Quiche Recipe

My quick and easy quiche recipe bakes in just 35 minutes! There's no par-baking required, and you can use your favorite veggies, meats, and cheeses to make it entirely your own.

Course Breakfast, brunch, lunch

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 279kcal

Author Sam Merritt

Equipment

9” pie plate
Medium skillet

Ingredients

1 pie crust unbaked
2 Tablespoons salted butter
½ cup finely-chopped yellow onion (or 1 small shallot, finely chopped)
1 ½ cups additional small-chopped veggies or cooked meat (see note)
½ cup shredded cheddar cheese
½ cup shredded gruyere (or substitute additional shredded cheddar)
4 large eggs
1 ¼ cups half and half or milk
3 Tablespoons sour cream
½ teaspoon table salt
¼ teaspoon ground black pepper
½ teaspoon Tabasco optional

Instructions

Preheat oven to 375F (190C).
Arrange crust into a 9” pie plate, flute the edges and prick the bottom all over with a fork. Place in the refrigerator while you prepare the filling (you will not pre-bake this crust, just keep it in the fridge so it stays cold and doesn’t shrink while baking).
1 pie crust
In a medium skillet over medium heat, melt the butter.
2 Tablespoons salted butter
Add the onion and any other veggies (with the exception of spinach, save this for the end) and saute until veggies are softened and tender (about 5-7 minutes). If using spinach, add this at the end and cook briefly until wilted (about 1 minute). Remove from heat.
½ cup finely-chopped yellow onion, 1 ½ cups additional small-chopped veggies or cooked meat
Remove the pie plate from the refrigerator and scatter the veggies (and any pre-cooked meats, if using) evenly over the crust.
Sprinkle cheese evenly over the veggies and crust.
½ cup shredded cheddar cheese, ½ cup shredded gruyere
In a large measuring cup or medium-sized mixing bowl, whisk together eggs, half and half (or milk), sour cream, salt, pepper, and Tabasco (if using) until completely combined and smooth.
4 large eggs, 1 ¼ cups half and half or milk, 3 Tablespoons sour cream, ½ teaspoon table salt, ¼ teaspoon ground black pepper, ½ teaspoon Tabasco
Pour egg mixture evenly into the crust (don’t overfill. If you have any extra, discard it).
Place pie plate on a foil-lined baking sheet and transfer to the center rack of your 375F (190C) oven. Bake for 35-40 minutes, until quiche is mostly set (may have a slight jiggle to the center) and a sharp knife inserted in the center comes out clean.
Allow to cool for 15-20 minutes before slicing and serving warm. The quiche continues to set as it cools.

Notes

Veggies/meats

I like to use ½ cup red bell pepper, ½ cup chopped broccoli, and ½ cup chopped fresh spinach leaves. Feel free to use your favorite veggies/whatever you have on hand. Watery vegetables like mushrooms or zucchini should be drained after cooking/before adding to the crust. Pre-cooking is important for proper consistency.

Crumbled bacon, cubed ham, or your other favorite pre-cooked meat would work great here as well.

Storing/reheating

Allow quiche to cool completely before storing. Cover tightly (either with plastic wrap, foil, or place in an airtight container) to store, and refrigerate for up to 3-4 days.
Reheat slices in 325F (165C) oven until warmed through or microwave in 20-second intervals until warmed through (the crust loses its crispness a bit this way).

Nutrition