This easy BLT Quiche recipe is loaded with all the BLT flavors we know and love. We mix up the filling and pour it into a pre-made pie crust, bake and enjoy!
Quiche freezes well too, so you can make it ahead and simply warm it back up when ready to devour. I like to bring them along for getaways because they’re easy to pack and they serve as an ice pack in the cooler.
Ingredients in a Quiche
Pie crust. I like to use the Pillsbury frozen deep dish pie crusts
Eggs, milk, & cream. This will make up the bulk of your quiche and keep it all together. You can use heavy cream and milk or opt for half and half (like I did here!).
Salt, pepper, & mustard powder. Keeping it simple with the spices because our other filling ingredients are the stars of the show.
Cheese. I was cleaning out my fridge, so I used a combination of pepper jack, Monterey Jack, and cheddar. You can use whatever you have.
Chopped veggies. Here’s where we can get creative! For this quiche I used kale cut into small ribbons and fresh tomatoes. Depending on your mood you could use mushrooms, spinach, broccoli, zucchini, roasted bell peppers, sun dried tomatoes, artichoke hearts.. the list goes on! I’ve made it with a combination of all of these in the past with great results. Whatever you pick, you’ll need a packed 1/2 cup of chopped veggies per quiche (or you can double the protein if meat lovers is more your style).
Additionally I like to add about 1/4 cup chopped green onions to every variation. I’ve left it out for “kid” quiches in case picky eaters are anti-green.
Protein of choice. Bacon for the win! Cook it first and chop it up. You can swap it out for anything you like. I’ve used chicken sausage, pork breakfast sausage, pepperoni, ham, and meatballs in the past. Whatever you choose, you’ll need 1/2 cup of cooked protein per quiche, or double up the veggies if that’s more your style.
Variations of Quiche
You can find countless variations of quiche online but here are some of my tried and true favorites…
BLT. Our featured quiche of this post! I used kale, tomatoes, and bacon. It was a hit.
Spinach, mushroom, & pork sausage. For this you’ll need 1/4 cup of spinach, cut into ribbons or 1/4 cup thawed and drained chopped frozen spinach, 1/4 cup chopped mushrooms, and 1/2 cup cooked Italian pork sausage.
Pizza Pie. A favorite among the kiddos. Replace protein and veggies with 1 cup mini pepperonis. Omit the green onions.
Summer veggie garden. Swap the protein for everything veg! I like to roast some fresh zucchini, tomatoes, bell peppers, and egg plant. Or really whatever is ripe and ready to be used from my garden.
Greek Goddess. This is probably my personal favorite. I chop up chicken sausage (there’s a great variety from Gilbert’s called Caprese that is perfect), sun dried tomatoes, artichoke hearts, roasted red peppers, olives, fresh basil, and feta cheese.
Italian Grinder. Chop up equal amounts of deli ham, pepperoni, and salami. Then add 1/8 cup pepperoncinis, 1/4 cup tomatoes, and 1/8 cup red onions.
Hope that gave you some inspiration!
Quiche
Ingredients
- 2 Deep dish frozen pie crusts
- 8 eggs
- 1 cup heavy cream
- 1 cup milk
- 1 tsp mustard powder
- 1 tsp salt
- ½ tsp pepper
- 2 cups cooked protein and/or chopped veggies of choice
- 1 cup shredded cheese of choice
- ½ cup green onions optional
Instructions
- Preheat oven to 350℉
- Whisk eggs, milk, cream, salt, pepper, and mustard powder together in a large bowl.
- Stir in cooked protein and/or veggies of choice, cheese, and green onions if using.
- Divide the egg mixture equally between the two pie crusts. Level out the filling.
- Bake at 350 for 40-45 min until it is solid & lightly golden brown.
- Let sit at room temperature for 10min. Serve or wrap in plastic and then foil to freeze. To reheat, remove plastic wrap and recover with foil. Bake at 325 until it is warmed through (usually takes about an hour if it is frozen solid).
Anjouli is a Midwestern farmwife and mom to two little boys. By day she works within the Healthcare industry and by night she’s always trying something new in the kitchen. Follow along to see what she’s feeding her farmers!
