Basic Quiche Recipe

Pie crust: A pre-made crust that serves as the base for the quiche.

Eggs: These provide the structure and richness to the quiche filling.

Milk: Adds creaminess and helps to set the quiche.

Shredded cheese: Melts into the quiche, adding flavor and texture.

Salt: Enhances the overall taste of the quiche.

Black pepper: Adds a hint of spice and depth to the quiche.

To ensure a perfectly cooked quiche, blind bake the pie crust before adding the filling. This involves baking the crust on its own for about 10 minutes, which helps prevent a soggy bottom. Simply line the crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up.

• pie crust - Substitute with phyllo dough: Phyllo dough can create a lighter, flakier crust that adds a different texture to your quiche.

• pie crust - Substitute with cauliflower crust: For a low-carb option, a cauliflower crust provides a similar base while being gluten-free.

• eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is a great vegan alternative.

• eggs - Substitute with flaxseed meal: Mixing flaxseed meal with water can create a gel-like consistency that works as an egg replacer in binding the ingredients.

• milk - Substitute with heavy cream: Heavy cream will make the quiche richer and creamier.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that still provides a creamy texture.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor without the dairy, making it suitable for vegans.

• shredded cheese - Substitute with feta cheese: Feta cheese adds a tangy flavor and a different texture to the quiche.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor, which can be a nice variation.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the quiche a different kick.

• Allow the quiche to cool completely before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the quiche tightly with plastic wrap or aluminum foil. Ensure it is sealed well to keep out air and moisture.
• For added protection, place the wrapped quiche in a resealable plastic bag or an airtight container.
• Store the quiche in the refrigerator for up to 3-4 days. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
• To freeze, first cool the quiche completely. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil.
• Label the wrapped quiche with the date to keep track of its freshness.
• Place the wrapped quiche in a freezer-safe bag or container. Freeze for up to 2-3 months.
• When ready to eat, thaw the quiche in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through.
• For individual slices, wrap each slice in plastic wrap and then in aluminum foil before freezing. This allows for easy portion control and quicker thawing.
• Avoid microwaving the quiche to reheat, as it can make the crust chewy and the filling rubbery. Always opt for oven reheating for the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the leftover quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from burning. Bake for about 15-20 minutes, or until the quiche is heated through.

• For a quicker method, use the microwave. Place a slice of quiche on a microwave-safe plate and cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche slice in the basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the filling.

• For stovetop reheating, use a skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the quiche slice in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• Oven: Used to bake the quiche at the required temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Used to blend the eggs, milk, salt, and pepper into a smooth mixture.

• Pie dish: Holds the pie crust and the quiche filling during baking.

• Measuring cups: Used to measure the milk and shredded cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Knife: Used to slice the quiche after it has cooled.

• Cutting board: Provides a surface to slice the quiche on.

• Cooling rack: Allows the quiche to cool evenly before slicing and serving.

Use pre-made pie crust: Save time by using a store-bought pie crust instead of making one from scratch.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Batch cooking: Make multiple quiches at once and freeze them for future meals.

Quick cooling: Place the quiche on a wire rack to cool faster before slicing.

Prep ingredients ahead: Measure and prepare all ingredients the night before to streamline the process.