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Use your favorite filling to make exactly the quiche you’d like or throw in the ham and mushrooms from the leftover take-out pizza. If you’re short on time, you can skip baking the crust ahead (blind baking) and go with a softer, less crisp crust. Just bake at 400 F (205 C) for 10 minutes, lower temperature to 350 F (177 C) and bake until done—30 -40 minutes or so.
A shallow tart pan or quiche dish will not need as much custard (milk and egg mixture) as in a 9-inch pie plate. (Extra can be scrambled in a pan for a snack.) You can skip the crust and bake everything else in a very well greased pie pan. Just bake it for a little less time.
Fresh minced herbs (1-2 tablespoons) or dried herbs (1/2 teaspoon) can be added to the custard mixture. A little grated nutmeg is another common addition.
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: French
Keyword: Cheese, Eggs, Ice Cream, Milk, Pastry
Servings: 6
Author: More Time at the Table/Alyce Morgan


  • Tart pan, ceramic quiche dish, pie plate, or 9-inch square casserole dish


  • 1 9- inch pie crust -homemade/store bought
  • 1 ½ cups milk, half and half, cream, evaporated milk, or combination (can add melted butter to milk for richer custard)
  • 3 eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • ½ cup filling like chopped cooked asparagus, sautéed peppers or onions or broccoli, chopped roasted green chiles, cooked mushrooms, fresh baby or shredded spinach, fresh chopped/seeded tomatoes, well-cooked sausage, smoked bacon, ham, or combination, etc.
  • 1/2 cup grated cheese. Choose from Gruyere, Swiss, Cheddar, etc. Crumbled fresh goat cheese is lovely and cubed cream cheese works well.


  • Preheat oven to 400 degrees Fahrenheit (205 C). Place dough for pie crust in pie plate or buttered tart pan. Crimp edges if using a pie pan (pinch between thumb and index finger or press into pan using table fork.) or press into fluted edges of tart pan, then trimming excess dough by running a rolling pin over the top of the pan. Press a doubled piece of aluminum foil into the dough on the pie plate/tart pan to keep crust in place and bake 10 minutes. Remove from oven and transfer to cooling rack while you prepare filling ingredients. Lower oven temperature to 350 F (177 C).
  • Whisk together half and half, eggs, salt, and pepper and set aside. Place vegetable/meat filling evenly in bottom of crust and sprinkle with cheese. Carefully pour the egg mixture on top of the filling.
  • Bake for 30 -40 minutes on a rimmed baking sheet OR until filling is set and crust is golden; a knife inserted at center should come out nearly clean. Do not over bake. Cool at least 10 minutes on rack before cutting and serving hot, warm, or at room temperature. Or cool, wrap loosely, and store for up to 4 days, cut and serve cold.


Cook’s Notes:
Your quiche could take less or more time to bake until set depending on your ingredients, their temperature, what pan you used, and how well preheated your oven was. 
Store leftover quiche well-wrapped in refrigerator for up to 4 days if made of all fresh ingredients. If using leftovers, begin the count of safe eating days from the day you made the oldest ingredient. So if your bacon is 2 days old when you make the quiche, don't store quiche in fridge for more than two days.
Best way to reheat a piece or two of quiche: heat skillet on stovetop over med-high heat, add oil 'til hot, add quiche slices, turn down heat, cover and cook until quiche is very warm. Watch carefully.
Can freeze: wrap totally cooled quiche tightly in doubled foil and freeze at 0 degrees F for up to 3 months. Defrost totally while wrapped, unwrap, and reheat quiche at 350 degrees F for 15-20 minutes or until hot through. Will take longer if reheating more than one quiche.
Copyright Alyce Morgan, 2020