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  • Eggless Bacon and Cheese Quiche – Creamy, Cheesy, and No One Misses the Eggs!

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    When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and honestly, that’s the best compliment! After 12+ years of cooking for my egg-allergic family, I’ve perfected this recipe to deliver everything you love about a classic quiche: creamy, cheesy, and oh-so-satisfying. Made with simple, everyday ingredients, it’s the kind of comfort food that feels fancy enough for brunch but easy enough for a weeknight dinner. If you’ve been missing quiche, this one will change that for good. No one should have to miss out because of food allergies—and with this recipe, everyone at the table can dig in and enjoy.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    For years, quiche felt like one of those “off-limits” recipes, but I wasn’t ready to give up! After countless tests (and a few messy crusts along the way), I finally created an Eggless Quiche recipe that truly satisfies. When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and honestly, that’s the best compliment!

    What makes this recipe extra special is how approachable it is. No complicated ingredients, no expensive substitutes—just simple pantry staples that come together into something creamy, cheesy, and delicious. It’s one of those dishes that makes your home smell amazing and your family gather around the table a little faster.

    Why You’ll Want to Try My Recipe

    • Foolproof & Family-Tested: Perfected over 12+ years of egg-free cooking—tested until just right.
    • Everyday Ingredients: You won’t need anything fancy—everything’s probably already in your fridge.
    • Comfort Food Made Inclusive: Everyone can enjoy it—no eggs, no stress, just flavor.
    • Customizable: Swap in your favorite cheeses, veggies, or leftover meats. It always turns out delicious.
    • Meal-Prep Friendly: Great warm or cold, for brunch, lunchboxes, or an easy weeknight dinner.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Eggless Bacon and Cheese Quiche ingredients with name tags.Eggless Bacon and Cheese Quiche ingredients with name tags.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • Pie Crust: Use a homemade crust if you have time, or grab a good-quality store-bought one. Both work!
    • Butter: For sautéing shallots or onions and adding richness.
    • Bacon: Crispy and savory—the star of the show. Turkey bacon also works.
    • Shallots (or onions) and Green Onions: Add sweetness and flavor depth.
    • Ricotta Cheese (whole milk): Creates a creamy, custard-like base without eggs.
    • Cornstarch: Helps thicken the filling so it sets nicely.
    • Heavy Cream: Adds richness and that classic quiche creaminess.
    • Garlic Powder & Onion Powder: Boost flavor without fuss.
    • Salt & Black Pepper: Adjust carefully since bacon and cheese are already salty.
    • Ground Mustard: Brings a little tang and rounds out the flavors.
    • Baking Powder: Gives the filling a little lift to mimic eggs.
    • Cheese (Cheddar, Colby, Swiss, or Gruyere): Pick your favorite or mix them for extra flavor.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Use your favorite cooking oil to saute the veggies and bacon.
      • Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) offer a creamy option as well. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these.
      • Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
      • Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
    • Gluten-Free:  You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
    • Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
    • Corn-Free: You can substitute for potato starch 1:1.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Prepare the crust

    • Side-by-side images: the left shows an unbaked pie crust in a dish; the right shows the same crust baked and cooling on a wire rack.Side-by-side images: the left shows an unbaked pie crust in a dish; the right shows the same crust baked and cooling on a wire rack.
      If you’re using a store-bought crust, just pop it into your pie dish and give it a quick pre-bake so it doesn’t get soggy later. If you’re making it from scratch, roll it out, fit it into the dish, and pre-bake that too. Pre-baking the crust is optional, but it ensures the crust stays nice and flaky once we add the filling.

    Step 2 – Sauté the onions and bacon

    • A white skillet filled with sautéed diced bacon, onions, and green onions on a light surface—perfect as a filling for Eggless Bacon and Cheese Quiche.A white skillet filled with sautéed diced bacon, onions, and green onions on a light surface—perfect as a filling for Eggless Bacon and Cheese Quiche.
      Cook your bacon until it’s crispy and golden—because let’s be honest, that’s the best part. Then, in the same pan, sauté your onions (or shallots) in a little butter until they’re soft and fragrant. This adds a sweet, savory flavor to the quiche.

