Quiche is one of the more versatile foods out there, and that's what I love about it so much. The recipe I share below is filled with bacon, shallots, gruyere cheese, and lots of roasted broccoli but I've made it before with different combinations (including a vegetarian version swapping in slow roasted tomatoes for bacon) and I've always had great results.
Another thing I love about quiche: It can be as much or as little of a project as you'd like. If you want to do a homemade crust, you can. If you'd prefer store bought, that will work great too! You can get fancy or stay simple with your mix ins, and it's going to taste great both ways. If you are looking to make your own crust, I used this recipe from Food52 minus the sugar and I removed two tablespoons of butter from the recipe as well.
It will stay fresh in your fridge for about 4-5 days. I haven't tried freezing my quiche yet, because no joke we always eat it too fast, but I will update this post once we've successfully tried that!
Because this is such a customizable recipe, hence the name of this post, I'll share the carb information with a few different cuts so that you can customize that piece too if needed when you create your own without having to recalculate carbs for the whole recipe.
Ingredients:
1 pie crust (homemade or store bought)
4 cups broccoli uncooked and chopped
4 strips bacon uncooked and chopped
1/2 shallot uncooked and chopped
5 eggs
1 cup milk (I used 2%)
1 1/2 cups shredded gruyere or cheese of choice
1/4 teaspoon salt (plus more to season broccoli)
Black pepper to taste
Cooking time: About an hour and a half including prep
Cooking instructions:
Pre bake your pie crust at 425 degrees for about 15 minutes. If the store bought or homemade crust has specific instructions for pre baking, go with those!
Prep your mix ins (broccoli, bacon, and shallots). You can do this in a variety of ways, but here is how I prepped mine:
Place chopped broccoli onto a lined cookie sheet and drizzle with olive oil. Season to taste with salt and pepper. Roast for about 15 minutes at 425.
Cook chopped bacon on your stovetop until crispy. Transfer to a paper towel.
Sauté shallots in a small amount of olive oil until transparent.
Reduce your oven temperature to 375 degrees.
Whisk together eggs and milk in a medium bowl. Add 1 cup of your shredded cheese, about 1/4 teaspoon of salt, and black pepper to taste. Combine and set aside.
Assemble your quiche. Layer broccoli, bacon, and then shallots in your pre baked pie crust. Sprinkle your remaining half cup of cheese on top of the mix ins. Then, pour your egg, milk, and cheese mixture over your mix ins. You can use a utensil if you notice any mix in items sticking above the egg mixture to level things out.
If you're worried about your crust getting burnt on the edges, you can cover it with tinfoil. Bake your quiche for 40-45 minutes until the center is set. Allow to cool about 20-30 minutes at least before slicing, and enjoy!
Carb and serving info:
Servings: 8
Carbs per serving: 18
Cabs in full recipe: 144
In case you want to customize, here is the carb breakdown for the full quiche:
Store bought pie crust: 96 carbs
Homemade pie crust (1 1/2 cups flour): 138 carbs
Egg mixture only (no mix ins): 15 carbs
All fillings: 48 carbs
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.
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