Everything But The Kitchen Sink Quiche

Everything But The Kitchen Sink Quiche Recipe

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Carolyne Kleinman


I LOVE Quiche Lorraine, but I also just love quiche. I wanted to make something filling for a holiday breakfast that would give us all the energy to make it to the main holiday meal. This seems to fill the bill, and is asked for by everyone that has had it once.


★★★★★ 1 vote

6 - 8
30 Min
30 Min


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  • 1 c
    diced smoked ham cubes, 1/2" cubes
  • 1 c
    shredded sharp cheddar cheese
  • 1/3 c
    chopped onion
  • 1 c
    fresh spinach, deveined
  • 1/2 c
    chopped mushroom, fresh
  • 2/3 c
    heavy whipping cream
  • 6 large
    eggs, separated
  • 2 medium
    pre made pie shells
  • 1 Tbsp
    olive oil, light

How to Make Everything But The Kitchen Sink Quiche


  1. Pre-heat oven to 375 degrees. In a medium skillet, heat olive oil and saute onions and mushrooms together. Add spinach and heat just to wilting. Add ham cubes, cover and reduce heat to very low.
  2. In a large bowl, beat egg whites to stiff peaks, then slowly add whipping cream to a custard like consistency. Add egg yolks one at a time, maintaining the custard-like consistency.
  3. Remove ham and vegetable mixture from heat and slowly add by large spoonfuls into egg mixture, adding shredded cheese in between. Reserve about 1/4 cup of cheese back.
  4. Add egg mixture evenly between 2 8" pre-made pie shells. Sprinkle the remaining cheddar cheese on top of each.
  5. Place each quiche' on a cookie sheet mid-oven and bake for approximately 25 to 30 minutes. If the weather is very damp outdoors, expect to add about 10 minutes to your baking time.
  6. When golden brown on top, pull from oven and allow to cool for about 10 minutes. Slice and serve. Bon Appetit!

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About Everything But The Kitchen Sink Quiche

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