From the flaky pie crust to the creamy egg filling, this recipe for basic quiche is not only easy to make but downright delicious! Choose your desired filling to suit your family's preferences.
If using a refrigerated pie sheet or homemade pie crust, roll out pastry dough into a ¼-inch thick circle and place it into a 9-inch pie pan or 9-inch deep-dish tart pan. Trim off excess pie dough and crimp edges using your fingers. Place pie dough into the freezer for 15 minutes or in the refrigerator for 1 hour.
Preheat oven to 375℉
If using a refrigerated pie sheet or homemade pie crust, line the crust with parchment paper and fill it with dried beans or pie weights. Bake until lightly golden and set, 15 minutes. Remove pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly.
If using a frozen-ready to bake pie crust, bake from frozen for 10 minutes at 375 degrees F, before filling with the egg mixture. Let cool slightly.
Quiche
Once the pie crust has been baked, whisk or blend together eggs, cream, salt, pepper, and onion powder until light and fluffy. Gently tap out excess air bubbles.
Sprinkle the desired 2 cups of fillings evenly over the cooled crust. Pour the egg mixture over the pie crust. Top with additional cheese if desired.
Bake quiche at 375 degrees F until eggs are set, about 35-40 minutes, checking on the pie crust after 25 minutes, and covering the crust with pie shields or foil to prevent over-browning. The quiche is done when the edges are set, but the center wiggles slightly.
Let quiche cool for at least 20 minutes before slicing and enjoying.
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Notes
Flavor Ideas for Quiche:
Ham and Cheese: 1 cup chopped ham & 1 cup shredded sharp cheddar cheese
Mushroom and Asparagus: ⅔ cup sauteed mushrooms, ⅓ cup blanched asparagus tips, & ⅓-1/2 cup shredded cheese
Sausage and Cheese: 1 cup browned breakfast sausage & 1 cup cheddar cheese
Spinach: ½ cup defrosted and drained chopped frozen spinach (or 4 cups fresh spinach sauteed and drained of excess moisture) & ½ cup to 1 cup Swiss cheese
Mediterranean: ¼ cup chopped Kalamative olives, ¼ cup chopped roasted red peppers, & ¼ cup feta cheese
Storing Quiche: Once baked and cooled, wrap in plastic wrap and then foil to seal out moisture and store in the fridge for up to 4 days. Rewarm in a 250-degree F oven for 20 minutes or serve cold.Freezing Quiche: Allow the baked quiche to cool fully and then place the full quiche in the freezer and freeze until solid. Once frozen, wrap the quiche in foil and place it in a plastic freezer bag, removing air before sealing. Freeze for up to 1 month. To reheat, remove from the freezer bag and remove foil. Bake at 350 degrees F for 20-25 minutes, or until just warmed through.