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Quiche AKA Everything that is about to go bad in my refrigerator !

For the most part, I am well planned out with grocery shopping and meal prep, I mean, it’s a big part of my job! But as life would have it, things come up and plans fall apart. This past weekend the weather was absolutely beautiful and of course we had to head up to North Georgia for hiking, fishing and fall festivities such as apple picking! We ended up eating Chick-fil-a and takeout for most of our lunches this weekend and thoroughly enjoyed ourselves. These changes in plans left the produce in my refrigerator longer than anticipated. This tends to happen every few months, but I love experimenting with new casseroles, soups and now quiches to minimize food waste, create a new veggie rich-dish and aim for the food prep to be under 20 minutes!

This week I was inspired to make quiche because a friend of mine gave me a sourdough pie crust recipe! If you have a sourdough starter, here is the recipe. It’s flaky, flavorful and down right delicious. I highly recommend it!


187 g AP flour

1TBS sugar

1 tsp salt

227 g grated cold butter

227 g cold sourdough discard


Mix the flour and salt into a bowl and set aside.

Mix the sugar into the cold sourdough discard and set aside.

Coat a large surface with flour.

In a large bowl combine the flour mixture, sourdough discard mixture and grated butter, begin mashing together with your hands to combine all of the ingredients together.

Once somewhat formed, pour the mixture onto a large floured surface and with a pastry cutter or fork begin forming together.

After the mixture begins to form together, use a rolling pin to roll into a dough shape while continually folding the dough over itself for layers.

Once formed into your desired shape, place in a baking pan!

If you don't have a sourdough starter or don't want to put in the effort to make your own crust, a store bought crust is perfectly fine!

By nature, I am a spring and summer person. I live for the sunshine! One aspect I appreciate about winter are all of the cozy and comfy foods. I enjoy meals that are hearty, nutrient dense, easy to prep and you can eat off for days! This brings us to the bulk of the recipe! The quiche filling!


4 eggs

½ cup Full Fat ricotta cheese

½ TBS mustard

Salt and pepper to taste

¼ cup Whole milk

½ onion, chopped

½ cup cut cherry tomatoes

2 cups raw spinach leaves

1 cup cut mushrooms

½ cup cut broccoli

½ cup shredded cheddar cheese

3 TBS goat cheese


Whisk together eggs, ricotta cheese, mustard, milk, salt and pepper until it turns fluffy!

Add in the onion, cherry tomatoes, spinach leaves, mushrooms, broccoli, cheddar cheese and goat cheese. Mix thoroughly. Pour the mixture onto the pie crust and bake at 400 degrees F for an hour! After an hour, check your quiche. Mine was not fully cooked, but the crust began to brown. I covered the whole quiche with tin foil and cooked for an additional 23 minutes. Take it out, cool and enjoy!

I love that quiche is fitting to eat any time of day. The pictures in this post are from dinner time, but I also ate leftovers for breakfast this morning. As a dietitian, I am always looking for ways to sneak in veggies for breakfast! If you are looking for a quick breakfast on the go, I heated up the leftovers in our toaster oven in tinfoil and gave quiche to our neighbor on their way out the door to eat in the car this morning!

The other component I aim for in meals is BALANCE. This quiche has a balance of protein & fat (eggs and cheese) + carbs ( crust- although not the healthiest) + veggies (all of them listed above)

Things I would like to add to my next quiche but I didn't have them in the house:


Sun dried tomatoes


The beauty of quiche is you can add most vegetables to it. Other veggies I thought about adding but weren't going to expire included: sweet potatoes, corn, brussels sprouts and asparagus!

What are your favorite ingredients to add to quiche?

I also wanted to give a shout out to this guy, my husband, Eric. He is always supporting my business and recipes. Here’s a sneak peak of what goes on behind Dietitian Dish. He is constantly helping me improve my content and willing to be a taste tester! ! He’s the best!

Thank you for your continued support of Dietitian Dish. Please checkout my website, or shoot me an email:

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