    Step 3 – Prepare the filling mixture

    • Two clear glass bowls: the left shows shredded cheese, chopped bacon, and herbs being mixed; the right shows the completed creamy cheese and bacon dip mixture.Two clear glass bowls: the left shows shredded cheese, chopped bacon, and herbs being mixed; the right shows the completed creamy cheese and bacon dip mixture.
      In a big bowl, whisk together the ricotta, cream, cornstarch, and seasonings until it’s smooth and creamy. This is our egg-free magic—it sets up beautifully in the oven without needing a single egg.

    Step 4 – Assemble

    • A round pie crust filled with a creamy mixture of shredded cheese, small pieces of ham, and herbs sits on a white surface—perfect for an Eggless Bacon and Cheese Quiche.A round pie crust filled with a creamy mixture of shredded cheese, small pieces of ham, and herbs sits on a white surface—perfect for an Eggless Bacon and Cheese Quiche.
      Spread the mixture over the pie crust and use a spatula to even the top.

    Step 5 – Bake

    • An Eggless Bacon and Cheese Quiche with a golden-brown crust sits on a round dish atop a wire cooling rack against a white background.An Eggless Bacon and Cheese Quiche with a golden-brown crust sits on a round dish atop a wire cooling rack against a white background.
      Slide it into the oven and bake until the quiche is set in the center and lightly golden on top. Let it rest for about 10 minutes before slicing—this makes it easier to cut and keeps everything together. Then dig in and enjoy!

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Soggy crust: Nobody wants that. Pro Tip: Blind bake (pre-bake) your crust for 8–10 minutes before adding the filling to keep it crisp and flaky.
    • Too salty or bland: Bacon and cheese can be salty on their own. Pro Tip: Taste your ricotta mixture before adding extra salt—you may not need as much as you think.
    • Prep Ahead. Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
    • Blind Bake the Crust. To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
    • Get Creative. Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
    • Cover the Edges with Foil. If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one.
    • Let the quiche rest for 15 – 30 minutes before slicing—this helps the filling set.
    • Use a deep-dish pie pan if you want a taller quiche with lots of filling.
    A slice of Eggless Bacon and Cheese Quiche with a golden crust is being lifted from a round white dish; the quiche contains visible pieces of herbs.A slice of Eggless Bacon and Cheese Quiche with a golden crust is being lifted from a round white dish; the quiche contains visible pieces of herbs.

    Variations & Additions

    • Veggie Lovers: Add spinach, mushrooms, broccoli, or bell peppers.
    • Meat Lovers: Swap bacon for ham, sausage, or even shredded chicken.
    • Cheese Twist: Try a mix of Gruyere and Swiss for a more traditional quiche flavor.
    • Herb Boost: Add fresh parsley, thyme, or chives for a fresh pop.

    Storage, Freezing, and Make-Ahead Instructions

    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 30°F until warmed through.

    Freeze: Wrap tightly in plastic wrap, then cover with foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

    Make-ahead: You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake.

    Frequently Asked Questions

    A slice of Eggless Bacon and Cheese Quiche with a golden top, bits of vegetables and cheese visible, served on a speckled plate with a fork.A slice of Eggless Bacon and Cheese Quiche with a golden top, bits of vegetables and cheese visible, served on a speckled plate with a fork.

    Try These Egg-Free Recipes Next!

    Recipe Card

    An Eggless Bacon and Cheese Quiche with a golden-brown crust, topped with chopped chives, sits in a white pie dish on a marble surface. A block of cheese and kitchenware are visible in the background.An Eggless Bacon and Cheese Quiche with a golden-brown crust, topped with chopped chives, sits in a white pie dish on a marble surface. A block of cheese and kitchenware are visible in the background.

    Eggless Bacon and Cheese Quiche

    Oriana Romero

    When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and that’s the best compliment! After 12+ years of cooking for my egg-allergic family, I’ve perfected a creamy, cheesy quiche made with simple, everyday ingredients. It’s cozy enough for dinner and fancy enough for brunch. No one should miss out on quiche, and with this recipe, everyone can enjoy it.

