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Katherine Schwarzenegger's Kitchen Sink Quiche

Courtesy Rubbermaid DuraLite Bakeware
Cook Time:
40 mins
Prep Time:
20 mins
Servings:
8
RATE THIS RECIPE
(13)

Chef notes

One of my favorite meals to make is my Kitchen Sink Quiche, a grown-up “breakfast for dinner” version of my mom’s eggs. Growing up, my mom’s favorite thing to make us was always scrambled eggs. She would often make a “kitchen sink” scramble which included whatever we had in the refrigerator.  As I’ve gotten older, I’ve grown a love for quiche because it’s one of those foods that is great at any time of day — plus it’s super simple to do!  The idea of being able to make a version of what my mom made but in quiche format immediately brings me back to childhood, which I love. My quiche is such a fun breakfast-for-dinner option to shake up a weeknight meal and is always yummy in the days to come.

Swap option: Picky eaters? Sub goat cheese for shredded cheddar. 

Equipment needed: 1.75-quart glass baking dish

 

Ingredients

  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 3 red baby potatoes
  • 1 small yellow onion, peeled and diced
  • 1 bell pepper, sliced into 1/4-inch strips
  • 1 cup spinach, chopped
  • 12 eggs
  • 3/4 cup heavy cream or whole milk
  • 3 ounces bacon, cooked
  • 2 ounces chevre or soft goat cheese
  • 1 tablespoon fresh chives, chopped
  • fine sea salt and freshly ground black pepper, to taste

Preparation

1.

Preheat oven to 350F. Generously grease the base and sides of your baking dish with half of your butter, then dust with flour to prevent sticking. 

2.

Wash the potatoes (do not peel), and slice paper thin (or use mandolin) into rounds over the base of the dish, distributing evenly. 

3.

In a 10-to 12-inch skillet, melt the remaining butter into the oil over medium heat, then add the onions. Cook for 2 or 3 minutes, stirring occasionally. Add the peppers and cook this mixture until the onions are translucent and the peppers are soft, 6 to 7 minutes. Do not let the onions brown. 

4.

In a large mixing bowl, whisk the eggs and the cream, adding a good pinch of salt and 5 or 6 grinds of black pepper. Add in chopped spinach. 

5.

Chop or tear the bacon into 1/2-inch pieces and scatter over the potatoes, then add the pepper and onion mixture. 

6.

Carefully pour the egg mixture into your dish, trying to not disturb the other ingredients. Pinch small pieces of goat cheese or scatter shredded cheddar over the surface, sprinkle the chives, and finish with another grind of pepper. 

7.

Place in the oven for about 30 to 40 minutes or until the center does not wobble. Let cool slightly then serve.