My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes.
I use 3 eggs and 1 1/2 cups half and half or other cream for this. That allows room for 2 to 3 cups add-ins. the 4 eggs and 2 cups doesn't allow for enough add-ins without overflowing your pie crust.
Read MoreToo much milk in this recipie. Reduce to 1 & 1/2 cup. Flavor was good though and I will use again with the milk reduction.
Read MoreI use 3 eggs and 1 1/2 cups half and half or other cream for this. That allows room for 2 to 3 cups add-ins. the 4 eggs and 2 cups doesn't allow for enough add-ins without overflowing your pie crust.
I made this for our Christmas brunch this year. Boy did I get a lot of compliments! I made it a few weeks before as a trial run and decided that I needed to make some changes. First change, I baked the DEEP PIE SHELL in the oven (unfilled) at around 325 or 350 for 10-15 minutes. Second, I reduced the half-and half to 1 1/2 cups and increased the eggs to 5. We found the quiche to be too custardy during our trial run. Third, we shredded around 8 oz of gruyere cheese. We didn't use it all, but mixed the amount that we wanted with the eggs. That way the bottom of the crust doesn't get too mushy. We placed ham on the top of the quiche and cooked it. (It will displace during cooking.) As far as the cooking temp and time, fool around with it. Drop the temp and prepare to cook longer. I say drop the temp b/c you don't want your pie shell to get too dark around the edges. I would say that it probably took us somewhere around 1 hr in cooking time. Final result - everyone was asking for the recipe!
This is a great, basic, can't-mess-up-no-matter-what quiche recipe. I substituted evaporated skim milk for the half & half, with no problems. I also added carmelized onions, 1/2 C. of shredded smoked gouda cheese and 4 slices of crumbled bacon. Highly recommended!
This recipe was very easy and the results very nice. I used prepared pie crusts and half milk for the filling and the results still came out very custardy with a soft, toothsome texture. In combination with the fillings I added (diced ham, onion, broccoli, mushroom), the egg/milk mixture was enough to fill up 2 quiches. My husband and kids loved this; we ate both entire quiches for dinner. Only suggestion was that the quiche needs cooking a little longer than directed: after the 25 minutes at 350, they were still gelatinous and not set. I turned up the heat to 375 and cooked for 20 minutes more and they came out lovely, fragrant and savory. Can't wait to try this recipe again with other fillings.
Fantastic! Only mod. I made was an extra egg and I used 1/2 the cream and 1/2 1% milk. Also I par cooked my pie cruse for 5 min @ 400 degrees to crisp up the crust a bit. Cooked quiche for 45- 1 hour as well. This was so nice with a lite salad and a glass of Sav. Blanc!
This is the best basis quiche recipe I've tried and I've tried many. It is very favorfull. My 5-year-old triplets love it.
Too much milk in this recipie. Reduce to 1 & 1/2 cup. Flavor was good though and I will use again with the milk reduction.
Very simple and very good. I did use all mozzerella cheese rather than the speciality cheese. It got raves from my family and friends.
easy, simple and direct, add what ever you like and this turns out great every time to say nothing about different each time since this is a basic recipe and I can add any left over I have.
Not bad but I need either bacon or ham in my Quiche. Great with a glass of well chilled wine and garden salad on a Saturday evening
This is my FIRST time making quiche and it turned out beautifully. I was out of nutmeg so just did without it and it was still great. I made the recipe as stated otherwise, with added toppings of 4 pieces of crumbled bacon, handful of mushrooms, and a full package of baby spinach, wilted first in a skillet. Instead of a pie plate, I put a prepared pie crust into a springform pan and pressed it up the sides to make it somewhat of a deep-dish presentation. Though it was not as deep as some that I have had in cafes and such, it made for a very pretty plate. I will plan to do this again to serve this dish to guests. I highly recommend this quiche as it was easy to make and tasted quite delicious. Very smooth and rich without being too heavy. Edited to add: I made this again with spinach, bacon, and caramelized onions, and with the nutmeg, and made my own crust using the "easy pie crust" recipe from this site with whole wheat flour. Easily the best quiche I have ever eaten, including the one I order at our local fancy french cuisine place for brunch. The caramelized onions are a fantastic addition, and the wheat crust added something to the flavor that really set off the rest. Fantastic!
