Make quiche for any meal and save leftovers for the lunchbox

I’ve always loved quiche.

I can’t remember the first time I had it, or if my mother used to make it when I was a kid, but I know I have never rejected an offer for a slice of good quiche.

In the past, I have tried to make it even easier by purchasing pre-made quiche shells – they were terrible. Part of the enjoyment of a good quiche is the buttery crust that holds it together.

As you may imagine, not all of my kids like quiche. If you are a regular reader, you may very well know who won’t eat such a thing in my house. Molly, 10, does not eat eggs. The list does not stop there, but that is another conversation all together.

Emma, 11, and Clay, 8, eat eggs, so quiche was on the menu recently.

I grabbed a bunch of spinach at the store, along with the usual pound of bacon. I mixed together the dough ingredients and sauteed the spinach.

With this much done, making the quiche would be a snap. I started the bacon cooking, which always lures people into the kitchen.

Molly and Clay worked on rolling out the dough, while Emma mixed the quiche base. It is so easy and a great recipe for any beginning cook to know. Just remember one egg to every half cup of milk.

The filling can be whatever you have on hand. It can be as simple as herbs and grated cheese. It can have sauteed vegetables and ham. Then, you just need enough egg mixture to cover your filling ingredients.

The crust needs to be prebaked, so we did that, then returned to the kitchen to fill the shell with our bacon crumbles, chopped spinach and egg mixture. The quiche bakes for 30 minutes or so, and after cooling slightly, it is ready to eat.

Try not to finish the quiche in one night. As mentioned, quiche is great as leftovers. It packs really well for lunchboxes or picnics, too.

Molly tried to pinch off the crispy edges of quiche dough to enjoy. Maybe someday she will get a little bit of filling with that crust bite and declare quiche edible. Margery Reed Poitras is a former professional chef who now cooks for her kids and occasionally for the more mature palate.