Quiche Recipe

Pie crust: A pre-made or homemade pie crust forms the base of the quiche and holds all the delicious fillings together.

Eggs: Eggs are the main ingredient that gives the quiche its structure and richness.

Milk: Milk is mixed with the eggs to create a creamy texture.

Cheese: Grated cheese adds a savory and melty component to the quiche.

Ham: Diced ham provides a salty and flavorful addition to the quiche.

Salt: Salt enhances the overall flavor of the quiche.

Pepper: Pepper adds a bit 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 10-15 minutes at 375°F (190°C) until it starts to turn golden. This step prevents the crust from becoming soggy once the egg mixture is added. Use pie weights or dried beans to keep the crust flat during this initial bake.

• pre-made or homemade pie crust - Substitute with phyllo dough: Phyllo dough provides a lighter, flakier texture and can be layered for added crispiness.

• pre-made or homemade pie crust - Substitute with cauliflower crust: A low-carb alternative that adds a subtle vegetable flavor and is gluten-free.

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

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg to create a binding agent suitable for vegans.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a slightly nutty flavor.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor, perfect for a tropical twist.

• grated cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan alternative.

• grated cheese - Substitute with vegan cheese: Vegan cheese melts similarly to regular cheese and is suitable for those avoiding dairy.

• diced ham - Substitute with smoked tofu: Smoked tofu provides a similar smoky flavor and is a great plant-based protein.

• diced ham - Substitute with mushrooms: Mushrooms offer a savory, umami flavor and can be a great meatless option.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a depth of umami.

• salt - Substitute with seaweed flakes: Seaweed flakes provide a salty taste and add a hint of oceanic flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can elevate the flavor profile.

• pepper - Substitute with paprika: Paprika offers a milder, smoky flavor and a vibrant color.

• Allow the quiche to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.
• Wrap the quiche tightly with plastic wrap or aluminum foil. Ensure that it is well-sealed to maintain freshness and prevent any odors from the fridge from seeping in.
• Place the wrapped quiche in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and air.
• Store the quiche in the refrigerator for up to 3-4 days. For best results, consume it within this time frame to enjoy its optimal flavor and texture.
• To reheat, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until warmed through.
• If you prefer to use a microwave, cut a slice and place it on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• For freezing, first ensure the quiche is completely cooled. Cut it into individual slices for easier reheating and portion control.
• Wrap each slice tightly with plastic wrap, then place the wrapped slices in a resealable plastic freezer bag or an airtight container. Label with the date to keep track of freshness.
• Store the quiche slices in the freezer for up to 2 months. Beyond this period, the quality may start to decline.
• To reheat frozen quiche, preheat your oven to 375°F (190°C). Place the frozen slice on a baking sheet and cover with aluminum foil. Bake for 20-25 minutes, or until heated through. Alternatively, thaw the slice in the refrigerator overnight before reheating using the methods described above.

• Oven Method: 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 becoming too brown. Bake for about 15-20 minutes, or until the quiche is heated through. This method ensures the quiche remains crispy and doesn't get soggy.

• Microwave Method: Place a slice of quiche on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for about 2-3 minutes, checking halfway through to ensure it heats evenly. Be cautious, as microwaving can sometimes make the crust less crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the quiche on a toaster oven tray and heat for about 10-15 minutes. This method is great for reheating smaller portions and keeps the crust nice and crispy.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the quiche slice in the skillet and cover with a lid. Heat for about 5-7 minutes, or until the quiche is warmed through. This method helps maintain the texture of the crust while ensuring the filling is heated evenly.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the quiche slice in the air fryer basket and heat for about 5-7 minutes. This method is quick and helps keep the crust crispy while thoroughly reheating the filling.

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

• Mixing bowl: Used to whisk together the eggs and milk, and to combine all the ingredients.

• Whisk: Used to mix the eggs and milk thoroughly.

• Measuring cup: Used to measure the milk and grated cheese accurately.

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

• Cheese grater: Used to grate the cheese if you are not using pre-grated cheese.

• Knife: Used to dice the ham into small pieces.

• Cutting board: Used as a surface to dice the ham.

• Pie dish: Used to hold the pie crust and the quiche mixture while baking.

• Oven mitts: Used to safely handle the hot pie dish when placing it in and removing it from the oven.

• Cooling rack: Used to let the quiche cool for a few minutes before slicing and serving.

• Spatula: Used to serve the quiche slices.

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

Prep ingredients ahead: Dice the ham and grate the cheese the night before to streamline your morning routine.

Whisk efficiently: Use a hand mixer to quickly combine the eggs and milk.

Batch cooking: Double the recipe and freeze one quiche for a quick meal later.

Preheat oven early: Start preheating your oven while you prepare the filling to save time.