Best ever quiche - finally set in the middle! I did substitue 2 cups of low-fat cottage cheese for the cream; it's extremely yummy.
Awesome recipe! I have never made quiche before and I'm very pleased that this is the first recipe I tried. I pre-baked the crust for about 8 minutes, as suggested by someone, and I also cut the 1/2 & 1/2 down to 1.5 cups and added an extra egg, since I like a less-custardy consistancy. For add-ins I used some shredded swiss, crumbled bacon, 1/2 package frozen spinach (thawed and squeezed VERY dry, and a small amount of carmelized onions. Amazing!!
5 stars with these fillings and basic changes: 1) 6 eggs and 1 1/2c whole milk. 2) Large deep dish pie plate lined with (Perfect Pie Crust-Pioneer Woman), 3) 6 slices thick hickory smoked BACON, cooked and coarsly chopped, 4) 3 TBSP minced yellow ONION + 6 oz MUSHROOMS coarsly chopped and sauteed in TBSP butter 3-5 minutes, 5) 10 oz chopped frozen SPINACH-thawed and squeezed dry + 2 TBSP chopped oil packed SUNDRIED TOMATOES. 6) 1 can small ARTICHOKE HEARTS drained, patted dry and coarsly chopped, 7) 1 1/2c coarsly grated ASIAGO cheese. 8)IMPORTANT....Heat oven to 450 with a baking sheet on the lowest rack for 10 minutes. While sheet is heating, fill your prepared crust with all the fillings except the egg mixture. Once sheet pan is heated place crust on it, and pour egg over fillings. Bake for 15 minutes (450) and turn down to 325 for 45 more minutes, or until just set. Allow to cool at least 30 minutes before cutting.
After searching a ton of quiche recipes and not finding quite what I wanted, I gave up and searched for "basic quiche" and ended up with exactly what I was looking for. This is better than basic, it melds perfectly with any mix of ingredients you throw in. I used swiss cheese, zucchini, chicken and sun-dried tomatoes last night. Excellent.
The was the first quiche dish I have made, but, I think there must be a better one out there. Too much cream, and I cut it to 1 1/2 cup. Needs to be cooked longer . . I'll try another one next time.
I used the basic recipe for proportions which is exactly what I was looking for! I used what I had as add ins. Pepper jack cheese layered on the bottom of the crust (I also precooked the crust for about 10 min) then sliced tomatoes on top, then chopped up deli turkey. I had some fresh spinach which i sauteed with garlic and shallots and added that on top of the turkey. I poured the egg mixture on top and didn't use it all because it was starting to sneak out the edge :) It definitely needed extra time to cook but it also is important to let it firm up again after it's done. I let it sit out about 10 or 15 minutes and it was perfect! Such a great way to use leftovers :)
good recipe, but I find using about 4 oz of cheddar and 2-3 oz of parmesan (to personal taste) works best. the cheddar really helps to bring out the richness of the eggs. you may want to increase the amount of salt to almost half a tablespoon (I use kosher and found the listed amount far too small). also, blind baking your crust at 450 is a good idea (freeze first to really get a good crust). I have had best results baking filled quiche for about 35-40 min (depending on the amount of veg I put in).
very yummy and easy to make. i added sauteed onions, turkey deli meat, fresh mushrooms, and frozen spinach.
Perfect! I added all the ingredients I wanted to this basic recipe and made MULTIPLE impressive quiche!
Excellent basic quiche recipe! I used 3/4c cream and 3/4c 2% milk to cut down on the fat/calories. I stuck with the 4 eggs and the consistency was perfect. For the fillings I added shredded mozzarella, fresh basil, sun dried tomatoes and green onions. It was divine! Anything would work - that's the beauty of this recipe. Thanks for posting!
