This 12 Egg Quiche is one of the best ways to use up extra eggs.
It also has the special ability to become breakfast, brunch, lunch or dinner! In this recipe I pair it with my Ultimate Lard Pie Crust, fresh spinach and organic white cheddar cheese for a super savory, traditional flavor. I always like to add some sort of vegetable into this recipe and really the sky is the limit with what you can add. Remember to always par-cook and remove excess water before adding a different vegetable to this recipe. I know from experience this recipe works very well with left-over steamed broccoli. So if you prefer broccoli over spinach then go right ahead!
Preheat oven to 350°
Start with one Ultimate Lard Pie Crust or pie crust of your choice, rolled and formed in a 9″ pie pan.
1/4 Pound Spinach
2 Cloves Garlic (minced)
1 Teaspoon Butter
6 Oz Organic White Cheddar (grated)
3/4 Cup Cream
1 1/2 Teaspoon Salt
1/2 Teaspoon Pepper
In a skillet over medium heat melt the butter and add the garlic. Sauté the garlic for 1 minute. Add the spinach and continue to cook until the spinach has completely wilted. Remove the pan from the heat and set it aside to cool.
In a large bowl whisk the eggs with the cream, salt and pepper. When the eggs are well whisked add the cheese (reserve a small handful aside) and cooled spinach. Whisk again. Pour this entire mixture into your prepared pie pan. Sprinkle the top of the quiche with the reserved cheese. Set the pie on the middle rack of your oven to cook.
Bake your beautiful quiche for 45 minutes then turn the oven off and crack the oven door. Let the quiche cool in the oven for at least 15 minutes. Continue to cool the quiche on the counter after removing it from the oven. Serve the quiche warm or at room temperature. I like mine with a small side of salad as pictured.
A toast to “Good pies and strong beer.”-Poor Robin’s Almanac, 1695