I have another Quiche recipe for y’all, and it probably won’t be the last. I’ve said it before and I’ll say it again, Quiche is one of my favorite foods. I am sharing this recipe as Father’s Day is upon us. This would make a delicious, hearty brunch for all those special Dad’s out there! Pair with some millionaire’s bacon and hash browns for a tasty meal.
A few tips for making a fluffy Quiche: If you use heavy whipping cream, it will be fluffy. Heavy whipping cream has lots of calories though. You can substitute with half & half to help make it lower in fat. If you are making this Quiche to serve your guests and really want to impress, I would recommend making it with the heavy whipping cream.
Another tip for making your Quiche fluffy is add in an extra egg white or two in addition to the six whole eggs the recipe calls for. Extra egg whites will make your Quiche fluffy.
You can make Quiche with or without pie crust, your preference. If you are watching carbs or calories, cutting out the pie crust will help. I prefer the crispy crust though! If you decide to make it with a crust, press thin strips of foil just around the rim of the crust while it bakes to prevent the crust from burning.
FARMHOUSE SUMMER QUICHE RECIPE
- 6 Eggs
- 1 and 1/2 cup Half & Half or Heavy Cream
- 1 pre-made Pie Crust
- 1 cup Spinach
- 1/4 cup chopped White Onion
- 1/3 cup diced Orange Pepper
- 1/3 cup diced Yellow Pepper
- 1/4 cup diced Tomato
- 5 slices of cooked bacon torn apart
- 1 and 1/2 cup Shredded Sharp Cheddar Cheese
- 4 slices Havarti Cheese
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh Parsley
- Salt & Pepper to taste
*Extra Egg White or two for extra fluffiness
Pre-heat oven to 375 degrees. Roll out your pie crust and press into a pie dish. In a separate bowl, whisk together 6 eggs and half & half. Add salt & pepper to taste and set aside. In the pie dish, put in your spinach, onion, pepper, tomatoes, bacon, oregano, and parsley. Add in your shredded cheddar and spread slices of havarti cheese. Pour egg mixture on top. Put foil around edges of crust to prevent crust from burning. Bake for 35-45 minutes until the egg mixture is set and bounces when you touch center. Cut into wedges and serve.