Quiche Recipes

This Easy Quiche Recipe starts with a premade pie crust but no one has to know! It’s loaded with ham, cheese and green onions and is the perfect easy breakfast or dinner!

You can really add anything you want to this easy quiche recipe — other vegetables, different cheeses or seasonings — but ham and cheese is our favorite way to do it up. I don’t know about you, but we love eggs for any meal of the day here. We’ll take any excuse to enjoy them for breakfast, lunch or dinner, and this easy quiche recipe definitely bridges the gap between all three. I love keeping my quiche recipes easy, and serving them up with lovely fruit or a beautiful fresh salad!

If you love eggs as much as we do, you might also like this Overnight Breakfast Casserole with Bacon or this Mexican Slow Cooker Breakfast

There are so many variations on a classic quiche recipe, but I wanted to keep things super simple this time around. We’re starting with a premade, refrigerated pie crust and filling it with all the good stuff!

You can definitely use a premade, frozen pie crust that has already been pressed into a disposable pan if you want to make this quiche even easier, but I like to roll mine out and bake it in one of my own pie plates. That way no one has to know about the shortcuts we took!

Easy Quiche Recipe

This Easy Quiche Recipe starts with a premade pie crust but no one has to know! It’s loaded with ham, cheese and green onions and is the perfect easy breakfast or dinner! You can really add anything you want to this easy quiche recipe — other vegetables, different cheeses or seasonings.

Prep: 15min

Total: 50min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 299 kcal, Carbohydrate 16 g, Protein 15 g, Fat 18 g, Saturated Fat 7 g, Cholesterol 190 mg, Sodium 705 mg, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 refrigerated pie crust
• 6 large eggs
• ¾ cup milk (or cream)
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup cooked ham (chopped)
• 1 ½ cups shredded cheese (divided)
• 3 tablespoons green onions

Instruction:

1. Preheat oven to 375°F.
2. Unroll pie crust and press into a 9″ pie plate, crimping the top edges if desired.
3. In a large bowl, whisk together eggs, milk, salt and pepper.
4. Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.
5. Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Quiche Recipe

This is a perfect base quiche recipe and it’s all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

Prep: 2h40min

Total: 4h

Yield: 8

Ingredients:

• 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
• 4 large eggs
• 1/2 cup whole milk*
• 1/2 cup heavy cream or heavy whipping cream*
• 1/4 teaspoon each salt and pepper*
• 1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
• up to 2 cups add-ins (see recipe note)
• optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste

Instruction:

1. I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
2. On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
3. While the crust is chilling, preheat oven to 375°F (190°C).
4. Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
5. Reduce oven temperature to 350°F (177°C).
6. In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
7. Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving—it’s fantastic at room temperature!
8. This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

Easy Quiche Recipe

The best easy quiche recipe packed with spinach, ham, and cheese, or any other fillings you prefer! Great for breakfast, brunch, or dinner.

Prep: 15min

Total: 60min

Yield: 6

Serving Size: 1 of 6

Nutrition Facts: servingSize 1 of 6, calories 255 kcal, Carbohydrate 19 g, Protein 16 g, Fat 13 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 151 mg, Fiber 2 g, Sugar 3 g, unSaturated Fat 7 g

Ingredients:

• 10 ounces frozen chopped spinach (thawed)
• 1 refrigerated pie crust
• 5 large eggs
• 3/4 cup milk ((I used 1%; or use whole milk or a combo of milk and cream for more richness))
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon hot sauce (such as Tabasco (optional))
• 1 cup diced cooked ham
• 3/4 cup 1/4-inch-diced melty cheese (such as Gruyere or white cheddar* (about 3 ounces))
• 2 green onions (finely chopped)

Instruction:

1. Preheat the oven to 375 degrees F. If your frozen spinach is not already thawed, thaw it in the microwave per the directions. Place the spinach in a colander and squeeze out as much liquid as possible. Set aside.
2. Blind Bake the Crust (If your crust comes pre-formed in a disposable pan). Place the pie dish on a baking sheet and bake for 3 minutes. Remove it from the oven, prick it all over with the tines of a fork, then return to the oven and bake until light golden, about 10 minutes more. Reduce the oven temperature to 350 degrees F. See notes if you use a pie dough sheet or make your own dough.**
3. Prepare the Filling: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and Tabasco.
4. Squeeze and blot more water out of the spinach (you want it as dry as possible), then scatter it evenly over the bottom of the blind-baked crust. Sprinkle the ham, cheese, and onion over the top of the spinach.
5. Carefully pour the egg mixture over the top.
6. Bake the Quiche: Bake the quiche on the baking sheet, until a knife inserted 1 inch from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let the baked quiche rest for 5 to 10 minutes, then slice and serve.

How to Make Flavorful Quiche | Quiche Recipe | Allrecipes.com

FAQ

Is heavy cream better than milk for quiche?

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Do you have to pre bake a crust for a quiche?