What I love about quiche is that it is simple to make, but looks gourmet and indulgent. There are many recipes out there, but I think this one may be the most approachable for beginners or people on a time crunch. I also wanted to make a lighter quiche with less fat and salt, so I used non-fat cheese and milk. However, you can sub in full fat dairy products if you would like. Make this for your next brunch and everyone is going to think you went to some fancy bakery!
- Frozen pie crust (usually comes in a pack of 2, so you could double the recipe).
- 6 large eggs, beaten
- 1/2 cup of skim milk
- 5 tablespoons of grated parmesan
- 1/3 cup of skim ricotta
- 1/4 cup of part skim shredded mozzarella
- 1/2 cup of halved grape tomatoes
- 1.5 cups of chopped fresh baby spinach
- 3/4 cup of chopped baby portobello mushrooms (optional!)
- a bunch of chopped basil (season to taste)
- 1/4 teaspoon of Kosher salt
- Preheat oven to 350°F
- Beat your eggs in a large mixing bowl, add in spinach, milk, 1.5 tablespoons of parmesan, basil, salt; mix.
- Take your pie crust out of the freezer, it does not need to be par-baked. Poke bottom with a fork.
- Pour egg mixture into crust, be careful not to overfill.
- In a small mixing bowl combine the ricotta, mozzarella, and parmesan.
- Take spoonfuls of the cheese mixture and dollop them throughout the quiche. Place tomato halves and mushrooms. Do not overfill!
- Cover your quiche and bake for 30 minutes. Uncover and finish baking for 25 minutes.
- Let cool for about 5-10 minutes.
I personally leave mine in the tin, especially if I am transporting it. However you can easily remove it from the tin, once it is completely cooled. Place it on a cake stand and you have the star of brunch!