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My Quiche Recipe is So Good!
I’ve always thought of quiche as the ultimate fridge clean-out recipe—it’s like the “everything but the kitchen sink” of brunch.
If I’ve got leftover cheese, I toss it in. When I see a stray mushroom or just a handful of spinach left in the back of fridge I add it. It all works, and somehow, the quiche always turns out delicious, like I planned it all along.
Plus, I can serve it warm or at room temperature, make it ahead for a stress-free brunch, or slice it up for grab-and-go breakfasts during the week.
Ingredients to Make Quiche
- Pie shell: You can use a store-bought pie crust or make your own pie dough, following my instructions for crimping the pie crust!
- Eggs: Make sure to beat the eggs thoroughly for the best-textured filling.
- Whole milk and Greek yogurt: Instead of relying on heavy cream, I like to use a mixture of whole milk and Greek yogurt, which keeps the filling lighter. Plus, the yogurt adds a nice tang!
- Shredded cheese: Any grated melting cheese you like will work here. My favorites are cheddar, gruyere, and fontina.
- Cooked fillings: Some ideas for cooked fillings include: sliced mushrooms, wilted spinach (or greens of choice), bell peppers, roasted cauliflower, roasted sweet potatoes, and roasted squash. This is a great way to use up odds and ends that might be in the fridge! Just remember, if the ingredient you are using gives off moisture while it cooks (i.e. it cooks down) it should not go into the quiche raw.
- Fresh, tender herbs: I like to add fresh herbs to boost flavor. For tender herbs, try parsley, basil, cilantro, or mint. If you have hard herbs (rosemary, thyme, or oregano) use just ½ tablespoon of the chopped leaves since the flavor is much more potent.
- Salt and pepper: I often just season this quiche recipe vegetarian with salt and pepper.
Popular Additions
- Add sausage. Cooked, crumbled chicken or turkey sausage would be delicious. Mix it in with the vegetables and herbs!
- Spice is nice. Try adding paprika, cumin, turmeric, curry powder, or coriander.
- Add fresh chile. For a little heat, add a seeded (or not!) chopped, fresh chile or a pinch or two of red pepper flakes.
- Top with extra cheese. Sprinkle more cheese on top of the quiche before baking!
How to Make Quiche
My Best Quiche Tips
- Chill it fully before cutting: To get perfectly cut slices without them crumbling, I recommend cooling the quiche completely at room temperature, then chilling the quiche in the fridge before slicing. Then, cut and reheat slices individually, which I learned is what they do at restaurants!
- Don’t skip blind-baking. Adding weights to the pie crust and baking it helps make the crust bake before the wet filling ingredients are added! The weights keep the pie crust from shrinking and falling down the sides of the pan.
- Always add cooked fillings. With the exception of frozen peas or corn, you want any fillings to be pre-cooked or thawed! Something like raw potatoes wouldn’t cook in the time it takes the quiche to bake and frozen ingredients can release too much moisture if added directly from frozen, which could mess with the quiche’s texture!
- Mind the baking temperature. You want quiche to bake at a low temperature, which helps keep the eggs from curdling and makes sure the filling’s texture is silky.
What to Serve
Recipe Help & Common Questions
How do I store and reheat quiche?
I recommend wrapping the quiche in its pie tin with plastic wrap for storage! It’ll keep for up to 3 days in the fridge. Reheat individual slices in the microwave for about a minute or so.
How do I know when quiche is cooked?
The quiche should be set around the edges and just slightly jiggly in the center. It will firm up entirely as it cools!
Why is my quiche watery?
If the quiche is watery, it’s either underbaked or overbaked, but it’s probably the former. I recommend just keeping it in the oven longer!
More Brunch Recipes:
- Hash Brown Egg Nests
- Mediterranean Frittata
- Shakshuka with Feta
- Baked Eggs in Avocado
- Easy Brunch Strata
- Mushroom Frittata
If you try this feel good Quiche recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Quiche
My base quiche recipe is the one that you memorize and make over and over with any and all the toppings you want!
Ingredients
- 1 (9-inch) pre-made pie shell , or pie crust
- 6 eggs beaten
- ¾ cup whole milk
- ¼ cup whole milk Greek yogurt
- ½ teaspoons salt
- ½ teaspoon black pepper
- 1 cup shredded cheese of choice (see note)
- 1 cup cooked fillings see note
- 2 tablespoons chopped tender herb of choice see note
- Pie weights about a cup of dry beans work well
Instructions
- Preheat the oven to 375˚F. Set the prepared pie crust on a sheet pan, then line the inside with parchment paper. Add pie weights (dried beans or rice), then place in the oven to bake for 12 minutes. Remove the crust from the oven and carefully remove the weights. Return to the oven for an additional 10 minutes, or until golden brown.
- In a large bowl, whisk together eggs, milk, Greek yogurt, salt and pepper until well combined. Fold in cheese, cooked filling, and herbs of choice.
- Lower the heat to 350˚F. Pour the filling into the parbaked crust and bake until the crust on the edge is brown and the center is slightly jiggly, 35-40 minutes.
- Serve warm or at room temperature.
Notes
***Chill it fully before cutting: To keep the slices perfectly cut without crumbling the pie crust, I recommend cooling the quiche completely at room temperature, then chilling the quiche in the fridge before slicing. Then cut and reheat individually, which I learned is what they do at restaurants!
- Shredded cheese: Any grated melting cheese you like will work here. My favorites include cheddar, gruyere, or fontina.
- Cooked fillings: Some ideas for cooked fillings include: sliced mushrooms, wilted spinach (or greens of choice), bell peppers, roasted cauliflower, roasted sweet potatoes or squash. This is a great way to use up odds and ends that might be in the fridge! Just remember, if the ingredient you are using gives off moisture while it cooks (i.e. it cooks down) it should not go into the quiche raw.
- Fresh tender herbs: I like to add fresh herbs to boost flavor, for tender herbs try parsley, basil, cilantro or mint. If you have hard herbs (rosemary, thyme, or oregano) use just ½ tablespoon of the chopped leaves since the flavor is much more potent.
Nutrition
Serving: 1slice, Calories: 123kcal, Carbohydrates: 2g, Protein: 9g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 140mg, Sodium: 296mg, Potassium: 104mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 390IU, Vitamin C: 0.4mg, Calcium: 155mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Diet: Vegetarian
