Quiche Sherry's Way

Sherry Blizzard


Quiche is a lovely and easy thing to throw together and put on the table in 1 hour. Fill the shell with ingredients you love and call it good. Today, I am using leftovers in my fridge and ingredients that are readily available from the pantry.

My absolute favorite is simple......Spinach and Guyerre Cheese with a tiny bit of bacon on the bottom. Use left-over chicken and green chile, sun dried tomatoes and basil, anything goes with quiche.

pinch tips: How to Cook Scrambled Eggs





20 Min


55 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
Pretty much everything but the kitchen sink in this recipe - and it's a great combination! All the flavors made my taste buds sing. I had cheddar and provolone in my fridge, so I used that. Great for brunch or even a lighter dinner.


pie shells
eggs, beaten
2 c
half and half
sea salt
4 slice
bacon, fried and crumbled
1/4 c
red onion, diced fine
1 c
crab or ham or any veg you want (i like spinach)
1 c
sliced mushrooms, sauteed lightly in butter with a pinch of basil, sweet marjoram and oregano
1 c
artichoke bottoms drained and diced
1 c
grated cheese (your choice: havarti dill works great with a fish ingredient, swiss is one of my favs but cheddar or jack is also good.)
paprika to color
a good pinch of thyme crushed between your fingers over the top

Directions Step-By-Step

Line your pie dish with a crust.
Next, put in the crumbled bacon, onion, crab OR ham OR any veg you want. Add the mushrooms, artichokes (zucchini, broccoli, spinach, anything goes...)
Top with grated cheese. I have used many different cheeses. You know what you like. Gouda, feta, Havarti, even goat cheese works.
Stir together the wet ingredients and pour over the top of your quiche. I like to gently massage the wet into the dry, just briefly before putting into the oven.
The last thing to do is sprinkle a light dusting of paprika and crushing thyme between your fingers all over the top.
Bake at 425 for 15 minutes. Turn the oven down to 300 and bake for another 40 minutes or until the center comes out clean when penetrated with a sharp knife. Allow to cool for 10 minutes before cutting to serve, or cool completely, then cover in foil or freeze to reheat later.

About this Recipe

Course/Dish: Eggs, Savory Pies
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Healthy