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This summer quiche recipe is perfect for the lazy days of summer. One of the reasons I love quiche is that you can eat it either hot or cold. I cook a quiche in the evening when it’s cooler outside and then I eat it cold the next few days for lunch. I have an easy healthy meal available, and I don’t need to heat up the kitchen when it’s hot outside.
Easy Summer Quiche Recipe
Quiche is a very versatile recipe to make. It’s basically a pie crust, eggs, half and half, cheese, and meat and/or vegetables. Exactly what I put into my vegetable quiche recipe really depends on what’s growing in the garden and what I need to use up in the refrigerator. With this summer quiche recipe, I had garlic scapes to use along with some ham in the refrigerator. If you don’t have garlic scapes in the garden, you should be able to find them in the produce department at the grocery store during the summer. Or, check at your local farmer’s market. A garlic scape is a bud and curly stem of the garlic plant.
You can easily create this same quiche recipe with broccoli, asparagus, scallions, or spinach for the vegetable. While I prefer Swiss for my quiche, I have in the past added a bit of cheddar or Monterey jack cheese when I had it. I enjoy quiche with ham and bacon, or leave the meat out and add more veggies instead.
You can enjoy this easy summer quiche recipe for breakfast, lunch or dinner. It’s delicious both hot and cold. You can make it in a traditional frozen pie crust. Or, you can use a gluten-free pie crust if you have gluten intolerance issues. We make it ahead of time and refrigerate it. That way, when the house is hot in the evening, we have a simple dinner that does not heat up the house.
Quiche is actually a French word. But, it originated in Germany from the word kuchen which means cake. How cake turned into an egg pie type recipe, I am not exactly sure. Quiche Lorraine is a French dish that is a quiche made with cheese and bacon. It’s named after the Lorraine region of France where this dish originated.
If you’d prefer a vegetarian summer quiche recipe, you can simply leave out the meat. It’s just as delicious with just the garlic scapes. Or, you can try one of the meatless bacon or meatless sausage options. We have quite a few of them in our grocery store. Or, you can use this version which is soy and meat free.
I made this easy summer quiche recipe in a 9″ store bought frozen pie crust because I really hate making pie crust. But, if you want to make your own pie crust, you will need to start with a 9″ pie plate. I really love Pyrex because it’s so durable. But, a non-stick pan is easiest to clean.
Serving this summer quiche recipe
You can serve this summer quiche recipe either hot or cold. If you want to serve it hot, allow it to cool for 5 minutes before cutting it. If you prefer to serve it cold, refrigerate it within two hours of cooking it. And, then serve it the following day. Quiche will stay good in the refrigerator for three to four days. Or, freeze it by the slice for up to a year.
What do you enjoy in your summer quiche recipe? If you’re looking for a simple crustless quiche recipe, why not try this basic crustless quiche recipe next time. Or, learn how to make a frittata to use up leftovers.
If you’re looking for another delicious summer recipe to try, try my iced rhubarb tea recipe. It’s delicious on a hot summer day. We have a huge rhubarb plant in the corner of our yard. But, I understand that it’s not as easy to grow in the south as it is in Vermont. Sometimes, you can find it in the specialty section of the grocery store.
Summer quiche recipe with ham and garlic scapes
- 1 gluten free pie crust,
- 1 cup half-and-half
- 4 eggs, slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (about) chopped ham
- 1 cup shredded Swiss cheese
- 1/2 cup chopped garlic scapes (bud removed)
- Preheat the oven to 350F.
- Place the ham, garlic scapes, and cheese in the pie crust.
- Mix the rest of the ingredients in a bowl and pour over the pie crust.
- Place the quiche on a cookie sheet lined with parchment paper for easy clean up.
- Bake about 45 minutes or until a knife inserted in the center comes out clean.
- Remove from the oven and let stand for 10 minutes before cutting.
- Refrigerate and enjoy either warmed up or cold.
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Amount Per Serving: Calories: 350 Total Fat: 22g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 167mg Sodium: 550mg Carbohydrates: 22g Fiber: 1g Sugar: 3g Protein: 16g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.