Quiche is the most versatile – and delicious – baked egg dish we've ever had! Enjoy it for breakfast, lunch, dinner or even a midday snack. There are many different ways to serve this dish. We ourselves love spinach quiche with a bit of feta. We are also known to make a variety of bake ups with bacon, sausage and ham. You can also sneak in a ton of veggies if you're mindful of your five-a-day. This is a delicious and filling dish that the egg lovers in your life will go crazy for.
Do you love quiche but not the crust? this crustless quiche recipe Very good!
Why you'll love this recipe
- Customize with your favorite vegetables, meats and cheeses or choose from one of our suggestions.
- Can easily be prepared in advance.
- Simple, everyday ingredients you already have on hand.
- Great for using up leftovers with little leftovers!
Basic Quiche Recipe
Use this basic quiche recipe as the base for all your baked egg creations! Featuring fluffy eggs, melty cheese, and plenty of mix and match add-ons, you can't go wrong. What will you keep in you?
Quiche Filling Ideas
So many quiche fillings, so little time! We have provided the basis for many mix and match options. Some of our favorites include:
- Spinach with feta
- Meat lovers: bacon, sausage, ham and cheddar
- Ham, cheese, broccoli and gruyere
- Asparagus, mushrooms and onions (plus your choice of cheese!).
- Mushrooms, onions and cheddar
- Veggie lovers: spinach, broccoli, asparagus, mushrooms and feta
Chef's tip
Quiche is a great option for using up leftovers! Got leftover ham? Put it in a quiche! Have some leftover vegetables from dinner that you don't want to let go to waste? Plan a quiche for the next day.
Should I make my own crust?
The short answer is, yes, absolutely! Store-bought options are always fine—especially if you're in a time crunch. But if you have a few minutes to spare, making your own crust will take your dish to the next level. Don't worry, we have one Fool-Proof Pie Crust Recipe To ensure your success!
Frittata vs Quiche
Ah, the age old question! Is it frittata or quiche? The frittata vs. quiche debate often comes up when talking about baked egg dishes.
the frittata A slow-cooked baked egg dish that you can fill with whatever you want. It resembles quiche fillings in that way! The biggest difference is that a frittata doesn't have a crust. Frittatas can also be enjoyed at any time of day and at any temperature. It's an Italian take on an omelet.
in quiche A French tart made with eggs and various quiche fillings. It is cooked slowly at low temperature. There are many variations of this dish and you can fill it with whatever meat, vegetables and cheese you want.
When considering frittata vs. quiche, it all comes down to personal preference and what kind of food you're in the mood for! Some might argue that a frittata is lighter because it doesn't have a crust.
problem solving
Wet crust? The biggest organic-base culprit is excess moisture from your ingredients. Vegetables in particular contain a lot of excess water that is released as they are cooked. Be sure to drain your vegetables properly (and thaw if you're using frozen). Baking your pie crust without the quiche filling will also help so don't skip that step.
Not fluffy? Be sure to bake your dish at a low temperature for best results. It can be tempting to turn up the heat in hopes that your food will be ready quickly. Do not give! Low-temperature baking will ensure that your eggs don't curdle and maintain a light and fluffy texture!
Please direct forward
Prepare the day before
- Bake your crust at 400°F for 10 minutes, then let it cool.
- Combine eggs, dairy, spices, cheese and add-ins. Pour into the crust. Cover with plastic wrap and refrigerate. Bake within 24 hours.
Freeze after baking:
- Cool completely, wrap tightly in plastic, then foil and freeze for up to 3 months. Thaw overnight in refrigerator and reheat at 350°F until hot.
Storage and reheating instructions
Save the leftovers Place on pie plate and cover well with plastic wrap, or transfer slices to an airtight container. Refrigerate for 3 to 4 days.
Reheat Microwave 1 serving at a time and heat in 30-second increments until heated through, about 90 seconds total.
