How to Make Quiche Real Men Will Eat

Every Easter, I pull out this recipe. Not only am I a creature of habit, but it’s also a dish that everyone from my vegetarian sister to my manly man father will eat. A thick slice of this quiche is delicious warm or cold and it’s even better re-heated two nights later when you find yourself standing in front of the fridge with an attack of the late night munchies.

A Quiche Recipe Real Men Will Eat

You will need:


  • 1 pie crust*
  • 4 beaten eggs
  • 1 1/2 cups milk (I used 1%, but you could go buck wild and use half and half or cream)
  • 1/4 cups diced yellow onion (or green, I imagine)
  • Salt to taste (omit if you’re adding ham or bacon)
  • Pepper to taste
  • Dash of nutmeg
  • 1 1/2 cups total of shredded sharp cheddar and havarti cheese
  • 1 tbsp. flour

Fillings (all optional):

  • 2 shredded carrots
  • 1 cup diced ham
  • 1/2 cups chopped spinach
  • Handful of cherry tomatoes, cut in half
  • 6 pieces bacon, cooked and chopped

*If you are making more than one quiche (I usually make one vegetarian and one with ham and bacon), just double, triple, etc. the ingredients listed above.


  1. Put the pie crust in a deep pie dish. Cover with a double thickness of foil and put in a 450-degree oven for 8 minutes. If you don’t use the foil, your pie crust will puff up and you’re pretty much screwed as it pertains to quiche. So use the foil.
  2. Remove foil and bake an additional 4 or 5 minutes or until the pastry is dry.
  3. Remove pie crust from oven and reduce the oven temperature to 325. Then, while the crust cools a bit…
  4. Toss the cheese with the flour and set aside.
  5. Stir together the eggs, milk, onion, salt, pepper and nutmeg.
  6. Add whatever fillings you’d like  to the egg and milk mixture, and then add the cheese.  Pour into crust and top with the cherry tomatoes.
  7. Bake for 40-45 minutes or until knife comes out clean when inserted in the middle.

Let it set a bit after you take it out of the oven and then serve.


About Anissa Mayhew

You can read more Anissa at her blog Free Anissa and as a contributing writer at Babble. She's at Twitter, FacebookG+, and Pinterest too. And yes, she's probably up to no good either.



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