Want to make the perfect quiche for your next brunch get-together? Follow this fool-proof tutorial, and you’ll be sure to impress everyone!
Here’s the thing about quiches… They’re one of the ONLY meals you can serve for breakfast, lunch or dinner without hesitation or having to slave in front of the stove for hours. They’re filling, they look (and sound) fancy and can be made in ADVANCE, so all you need to do at mealtime is put it in the oven and enjoy yourself. Sounds delightful, right?
Worried if it'll please your health-conscious friends and family?
If made with the right ratio of ingredients (keep reading for our fave ratio), it’s packed with healthy fats and protein, making it a nutritional no-brainer.
Since we can’t say enough about them, we’re going to share with you how to make a killer quiche, using any filling of your choice.
How do I choose a crust?
Since we’re typically pressed for time, and we’re sure you are too, we often use a readymade whole wheat crust, or no crust at all. It doesn’t matter what kind of crust you choose, as long as it’s made with whole grains and simple ingredients.
Why WHOLE grain? Because it boosts nutrition and adds flavor and texture. You can read more on grains under our Healthy Staples resources.
Should I poke holes in my crust before baking?
No, it’s best not to poke holes in the crust when making quiche because the egg mixture may leak out and your pie will stick to the dish.
What if I want a crustless quiche?
No problem, you can make your quiche with or without a crust. More often than not, we skip the crust. It’s just personal preference. If you’re using a recipe that calls for a crust, you don’t have to include it. Just add an extra egg and milk to fill up your dish by using this ratio: Add 1 egg in a measuring cup plus milk to the 1/2 cup level.
Add your egg/milk mixture and the filling into a greased, non-stick empty pie dish. Bake for 45-55 minutes, until the quiche is cooked through.
Do I NEED to blind bake my pie crust?
First, blind baking doesn’t mean you’ll be baking with a blindfold on. PHEW! Rather, it’s pre-baking your pie crust without a filling. Don’t worry, your eyes will be open the whole time!
We recommend you blind bake your pie crust to ensure it stays flaky in the center, but it’s not a deal breaker if you’re pinched for time (it takes about 20 minutes to blind bake your crust).
We blind bake about half the time. Our pies may not turn out quite as flaky in the center, but they still taste darn good!
How do I blind bake?
While the process is pretty easy, there’s more to it than just throwing your dough into a pie dish and baking. If you want to go the extra mile, follow this simple sequence:
- Once you have your dough pressed and prepared in your pie pan, preheat your oven to 400 degrees. While the oven is warming, chill your dough in the fridge.
- Carefully line your chilled dough with parchment paper or aluminum foil (on top of the dough).
- Place some sort of weight on top of the parchment paper or foil (this prevents the center from puffing up or the sides from shrinking down). We’ve seen everything from pie weights to dried beans used.
- Once in the oven, bake until the bottom of the crust is just beginning to brown, about 6-8 minutes.
If I use a sweet potato crust as my base, do I need to pre-bake it?
Yes, if you’re using a Sweet Potato Pie Crust, it’s always necessary to pre-bake your crust.
What are the best fillings for my quiche?
This is the fun part. Think outside the cheese, and mix and match however you want. There are NO hard-and-fast rules here.
Since there are so many fillings you can flavor your quiche with, we can’t say we have a favorite. Instead, we love to use seasonal veggies or sift through our leftovers in the refrigerator. Honestly, almost any vegetable and meat taste good in a quiche, so use your leftover meat, shellfish, cheese, vegetables and play around with herbs and spices.
The ratio: The general rule of thumb is for every 4 large eggs, use 1 cup of milk, 1 cup of cheese and 2 cups total of vegetables and/or meat.
A few of our favorite combos for you to try:
- Shrimp, Old Bay & Cheddar
- Shrimp, Roasted Asparagus & Cheddar
- Ham, Broccoli & Cheddar
- Ham, Tomato & Swiss
- Veggie Quiche with Sweet Potato Crust
- Roasted Asparagus & Goat Cheese
- Smoked Ham, Leeks & Gruyere
- Spinach, Sun-dried Tomatoes, Artichokes & Feta
- Onion, Bell Pepper & Feta
- Tomato, Fresh Basil & Goat Cheese
- Tomato, Olive, Rosemary & Mozzarella
Should I pre-cook my fillings?
