Recipe: Killer Quiche

I call it killer for reasons that will appear obvious once you read the ingredients.

With our flock of almost-30 free-range organic chickens, I normally sell out of our eggs, but  I try to keep a private stash of two dozen eggs on-hand so we can bake and cook.

Sometimes, though, that stash grows to three dozen…or four dozen…and I’ve got to use them up. So we’ve started eating quiche for dinner once a week.

Let me back up….we eat quiche once a week; I make it once a month.

I make four at a time, freezing three and cooking one.

We don’t do frozen dinners like pizza or lasagna or whatever because of all the processed, chemical junk in them, so this is the next most convenient thing. This way Matt has an easy dinner already made to just put in the oven on nights I’m at work.

Recipe is adjusted to personal taste from one on…as always, please consider using organic ingredients when possible.


  • 1/2 pound thick sliced bacon
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (8 ounce) container sour cream
  • salt and pepper to taste
  • 2 (9 inch) unbaked pie crusts (check out my apple pie recipe for a good pie crust recipe)
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1/2 pound fresh mushrooms, finely diced
  • 2 cups finely diced smoked ham
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Cheddar cheese, shredded
  • 4 ounces Parmesan cheese, grated
  • 6-8 eggs (8 jumbo eggs will leave you with too much egg mixture)
  • 1 1/2 cups half-and-half cream
  • 1 tablespoon dried parsley



  1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
  2. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
  3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
  4. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

3 thoughts on “Recipe: Killer Quiche

  1. Hi, I work shifts so this sounds like a great idea for quick ready made meals, for my husband who also works shifts (normally not the same as mine) and I. Please would you tell me how you freeze and re warm the quiches. Thanks for a great blog.

    • Hey Brenda! We’re still trouble-shooting the cooking-frozen-quiche stage, but here’s what we’ve figured out so far:

      1)don’t cook the quiches you’re going to freeze. Just freeze them raw. That’s right, raw egg n’stuff. I SAY THIS because I have a deep-freeze set to 0degrees and can “flash freeze” the raw quiche pretty easily…and it’s worked really well. But, if you can’t set a freezer to 0*, try and set it as low as possible, and keep the quiche as flat as possible while it is freezing.

      2) If you’re using a 9″ deep dish tin pan, it will fit in a gallon size freezer bag…with a little finessing.

      3) To reheat, place the frozen quiche on a metal cookie sheet or pizza sheet or whatever, and then heat the oven to 400.

      4)Cook at 400 for roughly 45-50minutes, then reduce to 350 until a knife comes out clean (about another 30 minutes or so) This is the part that we’re still figuring out the particulars on…

      ALSO–if you coat the crust with egg white, bake for five minutes or so, before filling the crust with the quiche filling, it will help keep the crust from getting soggy.

      • …also…at Kroger I noticed the price of the generic, frozen piecrusts already in a 9″ deep dish pan were roughly the same as buying the 9″ deep dish tin pans in the baking aisle…so…uh…as much as I hate using premade stuff, if you hate-hate-hate making pie crust, this may be a time to go ahead of buy the pre-made frozen ones because it’s roughly the same price and a lot easier…of course, homemade ones still taste better. 🙂

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