 2 tablespoons cold butter

• 2 tablespoons sour cream

• 2 tablespoons extra-virgin olive oil

• 2-3 tablespoons ice water

Directions

Step:1

Whisk whole-wheat flour and all-purpose flour with salt in a medium bowl. Cut butter into small pieces; using your fingers, quickly rub the butter into the dry ingredients until smaller but still visible.

Step:2

Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle 2 tablespoons of ice water over the mixture. Toss with a fork until evenly moist; if the mixture seems dry, add up to 1 more tablespoon water.  

Step:3

Knead the dough in the bowl a few times--the mixture may still be a little crumbly--then firmly press into a disk. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 2 days. Or wrap airtight and freeze for up to 3 months. 

Post:11(24.09.2025)

Shrimp & Spinach Quiche

This healthy quiche recipe is perfect for entertaining—the quiche can be made ahead and is just as flavorful served warm or at room temperature. Filled with shrimp, spinach, oregano, caramelized onions and feta cheese, this healthy quiche with a whole-grain crust is perfect for breakfast or brunch, or served with a light salad for lunch. 

Ingredients

• ¾ cup white whole-wheat flour

• ¾ cup all-purpose flour

• ¼ teaspoon salt

• 2 tablespoons cold butter

• 2 tablespoons sour cream

• 2 tablespoons extra-virgin olive oil

• 2-3 tablespoons ice water

• 2 teaspoons extra-virgin olive oil

• 2 cups diced onions

• 1/8 teaspoon salt plus 1/4 teaspoon, divided

• 2 tablespoons water

• 1 cup finely chopped spinach

• ¾ cup chopped cooked shrimp

• 1 tablespoon chopped fresh oregano

• ½ cup crumbled feta cheese

• 4 large eggs

• 2 large egg whites

• ¾ cup low-fat milk

• ¼ cup sour cream

• ¼ teaspoon freshly ground pepper

Directions

Step:1

To prepare crust: Whisk whole-wheat flour and all-purpose flour with salt in a medium bowl. Cut butter into small pieces; using your fingers, quickly rub the butter into the dry ingredients until smaller but still visible.

Step:2

Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle 2 tablespoons of ice water over the mixture. Toss with a fork until evenly moist; if the mixture seems dry, add up to 1 more tablespoon water. Knead the dough in the bowl a few times--the mixture may still be a little crumbly--then firmly press into a disk. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Step:3

To prepare filling & bake quiche: Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray.

Step:4

Heat oil in a medium skillet over high heat. Add onions and 1/8 teaspoon salt; cook, stirring frequently, until the onions start to brown, 3 to 5 minutes. Add water, reduce heat to low and cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes. Remove from heat and let cool while you roll out the crust.

Step:5

Place the dough on a sheet of parchment or wax paper and roll into a 12- to 13-inch circle, dusting the top with a little flour, as needed. (If chilled more than 1 hour, let the dough stand at room temperature for 5 minutes before rolling.) Place the prepared pie pan upside down in the center of the dough. Holding one hand on top of the pan and the other hand underneath the paper, flip pan and dough over so the dough is lining the pan. Remove the paper and patch any tears in the dough. Trim the crust so it evenly overhangs the edge by about 1 inch, then tuck the edges under at the rim and crimp with your fingers or a fork.

Step:6

Spread the caramelized onions in the bottom of the crust. Layer spinach and shrimp on top of the onions and sprinkle with oregano. Top with cheese. Whisk eggs, egg whites, milk, sour cream, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Pour the mixture into the crust.

Step:7

Bake the quiche until puffed and firm when touched in the center, 40 to 50 minutes. Let cool on a wire rack for 15 minutes. To serve, cut into 8 pieces.

Post:12(24.09.2025)

Easy Broccoli-Cheddar Quiche

This broccoli and Cheddar quiche gets its creamy texture from evaporated milk. It's a great recipe to make ahead: simply reheat before serving or cut into slices and reheat each morning for breakfast. Using precut microwaveable broccoli cuts down on prep time, but if you have broccoli crowns sitting around, go ahead and use those up. Just be sure to cook the broccoli only until barely tender or the final dish will have overcooked, soggy broccoli. 

