Quiches are one of the easiest and most versatile dishes you can make. They are good for breakfast, lunch and dinner. The recipe below is only a guide. Once you have the layers – let your imagination run wild.

1st Layer – pie crust (store bought or homemade)

2nd layer – 1 cup or more of grated cheese

3rd layer – cooked meat and vegetable layer. If I was using sautéed mushrooms or blanched broccoli or artichokes – I would add them here.

4th layer – Egg mixture (eggs, milk, mustard, spices, salt and pepper, herbs, 1 cup or more of cheese)

I usually try to type my recipes into a recipe app but it’s not cooperating so I’ll do it the old fashioned way.

Ingredients

• 1 pie crust (if using homemade – I bake for 5 minutes)
• 2-3 cups of shredded cheese – I had mozarella and cheddar so that’s what I used
• 2 cooked chicken breasts, chopped (we had leftover smoked chicken)
• 3 strips of cooked turkey bacon, chopped
• 5 eggs
• 1/2 cup of milk (this can be dairy, non-dairy – all the way from whipping cream to almond milk)
• 1 Tbsp of mustard – yellow or dijon
• 1/2 tsp of garlic powder
• Salt and Pepper – to taste
• 2 Green Onion, sliced thin
• Fresh herbs, chopped – if desired – I used come cilantro and basil for our garden

Directions

• Preheat oven to 350 degrees
• Spread 1 – 1-1/2 cups of cheese onto the pie crust
• Spread meat mixture on top of cheese
• In a separate bowl, add eggs, milk, mustard, onion, seasonings and herbs into a bowl. Mix well. Add remaining cheese and stir until incorporated. Pour over meat layer.
• Place pie pan on top of a parchment paper layered cookie sheet. This is a tip and not necessary; but I find it is easier getting in and out of the oven.
• Bake for 30-40 minutes until golden brown. Ovens vary so keep watch after 30 minutes. Use a knife, cake tester or toothpick in the center. It should come out clean.
• Let rest on cooling rack for 20 minutes before cutting.