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    Servings 8 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Prepare the Crust:

    • Position the oven rack in the lower third of the oven and preheat to 350º F (180 º C).

    • On a lightly floured surface, roll the pie dough into a 12-inch circle. Line a 10-inch quiche dish or pie plate with the dough, pressing it into the bottom and up the sides. Tuck the excess dough around the edges under and crimp as desired. If using store-bought, simply unroll the pie crust and press it into a 9″ quiche dish or pie plate, crimping the top edges if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.

    • Extra step for extra crispy crust: Line the chilled pie crust (in the quiche dish) with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust start to brown, for about 15 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick the bottom and sides with a fork (about an inch apart). Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 8 minutes. Remove from the oven and set aside. Note: You can skip this step if you don’t care for a crispy crust bottom.

    Prepare the Filling:

    • Place butter in a large skillet over medium heat. When melted, add chopped shallots and bacon, and spread them out in an even layer to ensure they cook evenly. Cook, stirring occasionally, until the shallots become soft and translucent and the bacon is lightly crisp, about 3 minutes. Add green onion and cook for an additional minute. Set aside.

    • Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a bowl. Then, add the sautéed shallots and bacon, and cheese; mix to distribute.

    • Spread the mixture over the pie crust and use a spatula to even the top.

    • Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.

     
    Ricotta: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
     
    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 30°F until warmed through.
     
    Freeze: Wrap tightly in plastic wrap, then cover with foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
     
    Make-ahead: You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Use your favorite cooking oil to saute the veggies and bacon.
      • Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) offer a creamy option as well. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these.
      • Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
      • Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
    • Gluten-Free:  You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
    • Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
    • Corn-Free: You can substitute for potato starch 1:1.

     
    Recipe Tips For Success
    ➤ Potential Recipe Challenges & Pro Tips:

    • Soggy crust: Nobody wants that. Pro Tip: Blind bake (pre-bake) your crust for 8–10 minutes before adding the filling to keep it crisp and flaky.
    • Too salty or bland: Bacon and cheese can be salty on their own. Pro Tip: Taste your ricotta mixture before adding extra salt—you may not need as much as you think.

     
    ➤ Extra Tips:

    • Prep Ahead. Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
    • Blind Bake the Crust. To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
    • Get Creative. Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
    • Cover the Edges with Foil. If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one.
    • Let the quiche rest for 15 – 30 minutes before slicing—this helps the filling set.
    • Use a deep-dish pie pan if you want a taller quiche with lots of filling.

     
    ➤ Variations & Additions

    • Veggie Lovers: Add spinach, mushrooms, broccoli, or bell peppers.
    • Meat Lovers: Swap bacon for ham, sausage, or even shredded chicken.
    • Cheese Twist: Try a mix of Gruyere and Swiss for a more traditional quiche flavor.
    • Herb Boost: Add fresh parsley, thyme, or chives for a fresh pop.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 486kcalCarbohydrates: 16gProtein: 21gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 109mgSodium: 975mgPotassium: 287mgFiber: 1gSugar: 4gVitamin A: 930IUVitamin C: 3mgCalcium: 447mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 486

    Keyword breakfast brunch egg-free quiche recipe

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    Oriana Romero

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  • SAUSAGE SPINACH CRUSTLESS QUICHE

    SAUSAGE SPINACH CRUSTLESS QUICHE

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    This Sausage Spinach Quiche is made without a crust. Great to make on a Sunday and enjoy throughout the week. It’s super versatile too and my family loves it!

    Sausage Spinach Crustless QuicheSausage Spinach Crustless Quiche

    If you are a fan of pizza you will love this Supreme Pizza Crustless Quiche. It’s a great variation that your family will love.

    ❤️WHY WE LOVE THIS RECIPE

    This sausage spinach crustless quiche is a family favorite and so easy to throw together if you had a busy day or just want something quick.  You can add ingredients you like or use different meats and cheeses in this quiche and make it your own.  I like that I don’t have to have a crust or have to make one but you could make this in a crust if you want.  It is good reheated in the microwave. 

