Sundried Tomato and Basil Quiche (and other variations)

Quiches are one of my favorite foods and often under appreciated and overlooked! Key mistakes include over baking, under flavoring (often due to not pre cooking ingredients) and blending your filling so that the whole thing is just a mush of the same ingredients, and not adding enough cheese. Avoid these mistakes and you will be rewarded with a super easy and satisfying breakfast you won’t want to share.


  • 1 pie shell, unbaked - homemade if you live in a boat.. if you’re buying I recommend Trader Joe’s- it has the best buttery crust

        Egg mixture:

  • 5-6 eggs

  • 1 cup milk or heavy cream

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/4 tsp cayenne pepper

  • 1/4 tsp nutmeg

        Filling: choose one of the following, or invent your own depending on what you have! These are some of my favorites, but it’s not science!

  • ‘Fall favorite’: Roasted red pepper (buy in jars), butternut squash (cut into cubes and baked ahead of time), goat cheese

  • ‘Caprese’: Sundried tomatoes, spinach, goat cheese and shredded fresh basil

  • ‘Jalepeno Popper’: Jalepenos, bacon and cream cheese


What to do: 

Preheat oven to 425 degrees.

Mix the egg filling ingredients in a bowl.

Place other ingredients in pie shell. It’s best to pre sauté or bake most of these ingredients so that they shed their water content and are more flavorful. Briefly sauté fresh vegetables in olive oil (mushrooms, onions, peppers including jalepenos). Bacon is best pre baked or fried. Squash and potatoes are best pre-baked or fried.

Pour egg filling mixture over other ingredients.

Bake at 425 for 15 minutes. Then reduce heat to 350 degrees and bake for ~30 minutes until filling is set and quiche is beginning to brown.

Let cool and eat! Equally good warm and reheated or eaten cold the next day.