Loaded Quiche

I made this quiche a week or so ago because I wanted to use up leftover heavy whipping cream, and it indeed was a good choice.  This was so rich and delicious!


  • 9 inch pie crust ( homemade or store bought)
  • 6 eggs
  • Beef meatballs (200 g, chopped )
  • Heavy whipping cream ( 1 cup)
  • Crumble Goat Cheese (45 g)
  • Eight Round Zucchini (chopped)
  • Portobello Mushroom (chopped)
  • Red Onions (chopped)
  • Fresh Sage (diced)

What you’ll need

  • Omelette or Frittata pan
  • Measuring cup
  • Kitchen scale
  • Mixing bowl
  • Wooden Spoon
  • Spritzer

What I did

I used a  good quality store-bought crust which was very flaky. In a mixing bowl, I whisked 6 eggs and added the heavy cream. I weighed out a total 200 g ( zucchini, mushrooms and onions) and added to the egg mixture as well as the cheese and precooked meatballs in a large mixing bowl.

The quiche filling mixture was split in two; into the omelette pan that has been lightly spritzed  and the pie crust.

I baked the quiche for 40 minutes ( with crust) , 25 minutes (crust less) in a preheated 360 F oven.


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