Ingredients

• 1 (9 inch) frozen whole-wheat piecrust shell

• 1 (8 ounce) package microwavable fresh broccoli florets

• 1 ½ teaspoons olive oil

• 1 cup chopped sweet onion (from 1 large onion)

• 4 large eggs

• ½ cup evaporated milk

• 3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)

• ¾ teaspoon kosher salt

• ¼ teaspoon ground pepper

Directions

Step:1

Preheat oven to 400°F. Let pie crust thaw at room temperature for 10 minutes. Bake until lightly browned, 10 to 15 minutes. Let cool slightly, about 10 minutes. Reduce oven temperature to 375°.

Step:2

Meanwhile, cook broccoli according to package directions until tender-crisp, about 3 minutes. Coarsely chop any larger pieces.

Step:3

Heat oil in a large skillet over medium-high heat. Add onion and cook until light golden, 8 to 10 minutes.

Step:4

Whisk together eggs and evaporated milk in a medium bowl. Stir in the broccoli and onion along with cheese, salt and pepper. Pour the mixture into the cooled crust.

Step:5

Bake until the center is just set and the edges are golden brown, 30 to 35 minutes. Let stand for 10 minutes before serving.

Post:13(24.09.2025)

Caramelized Onion & Mushroom Quiche

Onions and mushrooms are classic quiche ingredients. To make the most of these vegetables and build big flavor fast, sauté sliced red onion and cremini mushrooms until golden brown (about 10 minutes) before adding them to the pie crust. 

Ingredients

• 1 (9 inch) frozen prepared pie crust

• 1 tablespoon extra-virgin olive oil

• ½ large red onion, sliced

• 8 ounces cremini mushrooms, sliced

• ½ teaspoon salt, divided

• 4 large eggs

• 1 ¼ cups whole milk

• ⅛ teaspoon ground pepper

Directions

Step:1

Preheat oven to 375°F. Set out pie crust to thaw for 10 to 20 minutes.

Step:2

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally until beginning to soften, about 5 minutes. Add mushrooms and cook, stirring, until the onions are golden brown and the mushrooms reduce by half, about 5 minutes. Season with 1/4 teaspoon salt and set aside to cool slightly. Transfer the vegetable mixture to the crust.

Step:3

Whisk eggs, milk, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Pour over the vegetables.

Step:4

Set the quiche on a baking sheet and bake until the center is set, 35 to 40 minutes. Let stand for 10 minutes before slicing.

Post:14(24.09.2025)

Cheesy Zucchini Quiche

This cheesy crustless zucchini quiche has plenty of leeks and zucchini enveloped in a light custard. Feta and fontina cheeses add a rich depth of flavor. Serve it for brunch or anytime you have extra zucchini on hand. 

Ingredients

• 1 pound zucchini (about 2 medium)

• 1 tablespoon extra-virgin olive oil

• 1 ½ cups sliced leeks (about 2 medium)

• ¼ teaspoon salt, divided

• 6 large eggs

• ¾ cup half-and-half

• ¼ cup chopped fresh chives, divided

• ½ cup crumbled feta cheese, divided

• 1 cup shredded fontina cheese, divided

Directions

Step:1

Preheat oven to 350 degrees F. Very thinly slice zucchini with a mandoline or very sharp knife to equal about 4 cups (reserve any extra zucchini for another use).

Step:2

Heat oil in a large skillet over medium-high heat. Add leeks, 3 cups of the zucchini slices and 1/8 teaspoon salt; cook, stirring often, until the vegetables are beginning to soften, 4 to 5 minutes. Remove from heat and let the vegetables cool slightly, about 5 minutes.

Step:3

Meanwhile, whisk eggs, half-and-half, 3 tablespoons chives and the remaining 1/8 teaspoon salt in a medium bowl. Set aside.

