I make this on weekends and then I have a snack or meal for the week.  I’ve made this with regular milk or soymilk.  If using soymilk, the quiche may have to be cooked longer to set but the tossed flour with the cheese helps a lot to thicken.

Quiche - The Kitchen Bistro

Pie crust: pre-bake for 5-10 min (prick)
325 degrees

3 eggs
1 1/2 cup soymilk
1 1/2 cup cheese (toss w/ 2 TB flour)
1/2 tsp salt
1 tsp pepper

Whisk the eggs, milk, salt, and pepper
Toss the cheese with flour and add to the egg mixture

Leave plain or add parmesan cheese, broccoli, peas, shredded hashbrowns, or other seasonings like Italian seasoning or cajun

Bake 425 degrees
20-30 min

*I use unsweetened soymilk and make sure there is no added sugar (because usually they do) so the quiche doesn’t taste funky
*This quiche might take a little longer to bake because of the soymilk but the flour mixed with the cheese helps a lot to thicken and set the quiche
*Regular milk or cream works great too


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