Wow this quiche is so simple and flexible. It was amazing. Gone within 10 minutes. I used 5 eggs and 1 1/2 cups of the half and half. It was truly perfect.
Great base recipe! I used this base to make mini quiches using the Cream Cheese Tart Shells from this site for crust. I modifed the filling and instead used swiss cheese, ham, and chives, a tiny pinch in each shell and then topped with Shelley's egg filling. They were a hit at the baby shower! :)
There is way to much half & half and not enough egg in this basic recipe, I reduced the half &half to 1 1/2 cup and used 5 eggs. I like meat in my quiche but can't count off for it since this a recipe for BASIC QUICHE, it's an awesome example for a person new to making quiche. You can personalize this to suite lots of different taste. I personally like to use Kraft 3 cheese blend (1 cup) and 1/2 cup cubed ham.
Good quiche but a little bit too much custardy taste. I made mine with a 3 cheese mix and also a cup of chopped ham. I think next time I will reduce the half and half to 1 1/2 cups and add 5 eggs instead of 4. I will also reduce the temp and cook it a little bit longer.
I love this quiche recipe, you can add anything to it and it is great. My favorites are bacon onion and cheese and spinach mushroom onion and cheese. Fabulous!
Followed recipe without variation. Wish I would have paid attention to others who said 'too much cream, not enough eggs' because even after cooking it extra time, it was still runny and undone appearing, and not very appetizing to my family. Perhaps reheating it might make it better. There is lots left over. I will stick to using Swiss Cheese and Onion Quiche.
I love this recipe and it has become a regular meal in our home. After reading the other reviews I cut the half and half amount so I can add in extra goodies.
Boyfriend was very pleased with this brunch. He couldn't stop talking about it all week and so easy to make!
We added some ham and substituted gruyere for the jarlsberg and evaporated milk for the half-and-half it was fantastic!
Amazing! Used the suggestions with the bacon, onion and gouda! WOW! The only thing I did different was use 1cup 1/2 and 1/2 and 1cup 2% milk!
Unbelievable. This quiche makes people think I can cook. I had a vegetarian and meat eaters enjoy this. I8 cooked up bacon and steamed asparagus and people added it to the quiche at the table.
Too much cream. I did a cup and a half and it was still too gooey. I prefer thicker quiche.
Honestly, this recipe should get more stars. I used to get a quiche from a cafe down the street that closed its doors. I had been in withdrawal until finding this recipe, which is honestly even a little better. Thank you so much!
Perfectly adaptable for large volume preparation with variation of cheeses to match different add-ins like meat or seafood.
I used this recipe as a base for 3 different quiches at a recent party I had and got rave reviews. I used bacon and jarlsberg, ham and gruyere and broccoli cheddar. The amount was perfect for a frozen deep dish pie shell with the add-ins, you just need to cook a little longer.
I am a relatively new cook and found this recipe very easy. I was delighted to find that it tastes like quiche that I have bought from the local bakery and in restaraunts as well. It is very easy to add different ingredients and customize to your likeing.
This is a good recipe and easy to make. It went over well with guests. I added broccoli, ham, red and orange peppers. If you put other ingredients in then you only need half the filling (thank you other review). A nice tasty dinner!
Very good and easy to make. Husband liked it so much that he attempted to eat a slice he dropped on the floor. We have two dogs though, so unfortunately, that piece was retired to the garbage. I did add an egg and reduced half and half by a 1/2 cup as suggested - still managed to overflow the pie crust.
