This spring inspired quiche is perfect for dinner or brunch!
Lately, Olivia has been my sidekick in the kitchen. Well, I should say, even more than usual. She always has been in the kitchen with me, but now that she’s 8, she can do so much more! I call her my “little boo chef” instead of sous chef. She’s always eager to help and even writes down recipes in a journal I give her. You would think the other two would be right with her, but they lose interest almost immediately.
I will truthfully say, some days it’s hard to have patience while your kiddo is trying to help you cook. There will be spilled milk or egg shells in the cookie batter to scoop out. But once you get the ‘cest la vie’ mentality, it can truly be fun. We crank our music and whip up some delish recipes.
Quiche is a great recipe for your kids to help with. Using premade pie dough helps a ton! I love how inexpensive eggs have been lately and I was brainstorming how to switch them up in our meal plan. We’ve done brinner (breakfast for dinner) quite a bit lately, but I’ve never made a whole quiche for the family!
This is a spring inspired quiche with fresh asparagus, red peppers, green onions and Swiss cheese. Instead of bacon, leftover Easter ham would be perfect for this! Olivia wasn’t sure about the cheese choice at first, but after sampling, she gave it the thumbs up. Total proof that when your kid helps you cook, they’re more likely to try new foods.
- 2 premade pie crusts , defrosted
- 10 eggs
- 1/2 cup Half + Half
- 1/2 red pepper , chopped
- 2 green onions , thinly sliced
- 4 stalks asparagus , thinly sliced
- 5 slices bacon , cooked + crumbled
- Salt & Pepper , to taste
- 2 cups Swiss cheese , shredded
- Paprika to sprinkle on top
Line 2 pie pans with premade crust dough. Set aside.
Preheat oven to 375º.
Chop all veggies and crumble bacon, splitting in two sections.
In a medium bowl, whisk eggs. Add half + half, then season with salt and pepper. Pour half into each pie shell.
Sprinkle veggies and bacon into each quiche. Top with Swiss cheese and a sprinkle of paprika.
Bake 40-45 minutes, or until golden brown and eggs are set.
Once the quiches are baked, you can freeze one by simply covering with plastic wrap, then putting in a gallon sized bag. To reheat, just defrost in the fridge overnight, then bake for 20 min OR frozen for about 30 minutes. I like to add extra cheese if I freeze it before reheating.