Quiche Recipe Ideas

Quiche is such a versatile dish that can be served for breakfast, lunch or dinner. It’s a favorite, if not frequent, meal at our house and this French variation is delightful. Light and fluffy on a crispy crust, it’s hard to go wrong with quiche.

Serve with a bangin’ cup of coffee to reward yourself for the extraneous amount of work you just did for brunch.

In this recipe I like adding the cream cheese because it makes for a great texture–cream cheese is common in several glutenicious quiche crusts as well. Fillings are also extremely versatile, and baking is generally forgiving.

This quiche is adequate for six people as a starter or for four as a luncheon main course. Best served with a salads like tomato, cucumber and radishes or steamed fresh asparagus.

An appetizer that everyone can enjoy. Make ahead of time and freeze for a quick warm up at the last minute.

Well, this quiche delivers for me on all levels; lots of broccoli, bright and creamy free run eggs and a crunchy quinoa base. I have been waiting to try a quinoa crust for quite some time now.

I was going for something not too high in fat, then realized that this quiche is also gluten-free*. Not that I have a gluten allergy, but any opportunity to replace processed white flour with whole grains is worth taking, as long as the result is edible. And this is not only edible, it’s delicious!

This recipe is a full meal deal; packed with protein, veggies, and good-for-you carbs.

Gluten-free Quiche with a crust? Why, yes! Yes, it is! The crust of this quiche is made with potatoes. Crispy, golden brown, grated potatoes. The crust is baked first and you can add whatever you like, but this recipe version has portobello mushrooms, green tomatoes and roasted red peppers. It is marvelous. It is easy. […]

Then slice and serve! Quiche can also be made the day before and popped in the oven for about 15 minutes to reheat before serving.