Zap Bites: Springtime Quiche


I love eggs and eat them for a meal at least once a day without fail. Lately, one of my favorite ways to eat eggs is quiche!

Making a quiche is simple, and the result is always incredibly delicious. It’s one of the most versatile recipes to make since you basically need eggs, milk, cheese and a pie crust. All of the other ingredients are left up to your imagination and what items are in season.

I wanted to share a basic recipe, but feel free to tailor to your liking by stirring in your favorite seasonal veggies or cheeses. I like to serve mine with a light arugula salad on the side for the perfect brunch meal.

If you’re not up for baking, I did have a fantastic quiche at Le Pain Quotidien last week with asparagus and goat cheese!


1. 1 pre-made, frozen pie crust 2. 4 strips of super crunchy bacon 3. 3 tablespoons of cream cheese 4. 1/2 cup of shredded pepper jack cheese 5. 1/2 cup of shredded extra sharp cheddar 4. 6-7 eggs 5. splash of water 5. chopped green onion to garnish 10. salt and pepper to taste

STEPS: 1. Preheat your oven to 350°, and place bacon on a baking sheet and cook until very crunchy. When they’re done, place onto a plate covered with a paper towel to soak up the grease. Break them into small pieces. 2. In a bowl crack all the eggs and add a “splash” of water. Season the egg mixture with salt and pepper. Think about how much salt and pepper you would put on one egg if you were to eat it solo, and do that 10 times. 3. Cut the cream cheese into bite sized pieces. Set aside on a plate. 4. Add a layer of cheese to the bottom of the crust. Add a layer of bacon, and pour some of the egg mix into the crust. Then once the “first” layer is complete, add the cream cheese and repeat until the crust is full but not running over with raw egg. 5. Gently pop the quiche into the oven at 350° for 40 minutes, or until the middle is no longer runny. It will probably puff up a bit out of the crust. That’s okay; it will settle back down once it's come out of the oven. 6. Garnish with green onion

Stephanie Reay, Publicist