Four Easy Quiches from One Base Recipe

October 8, 2012

Maybe it’s because it freezes well, or maybe it’s because it is so easy to cook, or perhaps it’s just because our three little hens are producing so many eggs… but whatever the reason I am having a renewed love affair with quiche.

quiche

With one basic, crust-less, quiche recipe I can make endless varieties of quiche. Pretty much whatever I have in the fridge dictates what goes in, but here is our favourite easy quiche recipe with four easy variations…

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Four Easy Quiches From One Base Recipe
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Begin with the basic crust-less quiche recipe then pick from one of the four options or create your own!
Ingredients
Base Recipe
  • 5 eggs
  • 1 cup of self raising flour
  • 1 cup of grated cheese
  • 50 ml oil
Cheese and Spinach/Silverbeet Quiche
  • reduce the grated cheese to ¾ cup
  • ½ cup feta cheese, crumbled
  • 1 large bunch of spinach or silvebeet, finely chooped
  • 1 small onion finely chopped
  • salt and pepper
Rice and Veggie Slice
  • 1 large carrots grated
  • 1 large zucchini grated
  • 1 small onion finely chopped
  • 1- 1½ cups of cooked leftover rice
  • salt and pepper
Herby Ham and Tomato Quiche
  • 200 grams of ham diced (or cooked bacon)
  • 2-3 tomatoes diced
  • Small bunch of chives, finely chopped
  • Variety of fresh or dried herbs, finely chopped
Mushroom Quiche
  • 10-15 button mushrooms sliced and cooked in butter till soft
  • 2 spring onions or one small leek chopped and cooked with mushrooms
  • salt and pepper
Instructions
  1. Pre-heat oven to 180 degrees Celsius.
  2. Grease an oven proof dish - I use a lasagne dish.
  3. Lightly beat the eggs then add flour, cheese and oil, mix well.
  4. Add the ingredients for one of the above quiche options and stir through the mix.
  5. Pour the mixture into your dish, sprinkle a little extra cheese on the top if you like, then bake in the oven for 30-45 minutes or until cooked in the middle.
  6. Let the quiche sit for 30 minutes or so before serving to firm up.


I have a bunch of the Rice and Veggie slice version frozen in slices makes for an easy lunch, and stand by dinner for our vegetarian friend who is helping to build our house. But I can’t wait till we have a kitchen again and I can get out into the garden and make what we call Rainbow Quiche which is really just whatever veggies and herbs we have in the garden thrown into the mix!

What’s your favourite kind of quiche?

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{ 6 comments… read them below or add one }

Jode October 8, 2012 at 2:41 pm

Just in time…i so didn’t want to cook dinner tonight but you have inspired me Kate! Will get the freezer stocked too…thanks!

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Dottycookie October 8, 2012 at 5:33 pm

The pastry element always puts me off quiche, but I see yours are crustless – must try that!

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katef October 9, 2012 at 10:28 am

I should probably change the title of this post to add the word ‘crust-less’ shouldn’t I!

It’s just that I never make quiche with a pastry base… not ever! LOL Way too much work and I have one child who doesn’t eat pastry (I know, who doesn’t eat pastry??).

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janet July 14, 2014 at 8:41 pm

Coeliacs don’t eat pastry. At least not your usual sort so this is a great quiche recipe for them or anyone who is just gluten intolerant. Thanks for a brilliant recipe.????

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Cybele @ BlahBlah October 9, 2012 at 11:37 am

I have been looking for a recipe like this. Thank you!
Now I just need the chickens x

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Janice@learning4kids October 10, 2012 at 11:58 am

Yummm! I love quiche but my munchkins think its too ‘mushy’….the funny thing is they will eat scrambled eggs, lol! They don’t know what they’re missing ;) I will have to try your crust-less recipe for hubby and I. I like your printable format and thanks for sharing!

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