    🍴KEY INGREDIENTS

    • Pork sausage
    • Fresh spinach
    • Can chopped mushrooms, drained
    • Mozzarella cheese
    • Green or regular onion
    • Eggs
    • Milk
    • Sour cream
    • Garlic powder
    • Black pepper
    • Salt

    SWAPS

    You can switch out the cheese and spices in this recipe. If you are not a fan of mushrooms, simply leave them out. This is a versatile recipe! You could also use turkey breakfast sausage for a lighter version.

    🍽️HOW TO MAKE

    This is a very simple recipe and since it’s crustless it takes nothing to put together. We love having a quiche in the fridge for a easy breakfast!

    COOKING STEPS

    Step 1
    Cook sausage on top of the stove and drain.  In a large bowl toss sausage with chopped spinach, onions, mushrooms and 1/2 cup of cheese.  

    Step 2
    Spray a baking dish with cooking oil and add sausage mixture.  I used a 10 inch pie plate to make this.  In the same bowl you used to toss sausage and spinach whisk together the eggs, milk, sour cream, garlic powder, black pepper and salt.  

    Step 3
    Pour this over the sausage mixture in the baking dish.  Sprinkle on the other 1/2 cup shredded cheese.  Bake in preheated 400 degree oven for 40 to 45 minutes until center is set and top is browned.

    Sausage Spinach Crustless QuicheSausage Spinach Crustless Quiche

    ⭐TIP

    This quiche will puff up in the oven and once removed and cool will fall some. That is nothing to worry about!

    OTHER QUICHE RECIPES

    • Southern Shrimp and Grits – This classic dish is always a hit and it also has wonderful reviews.
    • Heavy Cream Cinnamon Rolls – This was a recipe that went viral for how simple it is and how delicious! Only 5 ingredients and perfect for a weekend morning.
    • Southern Fried Potatoes – These are the best ever and I can eat them for any meal!
    • Cathead Biscuits – This is one of our most popular recipes and it has wonderful memories! The best biscuits.

    STORING, REHEATING & SERVING SIZE

    We store this in the refrigerator, reheat in the microwave and it makes about 6-8 servings.

    Sausage Spinach Crustless Quiche

    Anne Walkup

    This Sausage Spinach Crustless Quiche is one you will make over and over. Made with pork sausage, mushroom, spinach and delicious cheese, this will quickly become a favorite.

    Prep Time 15 minutes

    Cook Time 40 minutes

    Total Time 55 minutes

    Course Breakfast, Brunch, Dinner

    Cuisine American

    • 1/2 pound pork sausage
    • 3 cups chopped fresh spinach
    • 1 4 ounce can chopped mushrooms, drained
    • 1 cup shredded mozzarella cheese
    • 1/2 cup chopped green or regular onion
    • 5 eggs
    • 1/2 cup milk
    • 1/2 cup sour cream
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon black pepper

    • Cook sausage on top of the stove and drain. In a large bowl toss sausage with chopped spinach, onions, mushrooms and 1/2 cup of cheese. Spray a baking dish with cooking oil and add sausage mixture. I used a 10 inch pie plate to make this.

    • In the same bowl you used to toss sausage and spinach whisk together the eggs, milk, sour cream, garlic powder, black pepper and salt. Pour this over the sausage mixture in the baking dish. Sprinkle on the other 1/2 cup shredded cheese.

    • Bake in preheated 400 degree oven for 40 to 45 minutes until center is set and top is browned.

    You could also make this with turkey breakfast sausage. 

    Keyword Sausage Spinach Crustless Quiche

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • Gluten-Free Veggie Quiche

    Gluten-Free Veggie Quiche

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    Traditional quiche is made with a pastry crust and is filled with eggs, milk, cheese, meat and vegetables. Over the years, I have attempted to adjust certain recipes so they fit in with my whole food, gluten-free and dairy-free lifestyle. 

    When I set out to make a new quiche recipe, I knew I wanted it to be:

    • gluten-free
    • dairy-free
    • packed with veggies
    • very tasty
    • easy to make
    • nutrient-dense

    I was so excited by this gluten-free quiche recipe when I first made it that my poor husband had to sit and endure my taking photos of it from every angle. It was pure recipe creation perfection and genius (if I do say so myself). I loved it so much I knew it had to go into the UnDiet Cookbook, too.