I find this is a PERFECT basic for all my quiches. I omit and change the herbs/spices and cheese accordingly. Take note of the picture, this is done NOT in a pie plate, but a quiche pan. The recipe as is...added with my ingredients of choice, fits perfectly in any of my 3 quiche pans. Tonight I used this adding sausage, cheddar cheese, cumin, garlic powder, onion powder and a little cayenne pepper. Topped with left over chili and jalapenos. I have used this recipe for quiches made with just veggies, ham, burger etc. Again, just change the spices and cheeses accordingly.
i made three of these with spinach.in three days.my girlfriend makes them disappear before i get any lol.i added a ten once package of spinach.squeeze the living out of it before you add though.baked for 45 min at 350 degree.can't get enough very good stuff
great flavor! i used this recipe with the mini cream cheese tart shells. I had to use black pepper instead because i didn't have any white and i used a colby jack shredded cheese mix. I also added crumbled bacon. these were a big hit at my last holiday party!
I always like to try recipes as written and then tweak it according to feedback. This was the BEST quiche recipe I've ever tried and I'm "known for my quiche." However, it's not terribly slimming, which is a problem, because it's so delicious, I always end up eating more than I should!
Very tasty. I used shredded Mexican cheese blend and scallions and it was delicious b/c it was all I had. I used a few previous suggestions: precooked the pie crust; reduced the half and half to about 3/4 cup; added one egg. It still created a bit too much filling for the 9" pie crust, but reducing the liquid is a must!
I am not a quiche person; but my husband is so I made it for him and he loved it. It thought it was pretty good myself.
This is an excellent basic quiche recipe and not hard at all. I used a store bought pie crust and added sauteed onions, spinach and ham and it was wonderful.
This is a good starter recipe but it calls for way too much cream. And the baking time is WAY off. You must cook it for more like 45 or 50 min and reduce the cream by about 1/4 to 1/2. Add fresh basil, spinach, roasted red peppers, and use fresh mozzarella and parmesan instead of the cheese that is called for. Sprinkle a little parmesan cheese over it just at the end of cooking. Yummie
I have made this recipe twice now and have had RAVE reviews both times. I added one more egg and used a mixture of Mozz/Provolone cheese. The flavor is incredible by itself or some I added crumbled bacon, cilantro and chopped tomato. Delicious! I used mini tart pans and made individual quiches. Great for a brunch or party! This recipe is a keeper!
2 cups of half and half seemed like a lot compared to other quiches I've made, so I cut it back to 1 cup. I also added 2 cups of sauteed spinach and 1/4 bacon bits. Baking times and temps were perfect for the changes and additions. Turned out delicious! Thanks for a great recipe.
I have made this lots of times. It is a favorite in my family and I use different add-ins each time depending on what I have on hand. The kids love it. It also reheats well so we enjoy having one cooked and on hand for those rush dinners during the week.
Made mini quiches using this recipe together with Glenda's cream cheese tart shells. The only thing I added to the basic mix was chopped anchovies on top of the cheese as Him Indoors has an unhealthy passion for them. The end result was stunningly savoury, fluffy and all-round delicious. Thank you.
Great non-traditional way to start your day! Quick, easy and filling. Mix ingrediants, pop in oven, get ready for day, take out quiche and boom! Add chopped peppers, mushrooms or sausage bits for zest!
Great basis for easy Quiche! This was my 1st attempt, I made it for Christmas Brunch for my husbands family. I opted for Cheddar instead of Jarlsburg and added 1 frozen spinach, drained and dried and diced roasted red pepper for the the green/red look. SUPER tasty!! I'm making it again for a party next weekend!!
I made this recipe for a brunch that I had for both my daughter-in-laws bridal shower and again for my own daughters baby shower. Everyone loved it! It was an easy recipe to follow and I made it again, today for my husband and he loved it! Thanks!! I would give this recipe 5 stars (The Best)for sure and will pass it on to my friends and relatives!!! I also added carmelized onions, spinach and cooked bacon to this recipe. YUMMO!
This was a great base recipe. I omitted the cheese called for in the recipe and made my own variations. Cheddar and bacon is nice. Sauted onion and julienned zuchini with goat cheese was amazing.