Step:4

Lightly coat a 9-inch glass pie pan with cooking spray. Spread half the vegetable mixture in the prepared pan; sprinkle with 1/4 cup feta and 1/2 cup fontina. Top with the remaining vegetable mixture and the remaining 1/2 cup fontina. Slowly pour the egg mixture evenly over the top. Arrange the remaining 1 cup zucchini slices in an overlapping circular pattern over the top and sprinkle with the remaining 1/4 cup feta. Place the pie pan on a rimmed baking sheet; bake until puffed and set in the center, 35 to 40 minutes. Sprinkle with the remaining 1 tablespoon chives. Let cool slightly before cutting.

Post:15(24.09.2025)

Quiche Lorraine

Quiche Lorraine is a classic French savory pie made with a buttery, crisp pastry crust and a rich, creamy custard filling of eggs, cream, and milk. It’s traditionally flavored with smoky bacon or ham and a touch of cheese, often Gruyère or Swiss. Perfect for breakfast, brunch, or a light lunch, every bite combines the flaky crust, savory bacon, and smooth, cheesy custard for a comforting and elegant dish. 

Ingredients

• 1 (9 inch) prepared whole-wheat pie crust

• 4 ounces thick-cut bacon (about 2 slices), cut into 1/2-inch pieces

• 1 cup thinly sliced onion

• 4 large eggs, lightly beaten

• 1 ½ cups whole milk

• ¼ teaspoon freshly grated nutmeg

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 1 cup shredded Gruyère cheese

Directions

Step:1

Preheat oven to 375 degrees F.

Step:2

Pierce bottom and sides of pie crust with a fork. Bake for 15 minutes. Transfer to a wire rack. Reduce oven temperature to 350 degrees.

Step:3

Meanwhile, cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 8 to 10 minutes. Remove to a clean plate with a slotted spoon. Add onion to the pan and cook, stirring occasionally, until tender, 4 to 6 minutes. Scrape the onion into the crust.

Step:4

Whisk eggs, milk, nutmeg, salt and pepper in a medium bowl. Sprinkle the bacon and half the Gruyère over the onion, then pour the egg mixture over the top. Sprinkle with the remaining cheese. Set the pan on a baking sheet.

Step:5

Bake the quiche until the top is golden brown and the filling is set, about 40 minutes. Let cool for 15 minutes before serving.

Post:16(24.09.2025)

Mini Crustless Caramelized Onion & Cheese Quiches

These crustless mini quiches are packed with savory caramelized onions and flavorful cheese. This technique for making caramelized onions uses way less fat, and by using sweet onions (like Vidalia, if you can find them), you don't need to add the sugar some recipes call for. 

Ingredients

• 2 tablespoons neutral oil, such as canola or avocado

• 2 large sweet onions, halved and sliced 1/4-inch thick

• 1 teaspoon kosher salt plus a pinch, divided

• 1 tablespoon water, as needed

• 5 large eggs

• 1⅓ cups half-and-half

• ⅛ teaspoon ground white pepper

• 1 cup finely shredded Cheddar or Gruyère cheese or crumbled goat or blue cheese

• ¼ cup chopped walnuts or pecans, toasted (optional; see Tip)

• 2 teaspoons fresh thyme leaves or finely chopped fresh parsley

Directions

Step:1

Heat oil in a large pot over medium heat. Add onions and 1 teaspoon salt; stir to coat. Reduce heat to low and cook, covered, for 5 minutes. Remove the lid and stir. Cook, uncovered and stirring every few minutes, until the onions are melted and a deep amber brown, 35 to 45 minutes. If fond (brown coating) builds up on the pan, add water, 1 tablespoon at a time, to deglaze the pan, then use a wooden spoon or spatula to scrape all that flavor back into your onions. Transfer the caramelized onions to a large bowl and let cool to room temperature, about 20 minutes.

Step:2

Preheat oven to 375°F. Coat two 24-cup nonstick mini muffin tins with cooking spray.

