Quiche Quarantine


I’m back with one of my favorite post-ride recipes! Sorry, I couldn’t help myself with the theme name 🤓

We make a variation of this quiche in our house, weekly. I love having it for lunch or dinner on a low key ride day and saving the leftovers for an easy meal after a long day.

Recently and I have developed methods to do all our rides self-sustained. From Strava spigot shout-outs and extra bottle cages, to Sam’s handlebar bag made from his old toiletries case and velcro straps. And it just so happens that PeopleForBikes and Canyon are on the exact same page with the #RideItOut campaign!

Bonus: these tips, and recipe, will likely come in handy when all this is over as well. Get in your quiche routine and send me pics of your creations! I promise you will be making this quiche forever 👩🏽‍🍳


8 servings

2 frozen pie crusts (flat version if possible), thawed

2 cups broccoli or asparagus, chopped

3 chicken sausage, sliced (substitute with turkey bacon or other favorite)

2 carrots, diced

1 bell pepper, diced

8 oz bag sliced mushrooms (I like cremini)

8 oz bag fresh spinach

Heat oven to 450 degrees. Heat 1 TBSP olive oil in an extra large skillet over medium-high heat. Sauté the carrots and broccoli for a few minutes, season heavily with salt and pepper. Add sausage and sauté mix until golden.

In the meantime, roll out the two crusts (see video). If you don’t have a cast iron pan, you can use two pie dishes (one crust per dish).

Add the mushrooms and sauté for a few minutes. Add the spinach and sauté until all the moisture is gone. Transfer mixture to the cast iron pan (or split between pie dishes).

12 large eggs

1 cup whole-milk ricotta (whole milk also work, non-dairy substitutes don’t work well here).

1 1/2 cup shredded sharp cheddar (or any cheese you like)

Whisk these ingredients in a large bowl and season with salt and pepper. Pour over the veggie mixture and gently spread out with a spoon so everything is evenly distributed.

Into the oven for 30-35 minutes Quiche is done when it’s poofed up and golden on top. Let sit for 5-10 minutes before serving. Pack leftovers in tupperware. I like it cold on-the-go but at home it heats nicely in the microwave and the crust stays flaky!

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Jess Cerra

Professional Gravelista -> Pinarello Former UCI Professional Road Cyclist President|CEO: JoJé Bar |jojebar.com | Chef Instructor: VEBA Resource Center
Road Biking, Cycling, Mountain Biking, Hiking, Mountain Running
Encinitas, CA

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