Posted May 01, 2024, Updated Jul 07, 2024 This is the best easy quiche recipe made from scratch! The flavorful egg filling made with your choice of meats and veggies is baked in a homemade pie crust for an absolutely perfect quiche you will make on repeat! Serve it with as part of a brunch spread with your favorite breakfast recipes, or for dinner with your favorite sides. In this post, you will learn how to make quiche using your preferred combination of vegetables, meats and cheeses. This easy quiche recipe is extremely adaptable to suit your tastes!
Quiche Recipe: Ingredients & Substitutions
Pie crust. I suggest making your own and halving this all-butter pie crust (instructions in this post and recipe card). You can substitute your favorite crust or use store-bought if desired. Onion I suggest red, white or yellow onions. Or substitute ¼ teaspoon onion powder for the onion if desired. Minced garlic. ½ teaspoon garlic powder is a good substitute for minced garlic. Olive oil. If using meat like bacon or sausage, you will not need olive oil. If you are making a vegetable quiche, use olive oil, canola oil, avocado oil or butter to cook the vegetables. Heavy cream. half and half is a good subsitute. Sharp Cheddar Cheese. Use your favorite cheese. Colby jack, pepper jack, mozzarella, etc. are all great choices. Add-ins. You can use just about any kind of vegetable in this quiche recipe. Some suggestions include: bell peppers, broccoli, zucchini, spinach, carrots, tomatoes, etc. If using spinach I recommend using 1 cup finely diced, not 2 or 3.
How to Make Quiche
We’ll walk through how to make quiche together step-by-step, and don’t forget to watch the video.
Make the Quiche Crust
If you’re making your own pie crust, remember it must chill in the refrigerator for one hour before rolling it and using it in this recipe. So prepare accordingly. Alternatively, you can use store bought and skip to the par-baking step. Begin by dicing and freezing the butter and preparing the ice water so all the crust ingredients are cold. Then, add the dry ingredients to the container of a food processor fitted with the “S” blade and pulse to combine. Next, add the cold water and butter and process until the dough pinches together. Turn the dough out onto a lightly floured surface and form it into two discs. Then, wrap the discs in plastic wrap, put them in an airtight container or plastic bag, and refrigerate for at least one hour, and up to 2 days. Once the crust is chilled and you are ready to make this quiche recipe, roll it out to fit the pie dish. Then set it in the pie dish. Pinch the edges, place a piece of parchment paper over the crust, then fill the crust with pie weights (or dried beans, rice etc). Since the crust takes longer to cook than the quiche filling, it has to be par-baked first. Bake the crust in an oven preheated to 375 degrees Fahrenheit for 20 minutes, then set it aside to cool while you are making the filling. Once the crust has baked for 20 minutes, remove it from the oven and reduce the oven temperature to 350 degrees Fahrenheit.
Make the Quiche Filling
These steps will show you how to make a vegetable quiche, as well as how to make a quiche with meat like bacon (or sausage, etc). To make a vegetable quiche, begin by sautéing the vegetables with olive oil until they are soft. Then, set the mixture aside to cool (so it doesn’t cook the eggs when added). If using meat like bacon (pictured below), you do not need to use olive oil because the meat releases the fat necessary to cook the onion and garlic. Cook the bacon with onion and garlic until the bacon is lightly browned. Then, add the spinach and set the mixture aside to cool while you make the egg filling. Note. spinach needs to be added towards the very end of cooking when the bacon is mostly browned since it cooks very fast. While the cooked filling mixture is cooling, whisk together the eggs, spices and heavy cream in a large bowl. Then, add the cheese and cooked vegetable or meat mixture. Next, stir the filling mixture to combine. Then, pour the quiche filling carefully inside the partially baked pie crust. Cover the outer crust with a pie crust shield (or make one out of foil), and bake for an additional 35-45 minutes. The quiche will “puff” up in the oven but it will deflate as it cools. Once it puffs that’s an indicator that it is almost finished cooking. You’ll know when the quiche is done because it will jiggle only very slightly and the top will relatively firm when pressed.
Cool & Serve
Let the quiche cool for at least 30 minutes before serving sightly warm with your favorite breakfast recipes.
Serve with a side of these crispy oven roasted potatoes and oven baked bacon. Serve it with winter fruit salad or summer fruit salad as a refreshing side. Make no knead bread or homemade biscuits for a crusty comforting side dish. Make some homemade cinnamon rolls or cinnamon bread for a sweet/savory combo. Banana bread or zucchini bread also pair well with this quiche recipe. Try serving it with a cup of coffee and some cinnamon scones or chocolate scones.
Store
Store leftover quiche in an airtight container in the refrigerator for up to 5 days.
Freeze
You can either freeze individual slices of this quiche recipe, or freeze the entire quiche.
Entire quiche. Make the quiche and let it cool to room temperature. Then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight and then heat in the oven set to warm until heated through. Freeze individual slices. Place leftover slices of quiche on a baking sheet and put them in the freezer to flash-freeze. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours and warm in the microwave or in the oven set to warm.
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