Simple and Delicious Homemade Quiche | Recipe and Formula
A simple quiche is one of my favourite go-to meals because it’s nutritious, delicious, and incredibly versatile. Whether you’re serving it for breakfast, lunch, or dinner, it’s always a crowd-pleaser. I love experimenting with different flavours and ingredients, depending on what’s in season or available in my pantry. This simple quiche formula allows me to adapt and customize the recipe easily, ensuring that every quiche I make is both unique and satisfying.
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I always enjoy making and serving quiche. It’s a versatile dish that’s easy and fun to prepare, especially as the seasons change and new ingredients become available. Quiche is not only high in protein and healthy fats but can also be packed with a variety of vegetables, making it a well-rounded, nutrient-dense, and delicious meal.
The Crust
For the crust, my go-to is my simple whole grain pie crust. It is easy to roll out, easy to bake, and comes out flaky with deep flavour from the whole grain flour. But I think you can use whatever kind of crust you prefer. From gluten-free crust, to 100% ancient grain crust, or even low-carb crust, the crust world is your oyster. However, because quiche filling starts as liquid, you’ll need to blind bake your crust before baking the quiche inside of it.
Blind Bake
When to Blind Bake:
- Custard Pies: Pies with a custard filling, like pumpkin or lemon meringue, require blind baking to prevent a soggy bottom.
- No-Bake Pies: Pies with fillings that don’t need to be baked, such as fresh fruit pies or some cream pies.
- Quiches: Ensures a crisp crust even with a wet filling.
How to Blind Bake:
- Prepare the Dough: Roll out your pie dough and fit it into your pie pan. No need to grease the pan as the dough is already rich in fat. Trim and crimp the edges as desired.
- Chill the Dough: Chill the dough in the refrigerator for at least 30 minutes. This helps prevent shrinking during baking.
- Dock the Dough: Prick the bottom and sides of the crust with a fork to prevent bubbles.
- Weigh it Down: Line the crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or uncooked rice. This keeps the crust flat and prevents puffing.
- Bake: Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes until the edges start to brown.
- Remove Weights and Continue Baking: Carefully remove the parchment and weights. Return the crust to the oven and bake for an additional 5-10 minutes or until the bottom is golden and cooked through.
The Filling Formula
To keep my quiche recipes flexible, I stick to a basic filling formula that allows for endless variations. The base always includes eggs, milk, salt, and any pre-cooked ingredients I have on hand. For a standard 9″ pie dish, I use:
- 3 whole eggs
- 1 + 1/2 cups milk
- 1 cup pre-cooked and prepared ingredients
- 1/2 tsp salt and 1/2 tsp pepper or to taste
- Optional: spices of choice
- Optional: top with cheese
The formula breaks down to 1 egg per 1/2 cup of milk and 1/3 cup of pre-cooked ingredients. With this simple ratio, you can customize your quiche to suit any size dish or any combination of ingredients you like!
Seasonal Flavour Variations
The variations are endless when it comes to quiche. I like to keep things simple with only 2-3 added ingredients and highlight what is in season. Whether it’s a vegetarian, meat-lovers, topped with cheese or cheese-less, you can’t really go wrong with this simple quiche formula.
Spring Seasonal:
1/3 cup cooked bacon + 1/3 cup sautéed asparagus + 1/3 cup crumbled feta
1/2 cup cooked spinach + 1/2 cup caramelized onion + topped with shredded smoked gouda
Summer Seasonal:
1/3 cup browned summer sausage + 1/3 sautéed bell peppers + 1/3 cup caramelized onion + topped with shredded cheddar cheese
1/3 cup sun-dried tomatoes + 1/3 cup sautéed spinach + 1/3 crumbled feta
1/2 sautéed garlic scapes + 1/2 cup cooked bacon
Autumn Seasonal:
1/3 cup sautéed mushrooms + 1/3 sautéed spinach + 1/3 caramelized onions + topped with shredded smoked gouda
1/3 chopped and sautéed broccoli + 1/3 cup cooked bacon + 1/3 cup caramelized onions + topped with shredded cheddar cheese
Winter Seasonal:
1/2 cup finely diced and roasted root vegetables (potato, sweet potato, carrot, etc) + 1/2 cup diced and browned ham + topped with smoked gouda
1/2 cup cooked bacon + 1/2 cup sautéed kale + topped with smoked gouda
What You’ll Need
Materials
9″ Glass Pie Dish: For baking your quiche in, obviously.
Rolling Pin: A french style rolling pin is my preference but any rolling pin will get the job done.
