You might not believe me, but before I came to the UK, I never heard the word quiche nor knew what kind of dish it was. Although one would assume that quiche is French, it actually originated in Germany.
It was my husband who introduced me to the world of quiche, but soon I discovered that store-bought varieties don’t satisfy my taste buds. With an excess of pastry and a lack of substance, they’re not worth the calories. And while the crustless options may seem healthier, they’re often too soggy to enjoy. That’s why I prefer to make my own perfectly balanced quiche at home.
What do you need to make the quiche
I don’t know about you, but I wouldn’t say I like to spend too much time in the kitchen. What I like is a tasty and inexpensive meal.
This quiche is one of those. It’s straightforward to make and very variable, too, so you can use the ingredients you have at home. If you prefer, you can also make it vegetarian.
I used a 6 x 10 inch (approx. 15 x 25 cm) ceramic backing tray, but a glass ovenproof or enamel tray is good too.
Ingredients:
- I used courgette, mushrooms, white onion, and bacon in this recipe. But you can also use spinach, red onion, bell pepper, tomatoes, broccoli, asparagus …
- Eggs
- Egg whites
- Cheese: I used Stilton and cheddar cheese 1:1, but feta is lovely too
- Salt (I used Himalayan salt) and Black pepper
- Potato, oat or bamboo fibre
- A couple tablespoons of milk (almond or any milk you want to use)
- Optionally, you can add Italian herbs or Herbs de Provence and Cayenne or Chillies if you like to spice up the flavour
- If you like to eat your quiche while you travel, I recommend adding a tablespoon of Psyllium husk for a firmer texture
- 1 TBSP butter or oil of your choice
NOTE:
– Potato, Oat, or Bamboo fibre are fibres, not flour or ground oats. Find out more about dietary fibre.
– Egg whites are added to increase the protein in the quiche.
– Adding Psyllium husk turns this simple quiche into a savoury cake-like texture.
How to make the best quiche
As I mentioned, I used courgette, mushrooms, white onion and bacon for this particular quiche.
Set the oven on the fan to 180 C.
1/ Grate courgette using the large grating holes, and slice the mushrooms, onion and bacon.
2/ In the frying pan, fry sliced bacon, grated courgette, and sliced mushrooms, stirring for 3-5 minutes. Add salt and black pepper.
3/ Put fried bacon, courgette and mushrooms in the baking tray.
4/ Heat the butter or oil (whatever you prefer) in the same frying pan. Add the sliced onion and fry until light brown.
5/ Transfer the onion to the baking tray.
6/ Add fibre and psyllium husk if using, and mix everything in the baking tray.
7/ Grate cheese on the top.
8/ Mix eggs with egg whites and milk and pour it into the baking tray.
9/ Poke with a fork to spread the egg mixture evenly over all the ingredients.
10/ Bake at 180C for 20 minutes or until the top of the quiche is golden brown.
NOTE:
To make it even easier, fry onion first, then add sliced bacon, grated courgette and sliced mushrooms. Stir fry for 5-10 min. And continue with step 6/
When you use spinach, add it in step 6/
Because it does not contain flour or other unnecessary carbs, the best simple quiche is suitable for keto and low-carb diets. By omitting bacon, it becomes a perfect vegetarian dish, too.
Serving ideas
I usually make quiche when I need a quick and cheap meal, when we travel or for a picnic.
But quiche could be served for breakfast, lunch, snack or dinner. There are no limits to your imagination.
This best and simplest quiche is lovely, warm, or cold. Serve it on its own or with any salad for a healthy meal.
Have you leftover some stew, roast meat, or meatballs? Serve it with warm quiche.
Coleslaw is another great salad to go with this crustless, tasty quiche.
And I could go on and on; the options are endless.
Storing the quiche
Baked and cooled quiche will last 2-4 days in the refrigerator in an air-tight container. If you like to be well prepared for unpredictable situations or cook food for a whole week, you can also freeze the cooled quiche well wrapped or sealed in a container.
It will last in the freezer for up to 3 months.
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THE BEST SIMPLE QUICHE
Cooking Tools
- 1 Frying pan
- 1 Baking tray
Ingredients
- 1 medium Courgette - or spinach, broccoli, bell pepper etc
- 1 large Onion - white or red
- 5 pieces Mushrooms - add more or omit
- 2 slices Bacon - omit for vegetarian option
- 2 whole Eggs
- 150 ml Liquid egg whites - or egg whites from 4 eggs
- 2 tbsp Unsweetened almond milk - or milk of your choice
- 2 tbsp Oat fibre - ore potato fibre or bamboo fibre
- 1 tbsp Psyllium husk - optional
- 1 tbsp Butter - optional
- 50 g Cheddar cheese - grated
- 50 g Stilton cheese - use feta for less calories
- Salt - to taste
- Black pepper
Instructions
- Set the oven on the fan to 180 C.
- Grate courgette using the large grating holes, and slice the mushrooms, onion and bacon.
- In the frying pan, fry sliced bacon, grated courgette, sliced mushrooms, and stir fry for 3-5 minutes. Add salt and black pepper.1 medium Courgette, 5 pieces Mushrooms, 2 slices Bacon, Salt, Black pepper
- Transfer fried bacon, courgette and mushrooms in the baking tray.
- Heat the butter or oil (whatever you prefer) in the same frying pan, add sliced onion and fry until light brown.1 large Onion, 1 tbsp Butter
- Transfer the onion to the baking tray.
- Add fibre and psyllium husk if using, and mix everything in the baking tray.2 tbsp Oat fibre, 1 tbsp Psyllium husk
- Grate cheese on the top.50 g Cheddar cheese, 50 g Stilton cheese
- Mix eggs with egg whites and milk and pour it into the baking tray.2 whole Eggs, 150 ml Liquid egg whites, 2 tbsp Unsweetened almond milk
- Poke with a fork to evenly spread the egg mixture over all ingredients.
- Bake at 180C for 20 minutes or until the top of the quiche is golden brown.