This is a perfect brunch.  If you are having people over or if you are doing a shower this is a perfect dish you can prepare the night before and just cook it in the morning.  One of the hardest things with brunch is to keep the eggs warm or get up early enough to cook and prep in the morning and that is why I love things I can prepare the night before.  Not only that; Quiche makes an excellent left over the day after.  You can put almost anything you want in a Quiche, but the below recipe is my favorite.  They key to this Quiche is to cook the pie crust with Dijon mustard, that is what I think makes the delicious flavor of the whole thing.  Here is a link to my pie crust recipe.

Let me know what you like to put in your Quiche.

Print Recipe


Yield: 8 servings

Prep Time: 30 Minutes

Cook Time: 50 Minutes

Total Time: 1 hour 15 minutes


1 Pie Crust

4 ounces spinach

¼ cup mushrooms

¼ lb meat bacon or ham

1 cup grated Swiss cheese

½ cup cottage cheese

½ cup other cheese




3 eggs

1 cup cream

Dijon mustard


Prepare pie crust at 450 F for 10 minutes with some Dijon mustard on it. Then let cool.

Prepare mushroom, spinach & meat with nutmeg, basil, butter and salt and pepper.

Reduce heat to 350 degrees.

Sprinkle half of the cheese on the bottom of pie shell, then meat, spinach, mushroom combo, and then rest of cheese.

In a medium bowl, beat eggs and light cream, nutmeg and pepper until well mixed but not frothy.

Pour into pie shell. Sprinkle top with nutmeg.

Bake 35 to 40 minutes or until top is golden and center is firm when gently shaken. Let cool on wire rack for 10 minutes.

If the top of the quiche gets brown before the middle is done. Lower the temperature and let it cool slowly.