Lunch or Dinner Quiche

by on February 20, 2012
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Start with Grandpa’s recipe for BASIC CUSTARD

  • 1/4 CU each Grated Swiss & Gruyere
  • 1/2 CU chopped hamburger (cooked) or ham (cooked)
  • 1/4 CU frozen spinach (thawed)
  • 1 tsp oregano


You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.
Use commercial pie crust in place of Step 5 of the Basic Custard recipe, or MAKE YOUR OWN

  1. Prepare custard as shown in other recipe
  2. Place the above filling into a pie crust or four small well-greased ramikins without any crust.  DO NOT pack the fillings down.
  3. Slowly drizzle custard over top of filling until it “starts to show” This will be about 1/2 inch below the top of the shell or bowl
  4. Top with a sprinkling of parsley.
  5. Bake for 60 minutes at 350 degrees.
  6. Allow to rest 10-15 minutes before cutting

This recipe is for 2-4 people. To increase to eight people (or two pie crusts) use 1 CU each of Swiss and Gruyere, 2 CU chopped meat, and 1 CU spinach.


  • Sauteed mushrooms
  • Cooked chicken
  • Brocolli florets
  • Chopped olives
  • Finely shredded cabbage
  • Diced onion
  • Bell pepper
  • Jalapeno pepper
  • Minced garlic
  • Crab


  • Grated Parmesan cheese and butter, then cook 5 minutes more.


Find more like this: Casseroles and Pan Dishes, Dinners, Lunches, Meals for Thomas

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