Yes, yes and YES! With the exception of tomatoes and spinach, cook or sauté your fillings ahead. This can be done all together in one pan.
This is one step you should take the time to do because it will take your quiche to a whole new level of deliciousness.
Pre-cooking your ingredients allows you to add flavor, decrease excess moisture in your baked quiche and reduce the baking time.
Is it necessary to dry my fillings?
YES! Wet ingredients will make for a soggy quiche, which is absolutely heartbreaking.
Meats should be pre-cooked and patted dry. For example, bacon, sausage, ham and ground beef should be dabbed with paper towels after they’re cooked to remove excess grease.
Veggies should be sautéed. When sautéing your veggies, try adding a little minced garlic and a pinch of salt for a burst of flavor. If your veggies have excess moisture, you can pat them dry too.
Cherry tomatoes tend to work better than larger tomatoes, as they’re less watery, but you’ll still want to remove the seeds and pat them dry to eliminate excess moisture.
Should I mix the fillings together before adding them to my quiche?
Yes! To ensure perfect distribution of flavors and textures, we recommend you mix your vegetables and protein together BEFORE pouring them into the crust.
Do I use milk or cream to make my quiche?
We’re not here to bash cream, but it contains a lot of fat. Since we’re already adding cheese to our quiche, we prefer to skip the heavy cream.
Contrary to popular belief, milk won’t make a HUGE difference when it comes to the texture of your quiche. We promise you, it still comes out wonderFULL.
How about mixing? Is it better to whisk or use a hand mixer?
Either works well, as long as you beat your eggs until they’re frothy.
What's the most imperative aspect of making a quiche?
In short, don’t over-bake it!
Baking your quiche at the suggested temperature and time on each of our recipes will result in a velvety and smooth quiche.
The filling should be completely set around the edges and have a slight wobble in the center. You can test if it’s done by inserting a toothpick in the center. If it’s clean when you pull it out, it’s ready. Don’t overcook or you will be eating scrambled eggs instead of quiche!
Should I let my quiche rest before cutting?
Unless you’re super pinched for time, plan to remove the quiche from the oven and let the inside continue to “cook” while the exterior cools to a warm temperature. This requires a little patience.
A good rule of thumb is to wait 10-20 minutes before slicing.
Now that I've made the perfect quiche, what can I serve it with?
We’re always pleasantly surprised by how easily a quiche comes together and how much fun it is to create so many delicious flavors by following the simple tips above. When ready to eat, combine it with a side and you just upgraded a simple quiche to a complete meal.
For breakfast, add a side of seasonal fresh fruit. For brunch or dinner, add a healthy side salad.
How do I reheat and serve my quiche?
Quiche stores well overnight in the refrigerator and makes a delicious leftover served cold, room temperature or warmed.
You can cover your leftovers with foil and bake them in the oven at 300 degrees for 15-20 minutes.
But, as busy women, our time is valuable and we don’t always have 20 minutes to spare. In that case, cut your quiche into small pieces and nuke it in the microwave on LOW to allow it to heat more evenly without overcooking.
What if I want to prep (or freeze) my quiche for later?
There’s a few ways you can go about doing this.
- You can chop and sauté your toppings a day or two ahead so all you have to do is beat your milk and eggs, combine and bake.
- If you really want to simplify things before serving, bake your quiche three-quarters of the way up to 2 days ahead, cool completely, wrap in plastic wrap and refrigerate. Remove from the fridge 30 to 60 minutes before needed and bake for 10-15 minutes at 300 degrees.
- Quiche also freezes extremely well, so if you’re making for future use when you may find yourself in a pinch, you can bake a quiche three-quarters of the way, cool completely, wrap in plastic wrap and freeze. Remove from the freezer 1 or 2 hours before needed and bake for 10-15 minutes, or until warm, at 300 degrees.
This is a huge plus. You’re already preparing one quiche, so it’s quick and easy to make two! Keep one on hand and ready to go for a healthy, no-mess meal.
Now that we’ve answered all those quichey questions last, but certainly not least, here’s the one and only recipe you’ll need to make the perfect quiche!
Did you make this recipe?
If you make this quiche, we would love to hear how it turned out! Leave a comment below sharing what fillings you added to it (veggies, meat, etc.) and what your family thought of it. We love hearing from you and your ideas inspire us all! Don’t forget to tag @fullforlifegal on Instagram so we can admire your masterpiece! 🌟