New England Clam Quiche
A savory New England clam quiche featuring creamy clam chowder, crispy bacon, and melted American cheese, perfect for brunch or a comforting dinner.
Ingredients
Instructions
- Bake the pastry shell at 400°F for 8 minutes.
- Remove the shell from the oven.
- Reduce the oven temperature to 325°F.
- Fill the pastry shell with clam chowder, cooked bacon, sautéed onion, and shredded American cheese.
- Mix eggs with sour cream, parsley flakes, and pepper, then pour over the filling.
- Bake until the filling is set and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or using half-and-half instead of sour cream. If you like a bit of heat, a dash of hot sauce can elevate the flavors. You can also substitute the bacon with cooked sausage or ham for a different twist. Chopped spinach can be added for extra greens.
Serving Suggestions
Serve the quiche warm or at room temperature for brunch or a light dinner. It pairs beautifully with a fresh salad, such as Broccoli-Cauliflower Salad(Must Prepare Ahead), for a refreshing contrast. A light fruit salad or some roasted vegetables can also complement the dish nicely.
Storage & Reheating
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions for a quick meal, but the texture may vary.
Nutrition & Diet Analysis (per serving)
Each serving of New England Clam Quiche contains roughly 19 calories, with 1g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh clams instead of clam chowder?
Yes, you can use fresh clams! Just steam them until they open, chop them, and mix them into the egg mixture along with a little clam juice. This will enhance the flavor and give the quiche a more authentic taste.
What can I substitute for the pastry shell?
If you want a healthier option, consider using a whole wheat or gluten-free pastry shell. Alternatively, you can make a crustless quiche by simply greasing the pie dish and pouring the filling directly into it; it will bake up beautifully.
How can I tell when the quiche is done?
The quiche is done when the filling is set and the top is golden brown. You can also insert a knife in the center; if it comes out clean, the quiche is ready. Allow it to cool slightly before slicing for easier serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).