Basic Quiche Recipe

Pie crust: This is the base of the quiche that holds all the filling together. You can use store-bought or homemade.

Eggs: Eggs help the quiche set and give it a creamy texture.

Milk: Milk makes the filling smooth and light.

Shredded cheese: Cheese adds flavor and a melty texture. Cheddar or Swiss work well.

Diced ham: Ham adds a savory, meaty taste, but you can leave it out or replace it if you want.

Salt: Salt brings out the flavors in the quiche.

Black pepper: Pepper adds a little bit of spice and depth.

One of the most important steps in this Basic Quiche Recipe is whisking the eggs and milk together until they’re well combined. Getting this right helps your quiche come out smooth and creamy instead of lumpy or separated. Here’s how you can do it easily:

1. Crack your eggs into a clean bowl.
2. Pour in the milk.
3. Take a whisk or a fork and start stirring gently in a circular motion.
4. Keep whisking until the mixture looks one color and a little frothy on top—this usually takes about 30 seconds.
5. Make sure to scrape the sides and bottom of the bowl so everything blends evenly.

Whisking well mixes the eggs and milk so they cook together smoothly, giving your quiche a nice, even texture. If you don’t whisk enough, you might end up with parts that are watery or parts that are too thick. Plus, a good whisk helps the cheese and ham mix in better, so every bite has flavor.

When I first made quiche, I didn’t whisk long enough and the filling was kind of uneven—some bites were creamy, others were a bit dry. After I started whisking a little longer, the difference was clear! Also, if you want to save time, you can use a fork instead of a whisk, and it still works fine. Just be sure to stir well and don’t rush it.

Whisking might seem simple, but it really makes a big difference in how your quiche turns out. Once you get the hang of it, you’ll feel more confident making all kinds of egg dishes!

• 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 cauliflower crust: A low-carb alternative that adds a subtle vegetable flavor and is gluten-free.

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

• eggs - Substitute with chia seeds: Chia seeds mixed with water can create a gel-like consistency similar to eggs, suitable for vegan diets.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a slightly nutty flavor.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan substitute.

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

• diced ham - Substitute with smoked tofu: Smoked tofu offers a similar smoky flavor and is a great plant-based alternative.

• diced ham - Substitute with mushrooms: Mushrooms provide a savory, umami flavor and a meaty texture.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor and can enhance the overall taste.

• salt - Substitute with seaweed flakes: Seaweed flakes provide a salty taste with added minerals and a hint of ocean flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick and a different kind of heat.

• Allow the quiche to cool completely at room temperature before storing. This helps to prevent condensation, which can make the crust soggy.

• Wrap the cooled quiche tightly with plastic wrap or aluminum foil. Ensure that it is well-sealed to maintain freshness and prevent any odors from the fridge from seeping in.

• Place the wrapped quiche in an airtight container or a resealable plastic bag for an extra layer of protection. This is particularly useful if you plan to store it for more than a day.

• Store the quiche in the refrigerator for up to 3-4 days. For best results, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

• For longer storage, consider freezing the quiche. First, cut it into individual slices. This makes it easier to thaw and reheat only the portions you need.

• Wrap each slice tightly in plastic wrap, then place the wrapped slices in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of storage time.

• Freeze the quiche for up to 2 months. When ready to eat, thaw slices in the refrigerator overnight.

• Reheat thawed slices in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also use a microwave, but be aware that this may affect the texture of the crust.

• If you prefer a crispier crust, reheat the quiche slices on a baking sheet lined with parchment paper. This helps to maintain the integrity of the crust while ensuring the filling is thoroughly warmed.

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

• For a quicker method, use the microwave. Place a slice of quiche on a microwave-safe plate and 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 air fryer basket and heat for about 5-7 minutes. This method will help maintain a crispy crust while warming the filling.

• For stovetop reheating, 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. This method is great for achieving a slightly crispy bottom crust.

• Oven: Used to preheat and bake the quiche at a consistent temperature of 375°F (190°C).

• Pie dish: Holds the pie crust and quiche filling while baking.

• Mixing bowl: Used to whisk together the eggs, milk, and other ingredients.

• Whisk: Helps in combining the eggs and milk thoroughly.

• Measuring cups: Ensures accurate measurement of milk and shredded cheese.

• Measuring spoons: Used to measure out the salt and black pepper precisely.

• Knife: Used to dice the ham into small pieces.

• Cutting board: Provides a safe surface for dicing the ham.

• Cheese grater: Used to shred the cheese if not using pre-shredded cheese.

• Spatula: Helps in stirring the ingredients together in the mixing bowl.

• Oven mitts: Protects your hands when placing the quiche in and taking it out of the oven.

• Cooling rack: Allows the quiche to cool evenly after baking.

• Knife: Used again to slice the quiche before serving.

• Serving plate: Holds the quiche slices for serving.

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

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on preparation time.

Diced ham: Purchase pre-diced ham to avoid the extra step of cutting it yourself.

Batch cooking: Make multiple quiches at once and freeze them for future meals.

Mix in advance: Prepare the egg mixture the night before and store it in the fridge.