Havarti Mediterranean Quiche

Quiche is one of my favorite foods.  I would live on quiche if my husband would be cool with eating it for every meal.  Quiche for breakfast, lunch or dinner…you just can’t go wrong. I love that it has a variety of vegetables and protein all in one dish.  It is very convenient to be able to use virtually any vegetable or cheese in it.  Have some extra tomatoes that are about to go bad? Toss them in.  Have some extra broccoli from dinner last night you need to use up? Toss it in.  It is a great “catch-all” dish. I’m also not a big fan of leftovers, but quiche makes delicious leftovers!


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. Recipe is below, enjoy!




  • 6 Eggs
  • 1 and 1/2 cup Half & Half or Heavy Cream
  • 1 pre-made Pie Crust
  • 1 cup Spinach
  • 1 cup Kale
  • 1/4 cup chopped Red Onion
  • 1/3 cup diced Orange or Yellow Pepper
  • 1/4 cup diced Tomato
  • 1/4 cup Sun-dried Tomatoes
  • 5 slices of cooked bacon torn apart
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Havarti Cheese (roughly 5 slices torn apart)
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried or 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, kale, red onion, pepper, tomatoes, bacon, oregano, and parsley. Add in your shredded cheddar and 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.



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