A basic quiche is one of life’s simple pleasures. Its creamy custard filling and endless choice of extras (cheese, mushrooms and ham, to name but a few) make it a satisfying and tasty meal. It can be enjoyed warmed as a savoury dinner, or served cold for lunch with a simple side salad. Keep pre-baked pie shells on hand to easily whip up a delicious meal the whole family will enjoy.
Things You'll Need
- 4 eggs
- Pre-baked pie shell
- 1-2 cups of cream or milk
- Salt and pepper
- Pinch of nutmeg (optional)
- Additional fillings (see variations below for filling suggestions)
Instructions
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Step 1
Preheat oven to 375˚ F (190°C). Sprinkle cheese and any other fillings you’d like onto the bottom of your pie shell.
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Step 2
Whisk together the eggs and cream (or milk) until smooth with a custard like consistency.
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Step 3
Carefully pour the mixture into the pie crust.Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it’s done! Let stand for 10 minutes before serving.
Variations
Quiche Lorraine: Combine 6 slices crumbled crisp bacon, 1 cup (250 mL) shredded Swiss cheese, 1/4 cup (60 mL) minced green onion, 1/4 cup (60 mL) each green and red pepper strips, 1/4 tsp (1 mL) ground nutmeg, and 1/4 tsp (1 mL) dry mustard.
Mushroom Quiche: Combine 1 cup (250 mL) sautéed sliced mushrooms, 1/2 cup (125 mL) shredded Cheddar cheese, and 1 tsp (5 mL) dried thyme.
Ham and Cheese Quiche: Combine 3/4 cup (175 mL) shredded Swiss cheese, 3/4 cup (175 mL) diced cooked ham, 1/4 cup (60 mL) chopped red or green sweet pepper, and 2 tsp (10 mL) finely chopped fresh chives.
FAQs
Quiche is a savory egg custard baked in a flaky pie crust shell. Though you can certainly make a crustless quiche, too! The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables.
Do you need to prebake pie crust for quiche? ›
And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.
What is the formula for quiche? ›
Quiche Ratio: 1 large egg to 1/2 cup of dairy
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
Can I use milk instead of heavy cream for quiche? ›
While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.
What not to put in quiche? ›
2. Using too many eggs in the custard. The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting.
Is quiche made with heavy cream or light cream? ›
Heavy cream is traditional in Quiche Lorraine, however, we seem to have better luck with light cream in our quiche recipes. They bake up lighter and the filling ingredients really shine through instead of getting masked by the milk fat.
Which pie crust is best for quiche? ›
Best Overall Quiche Crust: Pillsbury Pie Crust
The crusts are rolled up, so they don't take up a lot of room in your fridge or freezer, and they are super easy to work with. Just thaw overnight in the fridge, unroll gently to fill your pie dish, and either blind bake, or fill and bake, depending on your recipe.
Do you poke holes in pie crust for quiche? ›
Poking holes allows steam to escape
The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.
Should I bake the pie crust before filling? ›
There are a few instances, actually. You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.
What temperature should quiche be cooked at? ›
Place quiche on baking sheet. Bake uncovered in hot oven until quiche reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove from oven.
If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.
How long should quiche rest before cutting? ›
Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden and filling is set, 25 minutes. Allow quiche to set before serving, 5 to 10 minutes.
Is quiche healthy? ›
Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.
Why isn't my quiche creamy? ›
Too little dairy, and your quiche will be dry instead of creamy.
What is a quiche base made of? ›
Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them.
Are quiches healthy? ›
Not always healthy, quiche could be a diet downfall! Prepared with heavy cream and cheeses and baked in a piecrust, there can be excessive calories and fat.
What's the difference between quiche and quiche lorraine? ›
To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.
What's the difference between egg pie and quiche? ›
The crust is usually topped with a pastry lid, but is sometimes left open. A bacon and egg pie differs from a quiche, most notably due to the absence of cheese and milk and the presence of an upper crust. Also the eggs are not beaten and are whole, or at the most yolks pierced.
