Sunday Supper {Two Great Quiche Recipes}

We really upped our “breakfast for dinner” game this week by enjoying two fabulous quiche recipes. They were easy, cooked beautifully and are nice enough for company. For dinners, I served with a simple green salad. For breakfast, I enjoyed with a side of fruit. Either way, it made for a delicious, filling meal.

The boys don’t like mushrooms but loved the cheese option. I ate a little of both between two dinners and a breakfast and have decided these are keeper recipes!

Making them both at the same time was also convenient and and easy. I had a large bowl for each quiche and prepared the fillings simultaneously.

Three Cheese Quiche

  • 6 large eggs
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp paprika (optional, I used about 1/4 tsp)
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 4 oz. extra sharp white cheddar cheese
  • 1 oz. parmesan cheese, grated
  • 2 oz. gruyere cheese, grated (I often sub swiss in recipes)
  • 1 unbaked pie crust (I prefer the Pillsbury crust in the refrigerator section)
  • 1/4 cup minced chives to top
  1. Preheat the oven to 350.
  2. In a large bowl, whisk together eggs, cream, garlic powder, paprika, salt and pepper.
  3. Stir in the three cheeses.
  4. Pour into unbaked pie shell. Sprinkle chives on top.
  5. Bake until quiche is lightly golden and set in the center when the pan is gently pushed, about 40-45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
  6. Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
  7. The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in refrigerator for up to 2 days.

Spinach, Mushroom and Swiss Quiche

  • 2 tbsp. salted butter
  • 3 cup finely diced onions
  • 12 ounces baby bella mushrooms, trimmed and sliced
  • 2 cups baby spinach (About 2 oz)
  • 6 large eggs
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 12 ounces Swiss cheese, grated
  • 1 pie crust (I prefer the Pillsbury crust in the refrigerator section)
  1. Preheat oven to 350 degrees.
  2. In a large saute pan, heat the butter over medium heat until melted. Add the onions and saute until tender, about 6 minutes. Add the mushrooms and saute until they have given up their liquid and it has mostly evaporated, 5 to 6 minutes. Add the spinach and saute until wilted, 1 to 2 minutes. Remove from the heat and set aside.
  3. In a large bowl, whisk together the eggs, cream, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into the unbaked pie shell.
  4. Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. (mine took longer) If the crust is browning too quickly, cover it with foil to prevent it from burning.
  5. Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
  6. The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in refrigerator for up to 2 days.

I did have a piece of each left over after we had eaten this for two suppers. I wrapped them tightly and put them in the freezer. Hoping they reheat nicely for an OYO (on your own) dinner down the road!

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6 thoughts on “Sunday Supper {Two Great Quiche Recipes}

    1. I use the pillsbury in the red box. It comes with two crusts and is in the refrigerator section with the crescent rolls and cinnamon rolls. :-)

    1. Oh gosh, sorry! I’ve updated the recipe. It’s 2 cups. I don’t have a recipe print function. I usually paste into a word doc.

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