    I went non-traditional with the crust, using millet. Overall, this is a lovely gluten-free veggie quiche that can be an excellent, protein-rich part of a seasonal meal.

    Summer Quiche

    Crust Options

    I am rather fond of the millet crust, however, if you’d like something more traditional you could try:

    Veggies and Fillings for Gluten-Free Veggie Quiche

    I made great use of local veggies in this recipe, and I encourage you to use either what you have in your area or what you can grow, as a lot of you are talented gardeners. This is a flexible recipe and as long as you have 3–4 cups or so of chopped veggies, this will turn out delicious. Leftover steamed or roasted veggies work well, too.

    You are welcome to add a cooked animal protein (meat or fish) to the quiche, and while I’ve included some raw sheep cheddar here, this is completely optional.

    Herbs and Spices for Gluten-Free Veggie Quiche

    Load up on those herbs and spices, too – either dried or fresh! Try:

    Other flavours like nutritional yeast and seaweed are fun to play with. If you choose to use fresh herbs, wilt them a little in step 5 of the recipe below.

    Can I Make This Gluten-Free Veggie Quiche, Vegan?

    There is a vegan version in the UnDiet Cookbook using blended firm tofu you could try. Chickpea flour and water can also work as an ‘eggy’ batter.

    Here is my Gluten-Free Veggie Quiche!

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    • 1/2 cup millet, soaked 2-4 hours
    • 1 cup water
    • 2 Tbsp olive oil, plus a little more for greasing the pie plate
    • 1/2 cup chopped red onion 
    • 1/2 red pepper, chopped
    • 1/2 cup sliced mushrooms
    • 1 small tomato, deseeded and chopped
    • 1 cup spinach, chopped
    • 4 free range farm fresh eggs
    • 1/4 cup sheep milk cheddar, cut into 1/2 inch cubes (optional)
    • sea salt to taste

    1. Preheat oven to 350 degrees.
    2. In a pot, cook millet in 1 cup of water – about 15-20 minutes until grain is soft and water is absorbed.
    3. Allow grains to cool slightly.
    4. In a pan, heat oil on medium heat and sauté onions, red pepper, mushrooms and tomato for about 5–10 mins, until soft.
    5. Add the spinach to the pan and mix until wilted.
    6. In a mixing bowl, beat together the 4 eggs.
    7. Add the cooked veggies (and optional cheese, if using) to the egg mixture along with a pinch of sea salt.
    8. Gently press the cooled millet into a well-oiled pie plate to form the pastry crust.
    9. Pour the egg mixture in. You have the option here to get fancy and layer with tomatoes or something on top to make it extra pretty.
    10. Place in the oven and bake for 15–20 minutes until firm in the middle and grains on the sides are a slightly darker yellow, almost brown.
    11. Allow to cool, then cut into beautiful slices.

    • Prep Time: 25 mins
    • Cook Time: 40 mins
    Summer Quiche RecipeSummer Quiche Recipe

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    Meghan Telpner

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  • I Make This Cheesy Spinach Quiche Once a Month

    I Make This Cheesy Spinach Quiche Once a Month

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Of all the different varieties of quiche out there, spinach is my absolute favorite. Whether it’s for brunch, lunch, or dinner, there is just something about its understated simplicity that makes it a timeless classic. This version is as easy as it gets and delivers the most custardy, cheesy result you could hope for.

    Does Spinach Need to Be Cooked Before Putting It in a Quiche?

    This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed frozen spinach is already cooked, the fresh spinach will cook in the heat of the oven.

    What Is the Best Cheese to Use for Spinach Quiche?

    A great quiche is as much about the vegetable you add to it as it is the cheese you use. Here, we opt for sharp cheddar, which lends a salty bite to offset the richness of the custard, yet it is still nice and melty. Feel free to experiment with the cheese — smoked Gouda provides an even bolder, nuttier flavor, while Fontina gives added creaminess.

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    Sheela Prakash

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