Best quiche recipe I have found! I only used 2 eggs and a cup of 5% cream - had a fair bit of "filling" - but it turned out great, nice and light and fluffy - not overdone or too dense.
Loved this! My family's favorite add-ins are spinach (frozen, thawed and drained of excess water), asparagus and bacon (my kids ate asparagus!), chopped and cooked broccoli, and ham. You can add anything to this great, basic quiche. It has turned out great for me every time.
I did not care for this. Never again will I make a quiche that does not include leek soup.
there is way too much half and half in the recipe, i use 5 eggs and 1 cup of half and half and it works for me. i add chopped red and green bell peppers and its delicious!
I followed the suggestion of using 3 eggs and a cup and a half of cream to create more room for veggies and I think that worked very well. Next time I may increase the egg to cream ratio as I found it a little soft for my taste. The cook time worked perfectly for me.
It was very easy and worked well with the mushrooms I added. Only problem was that with the mushrooms it overflowed. I think I could probably get two 8 inch quiches from this recipe with add-ins. Thanks for the recipe!
YUMMY!! Made this for mother's day brunch and it was super duper hit, and it was my first time baking a quiche! I didn't change a thing, except for adding fresh, chopped, wilted spinach. I cannot wait to make it again soon.
best, creamiest quiche ever. In fact making this quiche made me wonder if it's possible to make a sweet quiche, like a vanilla bacon maple quiche with a bruleed top. or a quiche with a bit of pumpkin and maple mixed in. It is so good.
We loved this! It's a great basic quiche recipe that you can add whatever you'd like to it. I added roasted red peppers, feta cheese, and spinach. Thanks for a keeper!
great basic quiche recipe, although I'm not sure how one could fit the entire quiche filling into one 9" pie crust. I had plenty of mixture for two 9" pie crusts... &the only mod I made was the addition of some crumbled bacon, which took up next to no room.
I am forever using recipes as a "guide" and changing things to please my family. I doubled the recipe for two quiche. I also used smoked cheddar and mozzarella I also sauteed onion and added crumbled bacon- a much heartier dish for dinner. I read one reviewer thought there was too much half and half but I did not have a problem there.. I did however add an additional egg. Also, I found that I had to cook for additional 10 minutes-could have been my oven or the fact that I was cooking two at a time. I did have to cover the crust about halfway through. My gas oven seems to cook too hot.
This quiche is wonderful. I took it to work and everyone ate my lunch I made one seafood and a ham they all loved it will make it again and again Spaflint West Palm Beach Fl.
Wonderful! Planning my menu for Easter Sunday brunch, so I tested this out this morning. Will with no doubt be on the menu! I added crisp bacon, caramelized onions, mozzarella & cheddar cheeses and fresh parsley. Used a homemade crust (9") (pre-bake for approximately 10 minutes at 450) before adding filling). Followed baking instructions from original recipe, set up very nice and color was beautiful.
Perfect. Baked this filling inside "Cream Cheese Tart Shells" on this site. A definite keeper.
Wonderful and rich! I added mushroom and spinach and made mini-quiches with the Cream Cheese Tart Shells recipe on this site. They were delicious, professional and super simple!
Great base. Saute onions, bacon and vegetables first. I use 5 eggs, 1 cup of cream and 1 cup of milk.
This is a tasty, creamy basic recipe. Easy to vary depending on one's taste. I used spinach and feta in place of the jarlsburg. Will definitely be making this again. Thank you for sharing!
This recipe was so easy to prepare AND it tasted wonderful! It's great for adding any ingredients you'd like. Easy & delicious!
I thought this was great. Although I did alter the recipe. I left out the nutmeg, replaced white pepper with black pepper (left these out just b/c I didn't have them) and I added hot Italian sausage and some cherry tomatoes.
