Quiche Recipe

Pie crust: The base of the quiche, which can be pre-made or homemade.

Eggs: Provide structure and richness to the custard filling.

Heavy cream: Adds a rich, creamy texture to the quiche.

Milk: Lightens the custard mixture while maintaining creaminess.

Cheese: Adds flavor and a gooey texture; choose your favorite type.

Vegetables: Optional, but great for adding flavor and nutrients; chop them finely.

Salt: Enhances the overall flavor of the quiche.

Pepper: Adds a bit of spice and depth to the flavor.

To achieve a perfectly flaky pie crust, blind bake it before adding the quiche filling. This involves lining the crust with parchment paper, filling it with pie weights or dried beans, and baking it at 375°F (190°C) for about 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. This step prevents a soggy bottom and ensures a crisp, delicious base for your quiche.

• pre-made or homemade pie crust - Substitute with phyllo dough: Phyllo dough provides a lighter, flakier texture and can be layered for extra crispiness.

• pre-made or homemade pie crust - Substitute with hash brown crust: Using hash browns creates a gluten-free option and adds a crispy, potato flavor.

• eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is a great vegan alternative.

• eggs - Substitute with flaxseed meal: Mixing flaxseed meal with water creates a gel-like consistency that can replace eggs in binding the quiche.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and is a dairy-free alternative.

• heavy cream - Substitute with Greek yogurt: Greek yogurt adds creaminess and a slight tang, while also being lower in fat.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in quiche, though it may slightly alter the flavor.

• milk - Substitute with oat milk: Oat milk is a creamy, dairy-free alternative that blends well with other ingredients.

• grated cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan option.

• grated cheese - Substitute with vegan cheese: Vegan cheese melts well and provides a similar texture and flavor to traditional cheese.

• chopped vegetables - Substitute with frozen vegetables: Frozen vegetables are convenient and can be used directly without the need for chopping.

• chopped vegetables - Substitute with canned vegetables: Canned vegetables are a quick and easy alternative, though they may need to be drained and rinsed to reduce sodium content.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor and can be used in place of salt.

• salt - Substitute with seaweed flakes: Seaweed flakes provide a salty taste and add a unique, savory flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can be used to enhance the flavor profile.

• pepper - Substitute with paprika: Paprika provides a mild, smoky flavor and can be used as a substitute for black pepper.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the quiche tightly in plastic wrap or aluminum foil. Ensure it is well-sealed to maintain freshness and prevent it from absorbing other odors in the fridge.
• Store the wrapped quiche in the refrigerator for up to 3-4 days. For best results, place it in an airtight container.
• To reheat, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with foil. Heat for about 15-20 minutes or until warmed through.
• If freezing, first cool the quiche completely. Then, wrap it in plastic wrap followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Label the wrapped quiche with the date to keep track of its storage time. It can be frozen for up to 2-3 months.
• To reheat a frozen quiche, do not thaw it. Preheat your oven to 375°F (190°C). Remove the foil and plastic wrap, then cover the quiche loosely with foil. Bake for 25-30 minutes or until heated through.
• For individual slices, wrap each piece in plastic wrap and then place them in a freezer-safe bag. This allows you to reheat single servings as needed.
• When reheating individual slices, you can use a microwave. Place the slice on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 2-3 minutes, checking to ensure it is heated evenly.
• For a crispier crust, consider reheating individual slices in a toaster oven. Preheat the toaster oven to 350°F (175°C) and heat the slice for about 10 minutes.

• Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from burning. Heat for about 15-20 minutes or until warmed through.

• For a quicker method, use the microwave. Place a slice of quiche on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche slice in the basket and heat for 5-7 minutes. This method helps maintain a crispy crust.

• To reheat on the stovetop, use a non-stick skillet over medium-low heat. Place the quiche slice in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• For a toaster oven, preheat to 325°F (160°C). Place the quiche slice on a piece of foil or a small baking tray. Heat for 10-15 minutes or until warmed through.

• Oven: To preheat and bake the quiche at the required temperature.

• Mixing bowl: To whisk together the eggs, heavy cream, and milk.

• Whisk: To blend the eggs, heavy cream, and milk smoothly.

• Pie dish: To hold the pie crust and the quiche mixture during baking.

• Grater: To grate the cheese if it is not pre-grated.

• Knife: To chop the optional vegetables.

• Cutting board: To provide a surface for chopping vegetables.

• Measuring cups: To measure the heavy cream, milk, and grated cheese accurately.

• Spatula: To stir in the grated cheese, chopped vegetables, salt, and pepper into the egg mixture.

• Cooling rack: To let the quiche cool for a few minutes before slicing and serving.

Use pre-made crust: Save time by using a pre-made pie crust instead of making one from scratch.

Prep ingredients ahead: Chop vegetables and grate cheese the night before to streamline the process.

Mix in one bowl: Combine eggs, heavy cream, milk, and seasonings in a single bowl to reduce cleanup time.

Bake multiple quiches: Double the recipe and bake two quiches at once; freeze one for later.

Use a food processor: Quickly chop vegetables and grate cheese using a food processor.