Let’s make quiche! On Cook with Brooke, I’m going to show you just how easy it is to bake a quiche, and everything you can include in the recipe!
For years, I have been baking quiches. Thing is, they’re so easy to make and you can include so many different ingredients in a quiche. I mean, seriously. Have you ever heard of a kitchen sink cookie? Well, same goes for a quiche. If there’s a veg that is close to expiring in your fridge, then by all means, add it to a quiche.
And we’re not limiting the ingredients to vegetables. How about sausage? Ham? Chicken? Bacon? Y’all, the possibilities are endless. Just keep to the core custard recipe and then whatever cheese and extra ingredients you have to add is totally up to you.
That’s the glory of baking a quiche. Let’s Cook with Brooke!!
Want to know what else is great about quiche? The make-ahead factor. You can prepare and bake a quiche, let it cool and then freeze it for up to three months. Put it in the oven straight from the freezer and a half hour later, your have breakfast, brunch or even dinner. Pair the quiche with a green salad and rock on with your bad self. You’ve got a well-balanced meal.
Quiches are one thing I love to prepare ahead of time, and have on hand in my freezer. Here’s the golden rule for the base of a quiche: four eggs and a cup of half & half. Everything else is up to you. Measuring doesn’t need to be spot on, but rather everything is measured in “ish.” A handful here, a pinch there. Looks good to me. Just the core base needs to be consistent; eggs and half & half.
I use the frozen deep dish pie shells that come two to a package. Works for me, and why complicate things. Easy peasy. I’ve tried a variety of cheese additions and my epic combination is equal parts fontina and gruyere cheeses.
Best. Cheese. Combo. Ever.
Let’s Cook with Brooke And Bake Quiche!
Classic Quiche
Equipment
- pie weights or dried beans
Ingredients
- 1 cup half & half
- 4 eggs
- 1/2 cup fontina cheese shredded
- 1/2 cup gruyere cheese shredded
- 1 frozen pie shell deep dish
Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with foil or parchment paper.
- Place frozen pie crust on lined baking sheet. Place a sheet of foil over pie crust and pour pie weights on top.
- Bake in the oven for 10 minutes. Pull out of oven and remove foil and pie weights. Using a fork, poke holes around the bottom of the crust to eliminate bubbles when baking, and place pie crusts back into oven for 7 minutes.
- Meanwhile, combine the eggs, half & half and cheeses. Add two cups of whatever additional ingredients you wish to add, such as diced ham, cooked sausage, diced fresh vegetables, or even frozen chopped spinach with all of the water completely drained. The world is your oyster, here. (In fact, a few oysters would be delicious in a quiche!)
- Place back in oven and bake for 35 minutes, or until quiche is firm to the touch.
- Remove from oven, cool for 5 minutes, then serve.
- If you're planning to freeze the quiche, let cool completely and wrap in foil. Place in freezer in a single layer. Once frozen, then you can stack the quiche(s).
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Do I have to use cooked vegetables, like spinach, carrots? Give more information on using vegetables.
Thanks for info on pie crust. I can never get them to cook fully. How many dried beans does it take. Help! I enjoy which and would like to make a good one
Hi Nan! When using fresh veggies, like zucchini or broccoli, I would quickly sauté or blanch to soften them up. They’ll cook the rest of the way while the quiche bakes. When using dried beans or pie weights, spread an even layer on the pie crust. No need to fill the crust up to the top, one single layer does the trick. Hope this helps and thank you so much for following Farmhouse 1820!
This worked great. Recipe I used for years , but not for a very long time I needed measurements. I never used milk or 1\2 1\2. Cottage cheese instead. Italian seasoning, gets cheese, eggs all mixed, dra I ed chopped spinach, this is layered with cheese mix. Came out lovely in spring form pan with pre baked puffed pastry.
Silly auto bot. Gets is Feta! And drained spinach, not squeezed.
I love quiche but don’t make them often. This is really making me hungry right now.
I haven’t have quiche for ages! Great idea to make ahead and freeze so there’s always one on-hand!
I love quiche and making it too! This one is super easy and I love to try it.
Thank you so much, Maria!
We haven’t had quiche in a while. This looks so good!! Pinned for later.
Quiches are always on the menu here at home, the bought ones though. I’ve never tried to make my own, until now. I can’t wait to try your recipe, Brooke. It sounds so easy.
I am a useless cook but quiche I can do. I will be saving this for later.
Looks fantastic! Thanks for the recipe. I will have to try making quiche soon. Pinned!
Kim
It has been a while since I made quiche! I love the idea of using Gruyere cheese, and making ahead and freezing is such a great idea too!
You are speaking my quiche language!! I love how you simplified it. And I must try freezing them!!! A great time saver when lots of them need to be made!
Hi Leslie, I love to freeze quiche so I always have one on hand. They heat up beautifully, and are always a hit!
Have never made a quiche cause I thought it would be difficult. Now I’m definitely making one!
Aah “the Quiche” a staple at my house! Thanks for taking us back to the basics! Sometimes … the best! Of all the things I make … there is NEVER any Quiche left!! Your recipe is Spot on!!
Might want to take a look at your ingredient list above. All it mentions is half-and-half, eggs, and cheese. And then suddenly there’s spinach and vegetables and “other ingredients “!
Hi Linda,
I mention in the recipe itself the different ingredient options you can add, and I give The measurements.
I’ve made lots of quiche in my day because we have chickens 🙂 BUT I’ve never used those two cheeses! I’ll have to try to see what’s in the fridge. I usually use the dairy case fresh crusts and have never precooked- sounds like a good idea to avoid the mushy bottom! Thanks for this simple recipe!
Thank you for this original recipe. We love different veggies at times. Sometimes I do a base with sliced thin potatoes. Making quiche for a long time. Always a healthy start to the day or anytime!!
I make a crustless quiche.
same filling but more of it
or add coconut flour or cooked farro or other nutritious grains
and add to it.
healthier than the crusted ones
and just as filling
I was given a French quiche recipe by a Parisian cook in 1955. As a young bride back home, that was my go-to for Sunday guest suppers, making own crust, grating cups of sharp cheese, separating the eggs, etc., all hand made. Than came convenience!! Now make double recipe (two shells to frozen package), and freeze one which is so easy to take to sick or bereaved friends. Each batch is different and nothing like its Parisian ancestor!
Thank you, Nan!