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Serving: This quiche is delicious warm, at room temperature, or even cold. Pair with a green salad or a fruit bowl for a complete meal.
Storage: Store leftovers in the fridge in an airtight container for up to 4 days. Reheat slices in the microwave or oven.
Freezing: Quiche can be frozen (baked or unbaked) for up to 2 months. Wrap tightly in plastic wrap and foil before freezing.
Variations:
Crustless: Skip the crust for a low-carb version and bake the filling directly in a greased pie dish.
Dairy-Free: Use plant-based milk and cheese alternatives.
Protein Boost: Add cooked diced chicken, turkey, or tofu for extra protein.
Different Veggies: Try mushrooms, leeks, kale, or roasted sweet potatoes depending on the season.
FAQ:
Q: Can I make this quiche ahead of time?
A: Absolutely! You can bake it a day in advance and reheat or serve cold the next day.
Q: What cheese works best in this recipe?
A: A mix of cheddar and gruyère gives a great balance of sharp and nutty flavors, but feel free to experiment with feta, goat cheese, or even vegan cheese.
Q: How do I know when the quiche is done baking?
A: The quiche should be set in the center and lightly golden on top. A knife inserted in the center should come out clean.
Q: Can I use frozen vegetables?
A: Yes, but be sure to thaw and drain them well to avoid excess moisture in the quiche.
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