I used roll out refrig crust stab lots of holes with fork to get rid of bubbles then bake shell 5 min at 450 then add ingredients and bake according to directions this way shell bottom isnt mussy
This was a delicious recipe and is very versatile. I omitted the nutmeg because I don't care for it, but it was still full of flavor. I used cheddar, mozzerella, bacon, and chopped onions. I also used it to make mini-quiches using the Cream Cheese Tart recipe, as recommended by another user. They were very good!
It's a great starting off point but I made so many changes I don't even know if its even the same recipe. First off I used a tube of crescent rolls for the crust. I used a deep dish pie pan and stretched and squashed the whole sheet around until it sort of resembled a pie crust, up the sides of the pie dish. Poked some holes in it, baked it at 425 for about 15 minutes. Had to keep checking on it and popping the puffed parts up so it would lie flat. I sauteed baby spinach and portabella mushrooms with a half teaspoon of minced garlic in olive oil until the garlic was soft and the spinach wilted - enough to look like it would cover the bottom of the crust. When the crust was done, I used 3 different shredded cheeses, just a thin layer of each, on the bottom of the crust, followed by the mushroom/spinach/garlic layer then added diced ham over that. I added the egg layer using 5 eggs and 1 cup of skim milk, along with the white pepper, garlic salt, omitting the nutmeg. Wisked it all together and poured it over what was in the crust already - I probably had 1/3 to 1/4 cup of the egg mixture left. I added a handful of chives, about a half teaspoon of basil and a little onion powder on the top and threw it in the oven. It took almost 50 minutes until the middle got to where it was set enough that I could take it out of oven using the baking times and temps as above. Now it is cooling/setting; smells great and I can't wait to taste it. 1st quiche I ever made...
Used Gruyere cheese for this along with the following filling: Sauteed a 6 oz bag of spinach, and removed water by pressing between a couple of paper towels, chopped and sauteed crimini mushrooms with 1 clove of garlic and added the chopped spinach back into the mix with a pinch of salt and pepper. Was a big it a brunch :-)
I placed onions , broccoli and bacon bits at the bottom , along with the cheese ( prior to pouring the liquids) Reduced to 3 eggs and 1 1/2 cups of half and half ( instead of 2 cups) Result = Delicious
This was the best quiche I have ever had! And it was really easy to make, too. I have fun each time I make it adding different fillings: red & green peppers with ham is the favorite so far! Nice, nutty flavor with the Jarlsberg, too!
I would not call myself a picky eater, but I didn't care for this recipe because it was way too custardy. I cut down on the cream by 1/2 a cup and added an egg, but it was still off. All 5 people that tried this agreed. I will not make this again.
I really wanted to like this recipe more than I did. I think that there is too much nutmeg, it is a spice I rarely use, so maybe I am just over sensitive to the flavor. I also had to bake it a little longer. I turned the oven up to 175 degrees and baked for an additional 10 minutes. With that modification the consistency turned out good. I added red bell pepper, onion, broccoli ,and ham to the dish and it still came out bland (except for the nutmeg)
Wow! I was very impressed with this simple but tasty quiche. I agree that there is just a bit too much cream, in the future I will reduce it. I also found that I needed to cook it for about 10 or 15 more minutes for it to be cooked. The consistency is a bit less solid than I would like, but I am assuming that is because of the amount of cream. I was DELIGHTED with the taste and the simplicity. I will definitely be making this again.
I made this for my family the weekend before Christmas. I modified the recipe just a little bit as Natalie (review dated 1/05) suggested. I doubled the batch (plus 1 egg) and added the meet and cheese to the quiche after dividing it between two deep dish pie shells. I made one bacon & cheese and one ham & cheese! They were PERFECT and so YUMMY! We even broke the left overs out for lunch that day! This was my second attempt at making quiche and this recipe will remain a family favorite. I'm already thinking of making it again! Thanks for sharing Shelly!
This quiche was excellent, very light and fluffy! I added some fresh garlic for a little extra zip, will definately use this recipe again!
Really good!! I used krab & farmers cheese. A complete hit. It filled 2 pie crusts, but I don't think it'll last long.
