Quiche is probably one of the easiest things in the world to make. And better yet, you can swap out vegetables and herbs for whatever is in season. Once you have your egg base recipe perfected, you can add in whatever veggies you want. And voila, your farmstead quiche is divine.
Here’s a quick and simple quiche recipe just for you!
Our newly added White Leghorns just started laying, and they are egg laying machines, let me tell you. So with the abundance of eggs, spinach, onions, garlic, and herbs, quiche was absolutely on the menu recently.
It’s simple really—you make an egg base of 6-7 farm fresh eggs, 1 cup of milk, 1 cup of cream.
After that, you throw in whatever veggies you want—wilted or cooked, preferably.
Make your pie crust (I’ll give you that recipe too!), pour the mixture in, bake it at 350 until it’s not jiggly, and BAM, you’ve made a quiche.
You know me, I really don’t have time to measure, but this recipe is so darn easy to eyeball and measure that I was able to create the recipe for you in no time.
I hope you enjoy it as much as we do!
Spinach and Cheese Quiche
3 cups unbleached all-purpose flour
1/2 lb cold butter
1 tbsp apple cider vinegar
1/3 cup cold water
6-7 fresh eggs
1 cup milk
1 cup cream
salt & pepper to taste
1 tbsp fresh oregano
1-2 cups shredded cheese of choice
1-2 large handfuls fresh spinach
1/2 onion, diced
1/2 tbsp thyme
bacon grease (or butter or oil)
Pie Crust Method:
- With a grater, shred in cold butter to 3 cups flour. Toss shredded butter in flour. Mix with utensil until it creates a sandy like texture.
- Add vinegar, water, and egg. Mix well.
- Do not add more liquid. Simply use your hands to finish mixing the crust until it is completely kneaded and soft.
- Form into a ball. Split in half. Flatten into thick discs and freeze until ready to use.
- In large bowl, mix eggs, milk, cream, and herbs.
- Add in cheese and mix well. Set aside.
- In a skillet, add bacon grease and onions. Cook until translucent.
- Add in handfuls of fresh spinach, add thyme. Cook until wilted.
- Allow to cool in a separate bowl, then add to egg mixture.
- Take out pie crust and place on a floured surface. Roll out with rolling pin in a circle, like a pie crust. Place in prepared tart dish or pie pan.
- Add quiche mixture.
- Cook at 350 degrees for 30-40 minutes, or until no longer jiggly in the center.
- Cool for 10 minutes before serving. Serve warm.
- Store in air tight container in the refrigerator if you have any leftovers.
Alex Knight says
Very nice recipe, I must try this.
Katie Rothman says
Why do you put Apple cider in the recipe what difference will it make if I don’t use it