This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, showers, and parties! Pour half the mixture into one prepared crust, the other half into other crust. Made this quiche many times and it always comes out picture perfect and delicious. I’ve never had the problem of finding quiche so rich that I couldn’t eat an entire slice—or, for that matter, the entire pan in one sitting.
Bake quiche: For 1 1/2 hours, until nicely bronzed on top and the custard is just set. I enjoy making this recipe – super easy and definitely fills the chicken & dumpling soup craving! Good candidates include sautéed spinach or chard; roasted or sautéed mushrooms, eggplant or zucchini; or roasted tomatoes or butternut squash.
Just stumbled on this entry after spending the better part of today working on my first ever attempt at Keller’s quiche. Our quiche may have gotten rejected from Princeton, but Daddy called in some favors and managed to get our sweet baby into Notre Dame. The second time, I made the crust from scratch using my own recipe (butter+flour+egg+sour cream+salt).
I’m still working on my pie-crust skills, but luckily, this is maybe the one dish where the crust is secondary to the filling. Perfect for breakfast, brunch, lunch or a light supper, this quiche recipe is quite forgiving – adjust to your liking by adding different vegetables, chopped bacon or even cubed halloumi.
I’ll definitely have to try this quiche in the summer when I have nothing else to do. Can’t wait. Bake your vegan quiche for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean. I usually tweek recipes but this quiche is perfect the way it is. It did take about 10 minutes longer to bake than stated in the recipe but that’s perfectly acceptable.