How many 2-year-olds do you know who ask for quiche when given an option for dinner? Well, mine does. Eggs are usually a slam dunk in our house, so I love having another way to cook them. Throwing this quiche together is lightning fast and it also saves really well for leftovers. Plus, if your family is anything like mine you can make two at once and have it all week.
My favorite part about this recipe is that you can easily substitute various meats, cheeses and veggies depending on what you have available. You could try cheddar, swiss, kale, sautéed mushrooms, ground sausage, or even “leftover” bacon (this is theoretical since there is never leftover bacon at my house).
Active Time: 5 minutes | Cook Time: 45 minutes
- One rollout pie crust (or a homemade crust if you’re feeling fancy)
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 6 eggs, lightly whisked
- 1/2 cup milk
- 1 large handful of baby spinach (for me this is usually about 1 1/2 cups)
- 8 oz ham steak, diced (about 1 cup)
- 4 oz goat cheese crumbles
- 1/4 tsp dry thyme leaves (or 1 tsp fresh)
- Salt and pepper to taste
Preheat the oven to 375 degrees with the rack in the center of the oven.
Unwrap the pie crust and allow it to warm slightly on the counter. In a medium bowl, whisk together the Worcestershire sauce and Dijon mustard. Add the eggs and milk to the bowl and whisk just enough to combine.
Next, roll out the pie crust into a 9-inch pie pan and crimp the edges. Layer the spinach, ham steam and goat cheese crumbles. Sprinkle the thyme, salt and pepper over the quiche filling then pour the egg mixture on top. Season again with a bit more salt and pepper and place the quiche in the oven.
Bake for 30-40 minutes or until the crust is beginning to turn golden brown and the quiche only quivers slightly in the middle when you jiggle the pan. Transfer the quiche to a wire rack to cool for 5 minutes before serving and enjoy!