Chrysta 10 min. 15 min.


When I was a kid, my mom always made quiche and my sisters and I loved eating it.  In fact, to this day, it’s one of those dishes that my sister begs me to make for her every time I go home to Atlanta.  There’s something so classic about it.   Rich eggs, delicious bacon, and most of all, flaky crust (and y’all KNOW I love crust!).  And, I also love dishes that are easy to put together and are good hot to room temperature.  But let’s not be fooled:  I’ve been known to eat this stuff cold, straight from the fridge.  It’s really THAT good.

I’ve posted pictures of quiche on our Facebook page, but somehow the recipe never made it to the blog (even thought I would have sworn it did).  So, per your request, here it is.

Maybe you can make it for Brunch today or for the Veteran’s Day holiday tomorrow.

The basic components to quiche are:  crust, egg + filling.  It’s really that simple.  My mom used to make two versions:  bacon+ cheese and Broccoli + bacon + cheese.

My go-to quiche recipe really depends on what I have in my house:  however, the formula is always the same.  This particular time, I had a little bacon, a little bit of a lot of different cheeses, and some Brussell Sprouts on hand.  And so, this was my Kitchen Sink Quiche–I literally threw in everything I had, except for the kitchen sink.  Feel free to make whatever combinations you like:  trust me, you really can’t mess this quiche up.

In terms of the crust, you can use store bought crust, but I chose to make my own.  You can taste the difference, but it’s not mandatory.


RECIPE: Kitchen Sink Quiche


1 flaky pie crust.  I added 1/2 tsp ground pepper, and omitted the sugar in this recipe.  If you prefer an all butter crust, substitute shortening for butter.



  4 strips of bacon

  4 large eggs

  3/4 C whole milk

  1 tbsp corn starch

  1 tsp Dijon mustard

  1/4 tsp cayenne peper

  ½ tsp black pepper

  1 tsp salt

  1/2 of a medium-sized yellow onion, diced

  1 cup of shredded Brussell Sprouts.  (You substitute for any other vegetable, like spinach, broccoli, or leeks.)

  1 cup cheese, shredded 


1. Make Crust:  Make your pie crust and lie in a pie/tart pan.  Put in the refrigerator to chill at least 20 minutes.  Meanwhile, work on the filling.

2. Cook bacon, reserve fat: Cut up bacon and sauté over medium heat until cooked. Remove bacon from pan, but be sure to keep the bacon fat in the pan.

3.  Soften your veggies:   Saute onions in the bacon fat over medium heat for 1 minute; then add the shaved Brussel Sprouts. Cook for an additional minute.  Season with salt and pepper. Set aside.

4. Par-bake the crust:  Remove your chilled crust from the fridge.  Peirce the bottom of the crust with a fork (this prevents bubbling).  Place a piece of parchment paper over the crust and fill with dried beans (or pie weights if you have them).  Bake crust at 375 degrees for 10 minutes.

5. Fill the Crust:  Sprinkle bacon onto crust, then sprinkle the cheese, then onions and Brussel Sprouts.


6. Make Egg Filling:  Whisk together the milk, mustard, and eggs.  Season again with another 1 tsp of salt and cracked black pepper (about 1 tsp).  Pour milk and egg mixture into the crust.



7. Bake:  Bake at 375 degrees for 35-40 minutes, or until the top of the quiche is browned and a knife inserted into the center comes out clean.


8. Cool and Cut:  Remove quiche from oven and cool 10 minutes, which is enough time for the quiche to set, making it easier to cut.