Quiche Rhiannon

This quiche recipe is pretty tasty!  One of the things I love about it is that in its simplicity, yet very good flavour and texture, it is easy to do all sorts of variations for fillings.

Last night, we made one in our personal favourite way: with swiss chard, and summer squash (and it’s the ONLY way I will eat swiss chard!).  We also added a leek this time, as I wasn’t sure what else I might be using the leek for.  One time I brought this version to our monthly Sunday Morning Zeal Meal, a monthly sharing of a huge meal and relationship with one another at our church.  That particular morning, I threw a couple sliced mushrooms in the pan with the onion and OMG the compliments that morning were endless.  Quiche can be so fun, and creative! Goodbye, Lorraine.  Hello, Rhiannon!

This make one large quiche, so I would not go over the suggestions, and if your eggs are on the large side or you’re planning to add a lot of filling I would cut down to four or five eggs.

Quiche Rhiannon

Yield: 6 to 8 servings

Prep time: 20 minutes

Total time: 90 minutes


Single pie crust, either store bought or homemade is fine. If you want a simple homemade recipe, comment below!

1 tablespoon of butter

1 large onion, diced

2 cloves minced garlic

6 medium eggs

¾ cup of half and half (or milk product of your choice)

1 cup of shredded cheese of your choice

½ teaspoon each: salt, ground mustard

a scant ¼ teaspoon each: paprika, nutmeg, black pepper

Variations: I would add ½ cup to 1 cup per ingredient depending on how many I am adding

Diced ham, crumbled/cooked bacon, peppers, mushrooms, feta cheese etc


Preheat oven to 375

Place pie crust into an ungreased pie plate.

Sauté the onion in the butter over medium heat for 9 minutes, lightly sprinkle salt and pepper over the onion as cooking, and add the garlic in the last minute or two. Allow to cool.

Whisk together the eggs, and cream.

Add the onion, cheese, seasonings, and any other add-ins.

Pour the mixture into your pie crust.

Bake for 45 to 60 minutes until set. (this may vary slightly depending on what add-ins you have, ie. The more veggies the longer it may need to cook)

Allow to rest for 10 minutes before cutting.

This can be eaten warm, cold, or room temperature.  Voila! The beauty of quiche.

Serve with orange slices, a fresh garden salad, or bacon and potatoes.

Here is my swiss chard variation

Added Ingredients:

One small each: zucchini and summer squash, peeled and diced.

One bunch of swiss chard, stems separated from leaves.  Stems diced, leaves torn.

4 to 5 minced garlic cloves

¼ cup shredded parmesan cheese

Follow all previous directions but adding these:

After 5 minutes of the onion sautéing, add the chard stems and the squash.  Sauté for another 5 minutes. Add the chard leaves and sauté for 3 to 4 more minutes, until the leaves are soft and darkened.

When adding ingredients to the egg mixture, include the extra garlic, and the parmesan cheese.

Proceed as previously directed.




One thought on “Quiche Rhiannon

  1. I love quiche! Often for Friday night supper I will make two, usually one is brocolli-and-cauliflower and the other is spinach and feta (we don’t eat meat on Fridays).


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