Parchment Paper: For lining the dough before blind baking.
Pie Weights: Dry beans, uncooked rice, uncooked barley, dried chickpeas, or these reusable ceramic pie weights. These are used to weigh down the parchment paper and keep the crust flat while baking.
Medium-Large Sized Bowl: For mixing your wet ingredients.
Whisk: For whisking your eggs and milk together.
Small Saucepan or Baking Dish: For cooking your additional ingredients.
Wooden Spoon or Spatula: For mixing ingredients cooking in your saucepan. Make it fancy with this beautiful spoon.
Ingredients
Crust: Your crust of choice.
Eggs: Whole eggs always.
Milk: Any fat content will work but we prefer whole milk or 3.25%.
Salt: Any salt will work but I use pink Himalayan sea salt.
Pepper: Cracked black pepper.
Additional Pre-Cooked Ingredients: Your additional ingredients should almost always be pre-cooked. This removes the excess moisture in your vegetables and properly cooks your meat before baking it into the quiche. If you don’t pre-cook your vegetables, your quiche may come out wet and soggy.
How To Make A Simple Quiche
Prepare the Pie Crust:
- Roll out your pie dough on a floured surface until it’s large enough to fit your baking dish, but still thick enough to hold together.
- Gently place the rolled-out dough into a glass baking dish. Depending on the type of crust you’re using, you may need to grease and flour the dish, but traditional pie crusts typically have enough fat to prevent sticking.
- Once the dough is molded to the dish, place it in the fridge to chill while you move on to the next steps.
Prepare Your Ingredients:
- Cook or prepare your additional ingredients. This might include sautéing vegetables, roasting meats, or shredding cheese. Ensure these ingredients are ready to go when it’s time to assemble.
Blind Bake the Crust:
- Once your additional ingredients are ready, let them cool down while you blind bake your crust. Follow the instructions provided for a traditional crust if you don’t know how to blind bake or refer to specific guidelines for alternative crusts.
Prepare the Egg Mixture:
- In a medium-sized mixing bowl, whisk together eggs, milk, salt, and pepper. Set this mixture aside.
Assemble the Quiche:
- When the crust is finished blind baking, remove it from the oven. Remove the pie weights and parchment paper.
- Evenly spread your cooked ingredients inside the crust.
- Pour the egg mixture over the ingredients, and if desired, sprinkle cheese on top.
Bake the Quiche:
- Place the assembled quiche in an oven preheated to 350°F (175°C) and bake for 55-60 minutes, until the egg mixture is puffed and golden.
Cool and Serve:
Remove the quiche from the oven and allow it to cool for at least 30 minutes before slicing. Cooling helps the quiche set, making it easier to slice and serve.
Simple Homemade Quiche
Ingredients
- 3 whole eggs
- 1 + 1/2 Cups milk
- 1 Cup pre-cooked and prepared ingredients
- 1/2 tsp salt and 1/2 tsp pepper or to taste
- Optional: spices of choice
- Optional: top with cheese
Instructions
Prepare the Pie Crust:
- Roll out your pie dough on a floured surface until it's large enough to fit your baking dish, but still thick enough to hold together.
- Gently place the rolled-out dough into a glass baking dish. Depending on the type of crust you're using, you may need to grease and flour the dish, but traditional pie crusts typically have enough fat to prevent sticking.
- Once the dough is molded to the dish, place it in the fridge to chill while you move on to the next steps.
Prepare Your Ingredients:
- Cook or prepare your additional ingredients. This might include sautéing vegetables, roasting meats, or shredding cheese. Ensure these ingredients are ready to go when it's time to assemble.
Blind Bake the Crust:
- Once your additional ingredients are ready, let them cool down while you blind bake your crust. Follow the instructions provided for a traditional crust if you don't know how to blind bake or refer to specific guidelines for alternative crusts.
Prepare the Egg Mixture:
- In a medium-sized mixing bowl, whisk together eggs, milk, salt, and pepper. Set this mixture aside.
Assemble the Quiche:
- When the crust is finished blind baking, remove it from the oven. Remove the pie weights and parchment paper.
- Evenly spread your cooked ingredients inside the crust.
- Pour the egg mixture over the ingredients, and if desired, sprinkle cheese on top.
Bake the Quiche:
- Place the assembled quiche in an oven preheated to 350°F (175°C) and bake for 55-60 minutes, until the egg mixture is puffed and golden.
Cool and Serve:
- Remove the quiche from the oven and allow it to cool for at least 30 minutes before slicing. Cooling helps the quiche set, making it easier to slice and serve.
- Enjoy!
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