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Garbage Quiche

Garbage Quiche

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
CARAC

CARAC

Don't let the name fool you; this quiche is divine! It can be made with almost any veggies that you like. A great recipe if you have a handful of people to feed!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Evenly distribute bacon across bottom of each pastry shell, followed by half of cheese. Add broccoli, scallions, and tomatoes, then cover with remaining cheese.
  3. In a medium bowl, whisk together eggs, half-and-half, nutmeg, cayenne, salt, and pepper. Pour half of mixture into each pastry shell.
  4. Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until quiches are set in center.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TORRI77
22

TORRI77

2/27/2003

This recipe is an excellent dish for a party! My friends are asking to make them a pie till this day. I did a couple of different things. I used whole wheat pie crust, I made one pie with chedder and one with guyere cheese yummy! I added shredded carrots, spinache broccoli, red bell peppers, tomatoes. Instead of cayenne pepper I used black pepper. They don't call it garbage quiche for nothing you can add what you like! I'm going to make another pie with the same basic ingredient except I'll add spinach and seafood!

SARAHANDFRANKLIN
14

SARAHANDFRANKLIN

4/6/2011

Awesome! My husband (a chef) loved it too. We participate in a veggie co-op and I this week I got some Swiss chard that I didn't know how to use. I put the Swiss chard along with some mushrooms and broccoli in this quiche. Fantastic! I also used cheddar and mozzarella cheese because it was what I had on hand. We had it for dinner tonight and have a whole other quiche that I will take to work for lunch for the week. Lucky me! Even our extremely picky three-year-old ate it without (much) complaint. Definitely a keeper!!

Sarah Jo
11

Sarah Jo

12/28/2010

I cut the recipe in half, used leftover Christmas ham instead of bacon, kept the green onions and tomatoes at the same amount and I used three large eggs. Because I was out of fat free half-n-half, I used fat free evaporated milk. I did throw in one small chopped organic red pepper, a little dijon mustard, onion/garlic powder, and a little Frank's Hot Sauce. We all liked this, though for a half recipe, I'd like to double the cheese next time. This was a great way to use up odds and ends in the fridge and leftover Christmas ham. We ate this with leftover Unbelieveable Rolls, which are also from this site. NOTE: I did scrape out most of the innards from my roma tomatoes so they wouldn't water down or gooey up the quiche. I just cut it in half length-wise, then carefully used a spoon to scrape out the seeds.

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