Easy Quiche

Use your family’s favorite meats, vegetables, and cheeses to create the quiche of your dreams using this easy quiche recipe.

Prep Time 20

Cook Time 50

Cooling Time 30

Total Time 1 40

Servings

Ingredients

1 9-inch unbaked pie crust
2 cups vegetables and/or meat mix-ins see notes
1 cup shredded or crumbled cheese cheddar, gruyere, gouda, goat cheese, feta, etc
2 tablespoons sliced scallions or chopped fresh herbs optional
4 large eggs
1 cup heavy cream
3-4 dashes hot sauce optional
¼-½ teaspoon fine sea salt see notes
½ teaspoon black pepper

Instructions

Preheat oven to 425°F.
Place the pie crust in a 9-inch pie plate and crimp the edges. Use a fork to poke holes on the bottom and sides of the pie crust. You can also line the pie crust with parchment paper and add dry beans or pie weights to doubly insure against the crust shrinking.
Bake the crust for 12 minutes. Remove from the oven. If using, use the parchment paper to remove the beans or pie weights. Set the pie plate on a rimmed baking sheet.
Reduce the oven temperature to 375°F.
Layer the veggies and/or meats in the bottom of the par-baked crust. Top evenly with the cheese and scallions and/or herbs.
In a bowl or large measuring cup, whisk together the eggs, cream, hot sauce, salt, and pepper. Slowly pour this mixture evenly over the fillings. Wiggle the pie plate to help the custard settle into the fillings.
Bake for 45-55 minutes or until the center is puffed and set.
Allow the quiche to cool for at least 30 minutes before slicing and serving. Serve warm, at room temperature, or chilled.

Notes

Add up to 2 cups of your favorite cooked vegetables and/or meats for your mix-ins. These can still be warm when adding them to the quiche or they can be cold – this is a great way to use up leftover roasted vegetables, leftover holiday ham, etc. See the post for mix-in and flavor combination ideas.

If you are using mix-ins such as jarred roasted red peppers, sun dried tomatoes, or olives, you will not need to cook those; they can be added right from the jar.

Adjust the amount of salt based on how salty your mix-ins and cheeses are. For example, if using ham or bacon and parmesan or feta, use just ¼ of salt. If you are using less salty mix-ins, such as roasted asparagus and gruyere cheese, add up to ½ teaspoons of salt.