How to Make Quiche
Making Quiche is easy! It may sound like a fancy dish, but all it takes are a few essential custard ingredients poured over your favorite fillings then topped with cheese before baking. You can have a delicious meal in no time using foods already stocked in your kitchen!
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Quiche is a classic well known French dish but it didn’t get its start in France. No, the Germans are the ones we need to thank along with the French for keeping up its popularity. While some say it’s not for men it’s welcomed at our table any time of day. In the morning, it’s a dressed up breakfast food especially when guests are present. At noon, it’s a re-heated savory pie that pairs well with a salad for a light on-the-go lunch. In the evening, it’s a belly-filling supper that quickly gets on the table after a full day’s work.
Amongst its alluring properties, it can be baked with or without a crust. So if you’re watching carbs or maybe following the Keto diet, learning how to make quiche is for you! Also, you can use up those fragments of vegetables, meat, and cheeses in your pantry or refrigerator before they get thrown out. It’s so obliging!
A Dish With Or Without Crust
First things first! Choose a fitting container such as a pie plate, tart pan, casserole, or muffin tin.
Next, make your quiche with or without a crust. Be sure to bake the crust before adding the fillings or butter the pan well for a crustless quiche. Click this link on The 200 Chicken Pot Pie Dress for a flaky pie dough recipe.
Before baking the crust, line it with parchment paper and fill it with something heavy like these ceramic pie weights or dried beans. They help to keep the pie dough from shrinking down the sides of the pan and forming air bubbles.
The Custard For The Quiche
The custard is made with two simple ingredients, milk and eggs. It’s the body of the quiche making it smooth and velvety. I like using half and half instead of regular milk best because the results are a thicker and creamier quiche.
Here is where you get to let your taste bud imagination run wild. The quiche fillings can be any vegetable, meat, seafood, or cheese of your liking. Just make sure they compliment each other and you’ll have a winner!
I like starting with a layer of golden caramelized onion in most of my quiches. They add just a bit of yummy sweetness. For a French onion taste, pour the custard onto the onions and sprinkle with mozzarella cheese and bake.
The quiche that wins the prize for my husband is loaded with breakfast meat on top of those sweet onions. It will make 6 nice sliced servings so I freeze the leftovers and use them for a quick morning re-heat before he leaves to conquer the world.
Topping The Quiche
After the fillings are filled and the custard is poured, you can add any seasoning or herb to taste before sprinkling the cheese on top. My favorite is an Italian Five Cheese. It adds lots of flavors and melts well leaving a lightly browned topping to the quiche.
Lastly, the quiche bakes for about 35 minutes. I’ve had good results using a tart pan. It has removable sides and is easier to cut into making an attractive presentation.Print
How To Make Quiche
This versatile quiche recipe gives you the essential ingredients for a delicious French pie. It offers endless filling choices with or without a crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 slices 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: French
1 single 9″ pie crust or 1 buttered container of your choice
3 whole large eggs
3/4 cup milk, cream, or half and half
1 cup or more filling of meat, seafood, and/or vegetables of choice
salt and pepper, other seasonings, or herbs to taste
1/4 cup packed grated cheese, Italian Five Cheese blend is an excellent choice
Using a cooked pie crust or generously buttered dish for a crustless quiche:
Preheat oven to 375 degrees.
Crack eggs into a bowl and scramble then add milk, cream, or half and half to the eggs and mix together, set aside.
Fill quiche dish with filling ingredients of your choice.
Pour egg mixture over quiche filling.
Season to taste.
Sprinkle cheese evenly over the egg mixture and bake for 35 minutes.
Let it sit for a few minutes before slicing and serving.
Cook 3/4 cup of thinly sliced onion (about 1/2 of a large onion) on low in 2 tablespoons of butter for 10 minutes until caramelized and layer in the bottom for any quiche for a lightly sweet onion taste.
Make a French onion quiche by using 1 cup of caramelized onions for the filling and mozzarella cheese.
For a cheese quiche, substitute 1 cup of your favorite cheese or cheeses for the filling ingredient making the last 1/4 cup sprinkle of cheese optional.
Freeze quiche, wrapping it well, and conveniently re-heat it in the microwave or oven before serving.
Above is a quiche with caramelized onions, sausage, ham, and bacon that my husband likes, but in a crustless version. This Emile Henry pie plate is my favorite pie-making dish. The flared edges make an attractive presentation for a crustless pie, and when using a crust, I don’t have to worry about forming any fluted edges. Santa gave me two for Christmas, and I have no complaints about them. They are scratch resistant, heat evenly, keep foods hot when serving, dishwasher-safe, microwave-safe, freezer-safe, and easy to clean. Oh, and they are made in France since 1850. That’s a whole lot of pie making!
But you know it really doesn’t matter what kind of pan you use for quiche. There is absolutely nothing wrong with aluminum pie plates at any time especially when you’re taking a meal to someone. I find it easier on the receiver not to have to return the pan and quiche tastes good in them, too!
“Relying on God has to begin all over again every day as if nothing had yet been done.”
C. S. Lewis