Updated: Sep 10
I found this recipe on my Tasty app, and if you have the app, I am one of the people who highly suggests it. I make this delicious recipe as the weather gets cooler and life gets a little busier. My son starts first grade this week and though I always make sure he eats a good breakfast; I don't always hold myself to the same standards. Finding recipes that are a great form of meal prep without feeling "preppy" are the ones I am currently on the hunt for. If you want to skip to the good part, click Here is the recipe!! 20 min prep/45 min cook time.
What is Quiche?
I am not a historian and will not go into the culinary definition of what quiche is or how it came to be. I know it as an egg pie. It is a crusted pie where you can choose your fillings and top it off with eggs. There are so many versions of quiche and that is why I love it. The recipe I am listing is my favorite recipe. However, I have seen them be cheese based, meatless, a variety of veggies, truly anything you can think of. The quiche then goes into the oven to bake, and boom...egg pie.
Why add quiche to your morning rotation?
My quiche is currently in the oven as I write this post. I love anything that requires the oven. Pop it in, set a timer, and then you are free to relax or do another task. My number one reason for adding quiche to the morning rotation is because it is filling, and you can eat it over multiple days. As a mom who works out the house, it is sometimes difficult for me to sit down and enjoy breakfast with my son. When I make quiche, I cut a slice, warm it up in the microwave and take it to go with some prepped ice coffee. If I am really in a rush, I put it in a to go container and warm it up when I get to work.
If your kids enjoy the ingredients separately, they may like the quiche! I am going to try calling it egg pie to see if my son will try it, as he does eat the ingredients independently of the quiche itself. I am all about finding more ways to conserve time so that I can have time to do other things I enjoy. Similarly, to egg muffins, quiche allows you to make it once, and enjoy it over a course of days.
What I love most about this recipe?
Aside from convenience, the flavors are phenomenal. Eggs soak up flavor so well and eating this quiche on day 3 compared to day 1, gives a rich and decadent morning dish. In my recipe there is spinach, mushroom, sauteed onions, ground sausage, and seasonings. These are some of my favorite flavors. They pair well with the eggs. The crust gives me the flaky consistency of a croissant and balances the earthiness of the quiche. I pair mine with a side of berries and either coffee or orange juice. Sometimes I wake up earlier than my son to prepare this and it is a treat before a busy day.
Here is the recipe!! 20 min prep/45 min cook time.
-3/4 cup of milk (I use whole milk)
- 1 bag of spinach
-1/2 cup of onion
-1/2 a container of mushrooms (if you like mushrooms)
-1/2 lb of chicken sausage
-2 mixing bowls
-pie container pan thing
My recipe is modified from the original recipe. Reading the comments in this app and playing around with the recipe has been the most fun. If you want the original recipe I do not gatekeep.
I preheat my oven to 375 and bake for 45 minutes. Comes out perfect every time.
While the oven is preheating, I sauté my spinach, mushrooms, and onions together. When they are done cooking, I put them into one of my mixing bowls. I do not slice my mushrooms personally.
Then I cook the chicken sausage until it is cooked through (no pink in sight)
I put all ingredients into one bowl and season with salt and pepper until it tastes how I want it. Don't forget to taste test your filling!
Crack the 4 eggs into mixing bowl number 2. Whisk them until yolk and egg white are one. I use 3/4 milk. It helps prevent spillage. If you want, you can add a little more salt and pepper, whisk again.
If you bought premade crust, roll that out into the pie container thing and pinch to give it that good ole crust look. (I love this part.) When you are done, put your filling into the crust. You may have some left over, I use mine over rice for dinner!
By now you should have a bowl of filling, a bowl of egg and milk, and a crust ready to be filled. Take the filling and slowly add it to the crust. When you are done with that, pour the egg mixture into the filled pie crust.
Put it in the oven and set a timer for 45 minutes.
During the 45 minutes it is a good time to clean up the kitchen. Just saying.
Boom 45 minutes done, and you have a delicious quiche!!!