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Aunt Dolly's Savory Everything Quiche

I love to cook and try new foods and recipes. Danish dessert reminds me of my childhood; it's perfect for when I need a little comfort food.

Aunt Dolly's Everything Quiche

Aunt Dolly's Everything Quiche

There Is No Set Recipe

The basic ingredients such as eggs, cream, and cheese remain the same in this recipe. The add-ins vary widely depending on your taste, mood, or occasion. I tend to make this the way my aunt did, which turns out to be a rather salty and savory dish. If your tastes run on the less salty side, you may vary the ingredients.

Adding roasted red pepper and/or stuffed Spanish olives adds a lot of color to the dish and makes it more festive. I love the taste of the salty capers too.

The recipe may be vegetarian or not vegetarian. There have been times when I reduced the number of vegetables and added chopped ham or chicken.

Cook Time

Prep timeCook timeReady inYields

30 min

30 min

1 hour

8 hors d'oeuvre size slices, 6 meal size slices

Here Are Your Suggested Choices of Vegetables

I always use capers, red peppers, canned artichoke hearts (marinated or not) and stuffed Spanish olives. This will yield a salty flavored quiche. For less salty flavor rinse the capers or omit and don't add salt.

Neutral Tasting VeggiesSalty Tasting Veggies

Roasted Red Pepper (diced)


Artichoke Hearts (slivered)

Spanish Olives, Stuffed or Plain, chopped

Chopped Black Olives

Kalamata Olives

Ingredients: The Vegetables Vary to Taste

  • 3 large eggs, beaten
  • 1/2 cup cream or milk
  • 8 oz cheddar cheese, shredded
  • 2 cups vegetables, marinated
  • Pinch salt, optional
  • 1/2 Teaspoon black pepper, ground


  1. Set the oven to 350 degrees.
  2. Lightly grease an 8 inch wide by 1 inch deep Pyrex, Corning, Visions or similar bakeware. Do not use a non-stick pan as you will be cutting this in the pan and the cutting will scratch non-stick cookware.
  3. In a small mixing bowl, beat the eggs and add cream. Add salt and pepper if desired.
  4. Add all your vegetables to a bowl and toss together. Put in the baking dish in such a way as to evenly distribute each vegetable. Sprinkle shredded cheese over vegetables.
  5. Slowly pour the egg and cream mixture over the top of the cheese so it fills in all the spaces between the vegetables.
  6. Bake for 30 minutes or until a toothpick inserted in top comes out clean. Remove from oven and let sit for 10 minutes.
  7. Cut in slices in whatever size you desire. Smaller slices work well for hors d'oeuvres. Larger slices work better for a meal.

Do you always follow a set recipe?

© 2018 Ellen Gregory