Are you looking for a delicious make ahead meal for the weekend or school breakfasts? This quiche recipe is quick to put together, and makes the perfect breakfast, lunch or even a light dinner. Easy to keep in the fridge and heat up when you need it, this protein packed, comforting dish is easier than you think. Make it for Saturday brunch and have it for a relaxing Sunday morning breakfast. Or, make it at night and let it cook while you watch a show. You won’t have to worry about breakfast for the next couple of days! Great paired with crispy bacon and refreshing fruit or a crunchy salad. Enjoy!

Ingredients for Two Quiches:

Two 9″ uncooked pie crust shells. You can find my favorite GF recipe here

18 eggs

1 cup of Mayo

1/2 c. milk

1 T. sea salt

Pepper to taste.

1 -1 1/2 c. veggies, chopped or sliced

16 oz. dairy free or regular cheddar cheese

Herbs for garnish

Recipe with pictures:

Crack the eggs into a medium mixing bowl.

Add the salt, milk and mayo.

Mix with a whisk until well combined. The mixture will still look a bit grainy from the mayo.

Prepare the uncooked pie shells and set aside.

Chop the cheese into small 1/2 ” pieces and place in the bottom of the pie shell. This dairy-free cheese (on the left) is delicious! Smoky and creamy, it melts well and is sure to delight those in the family who can’t have “regular” cheese. I made one quiche with the dairy-free cheese and one with sharp cheddar. Cheddar is preferable because it melts well and is not stringy. I imagine feta or goat cheese would work well too.

Pour the egg mixture into the pie shell, covering the cheese.

Top with your favorite veggies. I used thinly sliced raw tomato, but you could also use lightly sautéed mushrooms, broccoli, peppers, onions, or spinach. The possibilities are endless!

Bake at 350* until light golden brown and puffy, about 35-45 min. The center should be firm, not jiggly. You can also use a meat thermometer and make sure that the center is at least 190*, the proper temperature for cooked egg dishes.

Remove quiches from the oven and allow to cool for at least ten minutes before trying to cut and serve. I thinly sliced a bunch of fresh basil from the garden and generously sprinkled it on top of the quiches while we waited. The basil-tomato combination is so tasty! While the quiche was cooking, we made a batch of grilled bacon to serve along side. DE-LISH!

Can I use a different crust?

Yes! This quiche will work well with any uncooked pie crust recipe or store bought pie crust shell, gluten-free or “regular”.

My quiche still looks wet, why?

If you are using an oily cheese like cheddar, the oils may rise to the top, giving a “wet-egg” look. That’s why it’s important to watch your baking time, use a thermometer if possible and/or do the jiggle test. If it’s not wiggly, it’s probably done.

Can I leave out the cheese?

Absolutely! The baking time will likely be reduced to closer to 30 Minutes.

How long do leftovers stay fresh?

I have found that gluten free baked good are usually best eaten within 2-3 days. Keep leftover quiche refrigerated in an airtight container for best results.

How do I reheat leftovers?

The best way is the oven if you have time, but the easiest way is the microwave! 45 sec-1 min. in the zapper should do the trick. It’s just as good the second day! Great for weekends and before-school breakfasts.

Where do I buy dairy-free cheese?

Most major grocery stores will have dairy-free cheese. The brand Follow Your Heart (shown in this recipe) is one of my favorites and we buy it at Walmart.

How do I grill bacon?

I’m glad you asked! Its so easy! Check out my post on Easy Grilled Bacon here.