1) Lorraine

2) spinach

3) cheddar jalapeño

The key is if you use any of the following: spinach, zucchini, eggplant, mushrooms; you have to sauté them separately first to remove all the water. Otherwise they will excrete water during baking and the bottom of the quiche will be all soupy/runny and won’t set.

Good luck.

My french grandmother made quiche with 3 eggs, a pint of heavy cream and 1/2(?) a cup of shredded gruyere. Added some ground black pepper and sometime some nutmeg. Usually she put in cooked bacon or ham and added 1/4(?) cup of shredded gruyere on top after pouring in the filling.
I like to add broccoli for vegetarian quiche. I tried tomatoes but it adds water and the consistency is off.
She also made the crust by hand. 1 stick of room temperature butter + about a cup of flour and a couple of teaspoons of water to get the right consistency. She wrapped up the dough and let it sit in the fridge overnight.

My grandmother's crustless quiche is easy and delicious

3 eggs, one cup shredded jarlesburg (measure after shredding, not before), one cup light sour cream, and some worsterhire sauce. That's the base.

I usually add one box of chopped spinach (defrost and squeeze the water out). But I've also made it with ham or bacon, asparagus, or anything else I have on hand

I don't make quiche often but when I do, it's usually part of a luxe brunch spread. This one is my go-to - it will easily feed 10 and the carnivores won't miss the meat, it's really good.

https://smittenkitchen.com/2012/04/over-the-top-mushroom-quiche/

I’m making quiche for my coworkers next week. There are ten people. I was going to make three quiches: two veggie, one meat.

What’s your favorite quiche recipe?

Thank you!