One of my favorite weeknight meals is quiche. There are many ways to make a quiche, but this particular recipe is our family’s go-to recipe. The combination of proteins and veggies it will certainly fill you up. This quiche has no crust – crust isn’t a must. We have tried it both ways, with a crust and without, but it is far easier to make without the crust and it also shaves a few unnecessary calories from the nutritional facts.Break out the eggs for this recipe, you are going to need them! This versatile dish works great for a weeknight dinner, brunch, or breakfast. This also makes great leftovers, just pop it into the microwave the next day and you’re ready for a delicious meal in minutes!
We usually use Polish kielbasa in the quiche but you could use a variety of different meats. It can be a great way to finish off leftovers. I’ve used ham, Canadian bacon, brats, and sausage which were all very tasty. You could also use a roasted chicken, but with the low-fat content in white meat it may dry out fairly quickly.
I like to make my quiche in a large baking dish. I start by spraying it with a non-stick spray which helps when it’s time for serving and clean-up. This dish is a little forgiving when it comes to overcooking it, but you’ll want to keep an eye on it. Bake the quiche until the internal temperature is at least 165 degrees but not more than 185 degrees. This typically takes about 40 minutes in a 375-degree oven but may vary according to the ingredients and pans used. Please use a thermometer as it’s the only way to accurately tell if the quiche is done.