Quiche
My base quiche recipe is the one that you memorize and make over and over with any and all the toppings you want!
Servings: 8 servings
Ingredients
- 1 (9-inch) pre-made pie shell , or pie crust
- Pie weights about a cup of dry beans works well
- 6 eggs
- ¾ cup whole milk
- ¼ cup whole milk Greek yogurt
- ½ teaspoons salt
- ½ teaspoon black pepper
- 1 cup shredded cheese of choice
- 1 cup cooked fillings
- 2 tablespoons chopped tender herb of choice
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 the 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
Note: The nutrition label does not include any cooked fillings you may add.
My Top Tip: To get perfectly cut slices without them crumbling, I recommend cooling the quiche completely at room temperature, then chilling it in the fridge before slicing. Then, cut and reheat slices individually, which I learned is what they do at restaurants!
Storage: I recommend wrapping the quiche in its pie tin with plastic wrap. It'll keep for up to 3 days in the fridge. Reheat individual slices in the microwave for about a minute or so.
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
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