Caitlin’s Kitchen: Quiche

Real talk: it took me at least ten minutes to figure out how to spell quiche correctly.

Caitlin’s Kitchen is a new series I’m starting on the blog where I tackle dishes outside the realm of baking and confections. I am so excited to be sharing some of my favorite non-dessert foods with all of you. However, I don’t want to start this shift off too dramatically. Today I am focussing on quiche, a kind of savory pie.

Quiche is a great meal to make because it’s incredibly versatile. It’s also creamy, decadent, and just down right tasty. Whether you’re serving up this dish for breakfast, lunch, or dinner, it’s sure to be a crowd favorite. The anatomy of a quiche is fairly basic:

  • Crust
  • Eggs
  • Milk
  • Cheese
  • Spices
  • Vegetables and Meats

Luckily, this leaves lots of room for interpretation! Quite often, I reach for a store bought pie crust when constructing my quiche, for the purpose of saving time. However, there are plenty of great recipes out there for flaky, buttery bases. You can browse a couple I’ve been looking into here and here.

Often, when it comes to making quiche, my instinct is to add lots of vegetables. In such a rich dish, it’s easy to include lots of fiber and nutrients, without sacrificing taste. Also, adding strong, sharp cheeses can beautifully compliment whatever greens you select. My recipe below is adapted from Cooking Light. I’ve played around with the ingredients a little, changing up the vegetables and spices used, and the flavors compliment each other so nicely. This quiche is easy and delicious, a must have in your recipe repertoire.

Spinach, Artichoke, and Smoke Gouda Quiche 


1 Pilsbury Pie Crust

1 tablespoon olive oil

1/2 of an onion (thinly cut)

2 cups fresh baby spinach

1 cup artichokes

1 cup low-fat milk (this can be substituted for half and half if you prefer a creamier, more decadent quiche)

3/4 cup smoked Gouda cheese (grated)

salt, pepper, rosemary, and thyme to taste

3 large eggs


1. First, preheat your oven to 350 degrees Fahrenheit.

2. Let your chilled pie crust warm slightly before unrolling and fitting it into a 9-inch pie plate.

3. For the filling, begin by heating oil in a pan on medium-high heat. Add the onions and cook for about five minutes. Add the spinach and artichokes and sauté for two minutes longer.

4. Combine milk, cheese, and spices in a bowl. Whisk in eggs until the mixture is combined fully, and then stir in your vegetables.

5. Bake your quiche for 35 or 40 minutes, depending on the texture you prefer. Serve warm.

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