Step:3

Whisk eggs, half-and-half, pepper and the remaining pinch of salt in a large bowl. Combine the onions, cheese, nuts (if using) and thyme (or parsley) in a medium bowl; mix well. Add the onion mixture to the egg mixture; whisk to combine. Working quickly, spoon the mixture into the prepared muffin cups, filling each about 3/4 full (about 1 1/2 tablespoons). Every so often, give the mixture a stir to ensure the ingredients are staying evenly suspended in the custard.

Step:4

Bake, rotating the pans front to back and side to side halfway, until a knife inserted into the center comes out completely clean, 15 to 20 minutes. Immediately invert the muffin tins to transfer the mini quiches onto a baking sheet. Let cool on the sheet pan to room temperature, about 15 minutes.

Post:17(24.09.2025)

The Only Basic Quiche Recipe You'll Ever Need

Everyone needs a basic quiche recipe. This savory tart is the perfect make-ahead meal for brunches, lunches and even dinner—but it's not always the healthiest option. So how do you reduce the saturated fat without compromising the flavor? Our basic quiche proves you can make a healthier—but just as flavorful—version.  

Ingredients

• ½ (14.1-ounce) package refrigerated or frozen pie dough (such as Wholly Wholesome Organic Pie Dough)

• 1 ⅓ cups 2% milk

• 3 large eggs

• ⅛ teaspoon ground nutmeg

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 1 tablespoon fresh chopped chives

• 1 teaspoon olive oil

• 1 ½ cups sliced cremini mushrooms

• 3 slices center-cut bacon, cooked and crumbled

• ¼ cup freshly grated Parmesan cheese

Directions

Step:1

Preheat oven to 400°.

Step:2

Pre-bake the crust: Roll dough to fit slightly larger than a 9-inch fluted tart pan. Press dough into fluted edges of pan, trimming off excess pieces if needed. Poke several holes in the crust with a fork. Line crust with parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 10 minutes. Remove weights and foil, and bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 375°.

Step:3

Cook the mushrooms: Heat a medium skillet over medium heat. Pour in oil, add mushrooms, and saute until softened and browned, about 5 minutes. Set aside.

Step:4

Prepare the custard: In a large bowl, whisk together eggs, milk, chives, nutmeg, salt and pepper.

Step:5

Assemble the quiche: Spoon the mushrooms, bacon and cheese into the crust. Pour in egg mixture and carefully transfer to oven.

Step:6

Bake until set (a knife inserted into the center should come out clean), about 35 to 40 minutes. Let cool at least 10 minutes. Cut into 6 wedges and serve warm or at room temperature.

Post:18(24.09.2025)

Mushroom, Gruyère & Spinach Quiche

Mushroom lovers, meet your new favorite quiche. This spinach mushroom quiche is loaded with savory flavors thanks to a brilliant combination of veggies, thyme, bacon, and gruyere. The texture is rich, but a serving only clocks in at 317 calories. Serve with a salad, or just make it the star of your springtime brunch repertoire. 

Ingredients

• 1 cup plus 2 tablespoons unbleached all-purpose flour

• ¾ teaspoon kosher salt, divided

• ½ teaspoon freshly ground black pepper, divided

• ¼ teaspoon baking powder

• ¼ cup extra-virgin olive oil

• 3 tablespoons ice water

• Cooking spray

• 3 center-cut bacon slices

• ¼ cup chopped shallots

• 1 (8-ounce) package presliced mushrooms

• 2 teaspoons fresh thyme

• 2 cups packed baby spinach

• 1 cup 1% low-fat milk

• ⅓ cup half-and-half

• 3 large eggs

• 1 large egg white

• 2 ounces cave-aged Gruyère cheese, grated

Directions

Step:1

Preheat oven to 425°.

Step:2

Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper and baking powder in a food processor; pulse 2 times to combine. Combine oil and 3 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough comes together. Turn dough out onto a lightly floured surface. Knead 1 minute. Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.

Step:3

Roll dough into a 12-inch circle. Fit dough into a 9-inch deep-dish pie plate coated with cooking spray. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425°F for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.

Step:4

Reduce oven temperature to 350°F.

