Quiche is like pizza: if it’s good, you can enjoy it cold, warm, or room temperature. It is also versatile in that it can be an appetizer/starter or a main dish. I first posted this fall quiche idea back in 2015. It’s the same great recipe, with just a little text and information update.
Quiche Crust
I am using my foolproof pie crust that I used for my Minced Beef and Onion Pies and Steak and Ale Pie. It’s flaky, buttery, and comes out perfect every time. It’s a very versatile pastry too. As I mentioned, I use this pastry for my savory pies, but this time, it’s not only used for the quiche here, I also use it for many more of my recipes. For me, the crust is just as important as the quiche filling. You can add pretty much any of your favorite vegetables to quiche, depending on the season. It’s a great way to use up leftover cooked vegetables.
Quiche Filling
I love a loaded quiche and this one is filled with seasonal veggies. For extra flavor (and everyone’s favorite), I added bacon. You can also add sweet potatoes, Brussels sprouts, or any of your favorite seasonal vegetables.
Cheese in Quiche
This is a non-negotiable for me. I like a good, sharp cheddar cheese or Gruyère. Something that I can taste (I wouldn’t use a bland Swiss cheese). In this, I added Parmesan cheese for a contrast of cheese flavor. Creamy goat cheese is a tasty option, but I do think topping with cheese is an important addition to help the top get lovely and golden brown.
Blind Baking Quiche Crust
I always blind bake my savory and sweet crusts. This is simply partially baking a pie or quiche crust without the filling. I prefer to do this because the bottom of the pastry can sometimes be raw when baked with the filling. I like to make quick work of my crust and make it in the food processor. If you don’t have one, I have included instructions on how to make the pastry by hand.
Quiche On-the-Go
This is a nice quiche idea for taking a slice or two on the go. The day after I made the quiche, I went on an overnight trip. Since I knew there would be a fridge in my hotel room, I brought a slice of quiche and a salad. I knew that I had a delicious dinner without having to order room service. If you are looking for other quiche ideas, I have a recipe for a potato and vegetable quiche that is not only stunning, but delicious too! If you’ve made my Autumn Harvest Quiche, please leave a star rating and review in the recipe. You can also write a comment or ask a question below.
Add the bacon, leeks, mushrooms and butternut squash to the milk and eggs and mix well. Stir in the cheddar cheese. Set aside.
- You may not use all of this. Just use enough until the dough comes together.
