The fluffy texture in this Quiche reminds me of the egg bites that are so popular. It’s so light and airy it doesn’t leave you feeling heavy after the meal. I like to make it in this large amount to feed a crowd or as my families breakfast prep for the week. To make just one quiche the recipe could easily be cut in half.
I have adapted this recipe from the one my mom has used for years, by doubling her original recipe to feed a bigger crowd. Every time she makes this Quiche it’s gone quickly. I have also added the puff pastry crust, my kids really enjoy this buttery flaky texture. My mom usually makes this a Crust-less Quiche, if you do this make sure to generously butter the dish.
It is generally served with an array of fresh fruits and a variety of salads. I sometimes add crumbled sausage or bacon. Sliced jalapeno or fresh cilantro would take the mild spice to the next level. Mom has also used sautéed peppers and onions in her variations.