Step:5

Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings; crumble. Return pan to medium-high heat. Add shallots to drippings in pan; sauté 2 minutes. Add mushrooms and thyme; cook 10 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Drain any excess liquid.

Step:6

Place milk, half-and-half, eggs, egg white, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender; process until smooth.

Step:7

Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese. Carefully pour milk mixture over cheese. Sprinkle with bacon. Bake at 350°F for 45 minutes or until filling is set. Let stand 10 minutes.

Post:19(24.09.2025)

Bacon & Brussels Sprouts Quiche

This crustless quiche is perfect for brunch or dinner served with a green salad on the side. You can shred Brussels sprouts yourself with a sharp knife or look for pre-shredded sprouts with other prepared vegetables in your local grocery store. We love the smoky flavor of bacon, but pancetta is an easy substitute. 

Ingredients

• 4 slices center-cut bacon, coarsely chopped

• 1 1/4 cups shredded Brussels sprouts

• 3/4 cup chopped scallions, plus more for garnish

• 7 large eggs

• 3/4 cup half-and-half

• 4 teaspoons Dijon mustard

• 3/4 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon salt

• 1/4 teaspoon ground pepper, plus more for garnish

• 1 cup shredded sharp Cheddar cheese

Directions

Step:1

Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.

Step:2

Place bacon in an unheated large nonstick skillet; cook over medium heat, stirring occasionally, until crisp, 7 to 10 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Reserve 1 tablespoon drippings in the pan; discard remaining drippings. 

Step:3

Add Brussels sprouts and scallions to the drippings in the pan; cook over medium heat, stirring often and scraping the bottom of the pan to loosen any browned bits, until the vegetables are just tender, 3 to 4 minutes. 

Step:4

Whisk eggs, half-and-half, mustard, garlic powder, onion powder, salt and pepper together in a large bowl until there are no streaks of egg whites. Add the bacon, the Brussels sprouts mixture and Cheddar; stir until well combined. Pour the mixture into the prepared pie pan.

Step:5

Bake until the center is set and the edges are puffed and lightly golden, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Garnish with additional scallions and pepper, if desired. 

Post:20(24.09.2025)

Mini Crustless Quiches with Kale, Mushrooms & Feta

These crustless mini quiches with kale, mushrooms and feta cheese are a delicious option for breakfast, brunch or even a light lunch served with a salad on the side. While we love this flavor combination, they’re easily customizable, allowing you to switch up the vegetables or cheese to suit your preferences. 

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 (8-ounce) package sliced cremini mushrooms (about 2½ cups)

• 1 cup chopped yellow onion (about 1 small)

• 1 tablespoon minced garlic

• 3½ cups loosely packed stemmed and chopped curly kale

• ¼ cup water

• 12 large eggs

• ⅔ cup whole milk

• 2 teaspoons Dijon mustard

• ½ teaspoon crushed red pepper

• ¼ teaspoon salt

• ⅔ cup crumbled feta cheese

Directions

Step:1

Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.

Step:2

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add sliced mushrooms in an even layer; cook, undisturbed, until just beginning to brown on the bottom, about 4 minutes. Continue cooking, stirring occasionally, until browned all over, 3 to 4 minutes. Add 1 cup onion; cook, stirring occasionally, until softened and slightly translucent, about 5 minutes. Stir in 1 tablespoon garlic; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add 3½ cups kale and ¼ cup water; cook, stirring occasionally, until the kale is just wilted and the liquid has evaporated, about 2 minutes. Divide the mixture among the prepared muffin cups (about 2 tablespoons each). 

Step:3

Whisk 12 eggs, ⅔ cup milk, 2 teaspoons mustard, ½ teaspoon crushed red pepper and ¼ teaspoon salt in a large bowl until fully combined. Pour the egg mixture evenly over the mushroom mixture in the muffin cups (about ¼ cup each); top evenly with ⅔ cup feta.

Step:4

Bake until slightly puffed and centers are set, about 30 minutes. Remove from the pan immediately and serve hot, warm or at room temperature.