Cooking with Katie

Everything but the Kitchen Sink Quiche

This quiche is one of the most flavorful, ecclectic dishes I’ve ever made and it is SO great to make when you’re cleaning out your pantry/fridge! I call it “Everything but the Kitchen Sink” Quiche because it really does have everything but the kitchen sink in it. All the ingredients work so well together, though, and there’s so many that everyone is bound to find something that they like. But for all you picky palates, you can change up the ingredients however you want! You can use different cheeses, veggies, whatever’s about to go bad in your fridge…you get the idea!

  • 4-5 slices of bacon, cut into little pieces
  • 1 yellow onion, diced
  • 1-2 c mushrooms
  • 1/4 c diced sundried tomatoes
  • 1 little can of diced green chilies
  • 3-4 handfuls of fresh spinach, stems removed
  • 6 eggs
  • 1/2 c half-n-half
  • 1/2 c grated swiss cheese
  • 1/2 c grated gouda cheese
  • salt and pepper
  • 2 deep dish pie crusts

Cook the bacon in a skillet until it’s crispy, then set aside. Add the onions and cook until soft.

Chop up the sundried tomatoes…

The green chilies…

And the spinach.

Then throw it all in the saucepan along with the mushrooms and some salt and pepper. Let everything cook and then add the bacon back in.

Mix together the eggs, half-n-half, and cheeses and then add the vegetables.

Pour it all in your prepared pie crusts and bake it 375 degrees for about 30 minutes or until it doesn’t jiggle anymore. Enjoy!

Makes 2 quiches.


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