Quiche Recipe

Pie crust: The base of the quiche, providing a flaky and buttery texture.

Eggs: The main component of the filling, giving the quiche its structure and richness.

Milk: Adds creaminess to the egg mixture, making the quiche smooth and silky.

Grated cheese: Provides a savory and melty element to the quiche. You can use any cheese you prefer.

Diced ham: Adds a salty and meaty flavor to the quiche. You can substitute with other proteins if desired.

Salt: Enhances the overall flavor of the quiche.

Black pepper: Adds a hint of spice and depth to the dish.

When preparing a quiche, ensure that the pie crust is well-chilled before placing it in the pie dish. This helps prevent the crust from shrinking during baking. Additionally, blind-bake the crust for about 10 minutes before adding the egg mixture to avoid a soggy bottom. To blind-bake, line the crust with parchment paper and fill it with pie weights or dried beans. This will keep the crust from puffing up and ensure a crisp, golden base for your quiche.

• pie crust - Substitute with phyllo dough: Phyllo dough provides a lighter, flakier texture and can be layered for added crispiness.

• 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 texture of eggs and is a great vegan alternative.

• eggs - Substitute with chia seeds: Mixed with water, chia seeds form a gel-like consistency that can replace eggs in binding the quiche.

• milk - Substitute with heavy cream: Heavy cream makes the quiche richer and creamier.

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

• grated cheese - Substitute with grated mozzarella: Mozzarella melts well and provides a mild, creamy flavor.

• grated cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a vegan-friendly option.

• diced ham - Substitute with bacon: Bacon adds a smoky flavor and crispy texture to the quiche.

• diced ham - Substitute with mushrooms: Mushrooms provide a meaty texture and umami flavor, making them a good vegetarian substitute.

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

• salt - Substitute with sea salt: Sea salt can offer a more complex flavor profile compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't add black specks to the quiche.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

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

• Wrap the quiche tightly with plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh and prevent it from absorbing any unwanted odors from the fridge.

• Store the wrapped quiche in the refrigerator for up to 3-4 days. For best results, place it on a flat surface to maintain its shape.

• To reheat, preheat your oven to 350°F (175°C). Place the 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 warmed through.

• For freezing, first, cool the quiche completely. Slice it into individual portions for easier reheating later.

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

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

• Reheat thawed quiche slices in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. For a quicker option, use the microwave, heating on medium power in 30-second intervals until warm.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes if you want a crispier crust.

• Microwave Method:

  1. Place a slice of quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If the quiche is not heated evenly, rotate the plate and heat for an additional 1-2 minutes.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the quiche on a baking tray.
  3. Heat for 10-15 minutes, or until the quiche is thoroughly warmed.
  4. For a crispier crust, you can broil for the last 1-2 minutes.

• Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the quiche slice in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the quiche is warmed and the crust is crispy.

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

• Pie dish: Holds the pie crust and quiche mixture during baking.

• Mixing bowl: Used to whisk together the eggs and milk and to combine all ingredients.

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

• Measuring cup: Measures the milk accurately.

• Grater: Used to grate the cheese.

• Knife: Dices the ham into small pieces.

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

• Spatula: Helps in stirring the ingredients together.

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

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

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of grating it yourself.

Buy diced ham: Purchase diced ham from the store to avoid the extra step of cutting it up.

Pre-made pie crust: Opt for a store-bought pie crust to skip making one from scratch.

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

Quick cooling: Place the quiche on a wire rack to cool faster before slicing.