Quiche

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My base quiche recipe is the one that you memorize and make over and over with any and all the toppings you want!

Course Breakfast, Brunch

Cuisine American, French

Diet Vegetarian

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings servings

Calories 123kcal

Author Yumna Jawad

Equipment

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 label does not include your filling of choice.

Storage: 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.

Nutrition