My family loves quiche, and I have been making so many varieties over the years.
I am happy to share some recipes for my Loaded Quiche Big and Small.
Quiche can be made with so many different ingredients, and served at anytime of the day. When I am having guests for breakfast, I make the BIG, loaded quiche with a crust. Sometimes I make a pie crust from scratch and other times, I use a refrigerated one. Either are delicious for the quiche.
LOADED QUICHE BIG AND SMALL
Ingredients
- 1 9-inch refrigerated pie crust
- 1 cup ham cubes chopped small
- 1 cup ground sausage crumbled and browned (mild or hot)
- 1/3 cup red bell peppers diced
- 1/3 cup green bell peppers diced
- 1 Tablespoon fresh baby spinach chopped or cut into small pieces
- 2 cups shredded cheddar cheese
- 9 large eggs
- 1/2 Tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1 cup half-and-half
Instructions
- Preheat oven to 350 degrees F. Set an ungreased 9 inch deep dish pie plate on a parchment lined baking sheet. Set pie crust out of refrigerator about 10 minutes. (Using refrigerated crust, may use homemade from scratch if preferred)
- Press pie crust into bottom of pie plate and up the sides. Flute the edges using fingers.
- Arrange the ham chunks, sausage, red and green peppers, and spinach in the bottom of the pan. Sprinkle the cheese over the ingredients.
- In a large mixing bowl, beat on low speed with mixer, the eggs, dijon mustard, salt, pepper, and half and half. Pour evenly over the other ingredients.
- Bake for about 50 minutes, or until mixture just becomes set. Over baking will make it become a little dry. Mixture will set more as it cools. (I bake quiche about 15 minutes, then place pie shield over the crust remaining time)
- Remove from the oven and allow to set about 10 minutes or more before cutting. Serves 6-8
Notes
My husband prefers less carbs, so I make him the SMALL ones in a ramekin. These can be made a day ahead of time also. They are loaded with all of the delicious ingredients, just without the crust. The small ones are perfect for a single serving.
HERE is the link to these smaller, crust-less quiche.
The SMALLEST quiche are also full of the great ingredients, crust-less, and made in a mini muffin pan. These are perfect for packing to take on trips, as light snacks, and to serve as appetizers.
HERE is the link to recipe for these mini quiche.
I love to serve foods in mini serving dishes. They look more elegant and children/grandchildren love being served in them. I found these mini cast iron skillets a few years ago and am always trying to come up with new ways to use them. My family enjoys eating quiche and souffles frequently, so I decided to bake Mini Skillet Frittatas in them a few days ago.
My grandchildren had fun making these one day, because they were able to create their own, using ingredients they like. If you have guests for a brunch, just line up the skillets and mix ingredients to create a delicious variety of frittatas.
Find the right size quiche and enjoy.
This post was shared on Sweet Little Bluebird Weekend Potluck.
