Quiche Recipe

Quiche is a flavorful egg custard baked in a pie crust. Some of the best-known egg pies are the Quiche Lorraine, which is a French tart made from bacon and cream. The basic ingredients of quiche are eggs, cream (or milk), and cheese. The filling possibilities can include ham, seafood, poultry, and vegetables. It takes little effort to prepare the filling. You can buy the pie shell already made or make a homemade pie crust.

Quiche can be served any time of the day, including a savory brunch recipe. Serve it with a tossed salad for lunch and make it into dinner by cutting up small servings for hors d’oeuvre.

For a crustless quiche omit the pie crust and bake in a well-greased pie pan. Although similar to a frittata, a quiche is a creamy custard-based pie, whereas frittata is more of an omelet-based egg dish that is cooked on the stovetop then finished in the oven.

A crustless quiche is prepared and baked without a pie crust. You want to grease your pie pan well before pouring the filling into the baking pan. Although similar to a frittata, a quiche is a creamy-based custard pie, whereas frittata is more of an omelet-based egg dish that is cooked on the stovetop then finished in the oven.

Quiche is an egg pie with a creamy and soft egg filling. Add texture and contrast by adding chopped ham, crispy bacon, or sauteed vegetables. When slicing into a quiche it is rich, light, and delicate yet still holds its shape from the eggs and cheese.

One of the easiest ways to make quiche is to use an already ready pie crust. You can buy refrigerator pie crust at the grocery store or make a batch of homemade pie crust in minutes!

1. Place the unbaked pie crust into a pie pan and crimp the edges.
2. Whisk the eggs, cream, salt, pepper, and chicken bouillon powder. Pour into the unbaked pie crust.
3. Drop the breakfast sausage, and sliced ham over the egg filling. Top the pie with cheese.
4. Bake for 30-40 minutes or until the center rises like a dome.
5. Makes 8 slices. Let the pie cool before slicing and serving.

What’s In Quiche? The main ingredients found in Quiche Pie: eggs, cream, spices, and toppings. 

Chicken bouillon* is a salty flavorful spice that enhances the flavor of eggs. To omit, increase the salt.

Quiche makes a great make-ahead pie! I like to bake it the night before for an easy breakfast dish the next morning. Leftovers reheat wonderfully in a toaster oven!

A quiche recipe has simple filling ingredients of eggs and cream. The toppings can be adaptable to any fresh vegetables, meat, or poultry. Quiche can be mixed together in less than 5-minutes and the oven bakes the pie until done! Here is what this quiche recipe requires:

• Pastry- 1 pre-made pie crust (uncooked)
• eggs- whole fresh eggs.
• heavy cream- or milk can be used. The cream will make for a richer pie.
• Spices: salt, pepper, and chicken bouillon make a flavorful and savory pie filling.
• Cheese- processed cheese, like Velveeta or American cheese adds a velvety creamy cheese texture. I like to use a combination of cheddar cheese, mozzarella, and American cheese. You can omit all three if you use Velveeta Shreds.
• Meat: I dollop uncooked breakfast sausage right into the egg filling once it’s in the pie crust. Ham goes well with the sausage.

For the creamiest quiche filling, you want to use cream and a good melting cheese like Velveeta. Using all cheddar cheese can dry out the pie, especially on top.

Use cheese blends for a variety of cheesy goodness. I like to use a combination of processed cheese, cheddar, and mozzarella. If you don’t have Velveeta, simply dice a small stack of American cheese slices (about 3-4 oz.)

To save the hassle of cutting or grating cheese, Velveeta has a bag of Velveeta shreds that you can use for the cheese blends.

Basic quiche consists of eggs, cream, and seasoning. Here is how to make any flavor quiche and if you don’t have a flaky pie crust shell, skip the pastry and pour egg mixture right into a pie pan for a crustless quiche!

Keep the egg base the same and add any of these topping variations to make any flavor quiche you wish;

Quiche Lorraine: 6 slices crumbled bacon, 1/4 cup minced green onion, 1 cup shredded Swiss cheese, 1/4 teaspoon ground nutmeg, 1/4 teaspoon dry mustard. Omit chicken bouillon powder from the egg base.

Seafood Quiche: 1 cup cooked shrimp or crabmeat, 1/4 cup chopped onion, 1/4 cup chopped red bell pepper, 3/4 cup shredded Gruyere cheese, 1 teaspoon dried tarragon.

Spinach Quiche: 1 (10 oz) package of frozen chopped spinach (defrosted and well-drained), 1/2 cup crumbled feta cheese, 1/4 teaspoon dry mustard, 1/4 teaspoon dried tarragon.

Mushroom Quiche: 1 cup sliced and sautéed mushrooms, 1/2 cup shredded Cheddar cheese, and 1/2 teaspoon dried basil.

Storing: Store leftover quiche in the refrigerator for up to 3 days. Quiche pie can be prepared and baked the night before. Reheat before serving.

Quiche can be frozen before and after baking. Be careful to flash freeze the filling in the pie crust shell first, before wrapping and storing longer in the freezer.

To Freeze before baking: assemble the quiche and place it on a baking sheet. Freeze until firm. Wrap in aluminum foil or place into a large freezer bag. Keep frozen for up to 1 month.

To Freeze Quiche after baking: prepare and bake the quiche. Cool completely before wrapping in foil.

To reheat: frozen pies remove from the freezer and bake in pre-heated 350°F for 25 minutes. Give an extra 10-20 minutes for the unbaked quiche. You do not need to thaw frozen quiche pies before baking.

For a rich and creamy quiche filling use cream. Milk will work, however, heavy cream will give the richest and creamiest filling. Use an equal amount of milk to substitute for the cream.

Use half-in-half or a combination of half cream and half milk.