the best quiche you'll ever make

Quiche is something that I make a few times a month - it’s so good. Everyone in our family eats it, and it reheats really well too! I don’t know what you’ve heard about quiche, but it’s truly really simple to make and the options are limitless. If you want it in a quiche, but it in a quiche.

This is the recipe I go back to again and again, and I hope that you’ll love it as much as my family does.

THE CRUST

• 1 3/4 cups flour (I prefer the King Arthur brand, but any all-purpose white flour will work)

• 1 tsp cane sugar

• 12 tbsp cold salted butter (I use Kerrygold! Whatever you do, get real butter. Don’t get margarine. Get really good butter)

• 1/4 cup ice cold water

Put the flour, sugar and butter in a food processor. Mix for about 20 seconds until crumbly. Add in the ice water and pulse again for about 30 seconds until it all comes together and forms one lump. Dump onto a counter with flour and roll out. Voila! You’ve made pie crust in about a minute and it was super easy. Cleaning the food processor is the hardest part. I grew up hearing about how finicky pie crust was, but i’ve made this one time and time again and it has turned out exactly the same every single time. Roll it out, place it in your pie tin and form the crust sides however you want.

THE FILLING

• 6 pasture raised eggs

• 1 cup of organic milk (you can sub nondairy if you prefer, just make sure it isn’t an overwhelming flavor)

• 1 cup fresh spinach, shredded

• 1/2 onion

• 1 1/2 bell peppers

• 1/2 zucchini

• 10 cherry tomatoes (I use heirloom, personally)

• 1/2 cup organic shredded cheddar cheese

• 6 strips bacon (I recommend getting this from a local farmer if you can)

• Himalayan pink salt and pepper

If at all possible, get as much of your produce locally and organically as you can. Preheat the oven to 350 Fahrenheit. Dice the onion, peppers (I usually do a half of each red, orange, and yellow peppers for extra color and nutrients, but use what you have!), and zucchini. Cook the bacon first. Once crispy (do not undercook your bacon here), set it aside on a paper towel to dry and cool. Add the onion, peppers and zucchini to the pan and sauté until tender. Shred the spinach. Then dice or quarter the tomatoes. Pour the vegetables, spinach and tomatoes into the pie crust. Add the shredded cheese. Crumble the bacon and add to the pie shell as well. Gently stir all of these together until they are well mixed and even in the pan. In a mixing bowl (personally I use a Pyrex measuring cup for ease), add the milk and eggs, then add some salt and pepper. Mix together. Pour over the filling in the pie shell and stir just a little bit. to disperse. Pop in the oven and bake for 35-45 minutes, until the egg is fully cooked. It should not be runny at all. Pull out of the oven and let cool for about 5 minutes and serve!

If you make this, be sure to tag me on Instagram at @hannah.jeffreys so that I can see it! I can’t wait to hear you how and your family are loving it!