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.&nbsp;

Easy Quiche Recipe

refrigerated pie crust

eggs

milk (or cream)

salt

black pepper

ham (chopped)

shredded cheese (divided)

green onions

Preheat oven to 375 degrees F.

Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.

In a large bowl, whisk together eggs, milk, salt and pepper.

Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup cheese on top of egg mixture.

Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

https://content.jwplatform.com/videos/UFLKI6et.mp4

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!

Easy Homemade Quiche

This caramelized goat cheese quiche with spinach has rich flavors, a creamy filling, and a crisp, buttery crust. Perfect for brunch or weeknight meals!

Goat Cheese Quiche

9- inch pie crust

extra virgin olive oil

onion

baby spinach (roughly torn or chopped)

oregano

garlic (minced (about 1 teaspoon))

red pepper

goat cheese

2% milk

Chill

Get ready: Make your crust if needed and be sure it is well chilled for at least 1 hour. When ready to make the quiche, preheat your oven to 400 degrees F.

Roll

Blind bake the crust: Lightly flour your work surface and a rolling pin (if you don’t have a rolling pin, a wine bottle will work in a pinch). Roll out one crust into an 11-inch circle. Roll the dough away from you, rotating the dough a quarter turn every few rolls. Fit into a 9-inch pie dish and fold or crimp the edges as desired. (If doing the oil pie crust recipe, press the dough directly into the dish as directed).

Bake

Line the crust with aluminum foil or parchment paper (if using parchment paper, crinkle it up first so that it is easier to shape). Fill with dried beans or pie weights. Bake until the edges of the crust are beginning to brown, about 15 minutes.

Prick

Carefully remove the foil and beans (the beans cannot be eaten but can be saved for future pies). Prick the pie crust all over with the tines of a fork, then return to the oven and continue baking until the bottom is lightly browned, about 6 to 8 minutes more. Set aside to cool.

Reduce

Reduce the oven temperature to 350 degrees F.

Cook

Prepare the filling: Heat the oil in a large skillet or Dutch oven over medium-low. Add the onion and saute it slowly and gently.

Stir

Stir periodically, until it is completely tender caramelized, at least 30 minutes. Patience is key and will be rewarded!

Stir in the spinach a few handfuls at a time, until it wilts. Stir in the garlic, salt, pepper, and oregano. Let cook 30 additional seconds. Remove the skillet from the heat.

Whisk

In a mixing bowl, whisk together the milk and eggs. Fold in the spinach mixture, goat cheese, and red pepper.

Bake the quiche: Carefully pour the filling into the crust. Bake at 350 degrees F until the center is just set, about 45 minutes to 1 hour. To check for doneness, I like to insert a sharp knife in the center. It should look moist but not runny.

Serve

Let the quiche cool for 15 minutes. Slice and serve warm or at room temperature.

This simple and delicious Quiche Lorraine recipe is the perfect make ahead easy breakfast, brunch or lunch! With bacon, onion and Swiss cheese, the classic savory pie is always a crowd-pleasing treat!

Quiche Lorraine

bacon, chopped

Swiss cheese

milk ((I used 2%))

whipping cream

nutmeg

Place the pie crust in a pie plate (you do not need to remove the crust from the foil pan that it comes in – just set the entire foil pan in a sturdier dish). Set aside.

Cook bacon and diced onion in a skillet until the bacon is crispy and the onion is tender (about 10-12 minutes).

Sprinkle bacon, onion and cheese evenly in the bottom of the pie crust.

In a medium bowl, beat together eggs, milk, cream, salt and nutmeg. Pour into crust. Bake for 45-55 minutes, or until firm and browned. Allow to rest for about 20-30 minutes. Cut into wedges and serve warm, at room temperature, or cold.

This freshly flavored Spinach and Artichoke Quiche needs just 10 minutes of prep time before it&#039;s popped into the oven and baked to perfection!

Spinach and Artichoke Quiche

pie crust

milk

olive oil

onion (diced)

garlic (minced)

spinach

artichoke hearts

mozzarella cheese

Salt and pepper (to taste)

Preheat your oven to 375°F. Grease an 8-inch pie pan with nonstick baking spray and unroll the prepared pie crust into the pan. Press it down into the bottom and edges and crimp the top with your fingers or a fork.

Poke the bottom of the crust a few times with a fork. Cover it with parchment paper and fill it with pie weights (or dried rice or beans).

Bake for 10 minutes. Then, remove the pie weights and set the crust aside while you make the filling.

Whisk together the eggs and milk until well combined.

Heat a small skillet over medium heat. Add the olive oil and diced onion. Cook for 4-5 minutes or until the onion is soft and translucent.

Add the garlic, spinach, and artichoke hearts and cook, stirring occasionally, for another 2-3 minutes or until the spinach is fully wilted.

Sprinkle the cheese over the par-baked pie crust. Then spread the spinach mixture over and pour the egg mixture on top.

Bake for 45-50 minutes or until the quiche is set in the center and doesn’t jiggle when shaken.

Allow the quiche to cool slightly (about 5 minutes), then slice and enjoy.

Store any leftover quiche in an airtight container in the fridge for up to two days.

Fresh spinach and cheddar cheese team up in this easy, fluffy baby spinach and cheddar quiche recipe using homemade or store-bought pie crust!

Baby Spinach and Cheddar Quiche Made with Fresh Spinach

Store-bought frozen deep-dish pie shell

garlic,

shallot, minced

baby spinach

nutmeg,

salt and freshly cracked black pepper,

cheddar cheese

Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside.

Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until soft. Add spinach, season with nutmeg, salt and pepper, and cook until the spinach wilts down, stirring occasionally. Remove from heat.

While the spinach mixture is cooling, beat eggs and milk in a large bowl. Stir in cheese.

Place spinach mixture in the bottom of the pie crust, spreading it out in an even layer. Pour egg mixture on top and bake for 45-50 minutes, until eggs are set. Remove from oven and let stand a few minutes before diving in. Enjoy!

I'm making this now for our Christmas Eve brunch!  Directions on reheating?! 

Looks delicious! Thank you!

It worked really well with coconut milk and cashew cheddar cheese!

We are out of town at a condo. I needed s good basic recipe. Had company, made this quiche and it was delicious!  I cooked my spinach with sweet onion and threw in almost a cup of small cubes of baked ham. I had a bag of grated mixed cheeses. I also sliced grape tomatoes in half and made a circle all around the pie crust before baking, which added a bit of color snd zing. The milk to egg ratio was perfect.  I love making quiche, and always hunt in the fridge to see what I have that I can add. So good. Thanks for the excellent recipe.

Very nice! Used my Mom 's pie crust recipe, as I always do, and thought it would rise more with all the eggs, but flavor was a hit!

Really delicious!

 I didn't have a crust, and it worked out beautifully crust free.

I can't have dairy, and it worked out well with coconut milk and dairy free cheese.

I had a lot of coconut milk and spinach left over from a recipe. Most recipes call for frozen spinach, and I didn't know what to do. So having your recipe was terrific.

Thank you ever so much!  This will go on regular rotation. I love that we will have leftovers for a second meal

I just made quiche with this recipe today, and had to come and say how good it was. I've been making quiche for many years, but tried this recipe because I wanted to use fresh spinach without the quiche becoming soggy. This recipe did that trick - and because there were more eggs and less liquid, the crust was less soggy and more flaky, and tasted a lot better. I added a few sundried tomatoes, and used a sharp cheddar cheese called Farmer, which had a more intense flavor. This was so good I will keep using it, and trying other things in it. Thank you!

I have made this several times and my husband and I loved it. The first couple of times we were out of nutmeg. It was still delicious. The last time I made this, I added 1/8 teaspoon of dried nutmeg. That took things to a whole new level. Fabulous!

https://www.youtube.com/watch?v=zelLDdBzhJA

In this Facebook LIVE I showed you how to make my Baby Spinach and Cheddar Quiche. It’s one of my husband’s favorite recipes, and it’s very easy to put together.

Get the recipe here: https://bigflavorstinykitchen.com/baby-spinach-and-cheddar-quiche/

Sign up for Extra Helping: the Big Flavors from a Tiny Kitchen Newsletter: https://bigflavorstinykitchen.com/subscribe/

My Amazon shop page: https://www.amazon.com/shop/bigflavors/

Baby Spinach and Cheddar Quiche - Facebook Live November 1, 2019

This colorful veggie quiche is loaded with a variety of veggies and cheese and baked until set in a pie crust for a delicious and easy breakfast or brunch quiche.

Veggie Lovers Quiche

(9-inch) pie crust (store-bought

egg yolk, beaten

Italian blend cheese (see notes)

zucchini

mushrooms

diced, seeded tomato (such as Roma tomato)

skim milk (see notes)

Preheat oven to 375. Prepare pie crust as...

Preheat oven to 375. Prepare pie crust as directed if it needs to pre-bake. (I use a frozen pie crust that’s ready to fill.)

Brush the bottom of the pie shell with...

Brush the bottom of the pie shell with the egg yolk. Sprinkle the shredded cheese over the bottom of the pie crust. Place the pie shell on a baking sheet lined with aluminum foil.

Heat the olive oil in a medium skillet...

Heat the olive oil in a medium skillet over medium heat. Add the zucchini, mushrooms, spinach and tomatoes and cook until tender and the liquid has evaporated, about 5-7 minutes. (If the mixture looks wet, transfer the veggies to a paper towel and pat dry to get rid of any extra moisture.) Let the veggies cool for 2-3 minutes.

In a medium bowl, whisk the eggs and...

In a medium bowl, whisk the eggs and milk together. Add the veggies, salt and pepper and stir to combine. Pour the egg mixture into the pie shell until nearly full (you may have a small amount of egg mixture to discard).

Place the baking tray with the quiche in...

Place the baking tray with the quiche in the oven and bake at 375 for 40-45 minutes, until golden and set.

Let the quiche cool for 5-10 minutes before...

Let the quiche cool for 5-10 minutes before slicing so it sets up. Serve warm and enjoy!

https://mediavine-res.cloudinary.com/video/upload/kqfhsyxzwrajgqdc1leb.mp4

This colorful veggie quiche is loaded with a variety of veggies and cheese in a pie crust and baked until golden for a delicious and easy breakfast or brunch quiche.

Top 6 easy quiche recipe recipes from across the web

The most viewed easy quiche recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Quiche Recipe

Goat Cheese Quiche

Quiche Lorraine

Spinach and Artichoke Quiche

Baby Spinach and Cheddar Quiche Mad...

Veggie Lovers Quiche

Top 6 easy quiche recipe recipes from across the web

The most viewed easy quiche recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Quiche Recipe

Goat Cheese Quiche

Quiche Lorraine

Spinach and Artichoke Quiche

Baby Spinach and Cheddar Quiche Mad...

Veggie Lovers Quiche

The most viewed easy quiche recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine