Name: Foolproof Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 Pie Crust; 6 Eggs (Large or XL); 1 Cup Heavy Cream; 1 Cup Shredded Cheese; Salt and Pepper (to taste); 1/2 Cup Fillings- Veggies, Meat, etc. (fresh or thawed)

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Ever since I read French Kids Eat Everything, a quiche has made its way onto our dinner table almost monthly. They are delicious and my entire family clears their plate, which is why I thought I should share the recipe with the world. The best part, the simple main ingredients means you can whip it up in a hurry using what you already have in the fridge, it’s done in about an hour, and it gets devoured.

quiche in a pie pan, with green onions and cheery tomatoes on top

Why I Love This Quiche Recipe:

You know the best part of the quiche (even if it’s simple)? Since it’s French food, a lot of people assume it’s complicated to make. This couldn’t be farther from the truth, but the illusion always impresses those who don’t know any better. Like my kids, their eyes bug out every time the quiche comes to the dinner table, even if they helped me make it.

After looking over some of the different quiche recipes available out there, I had to ask “What makes this one different?” This recipe emphasizes the egg over a bunch of toppings. The egg/cream/cheese mixture combines so well that in my opinion it no longer tastes like eggs, but a wholesome custard which is very satisfying. The one or two add-ins flavor the quiche instead of overwhelming it.

Quiche Ingredients Are So Simple

Pie crust: To keep the quiche simple, I really like the frozen Pillsbury pie crust. They come 2 per box in the frozen section and they are so simple to use. I usually have to roll it out a bit more with a rolling pin to get it to cover the whole pie pan. If you want to make your own pie crust, go for it. I just haven’t found a crust recipe which is so much better that I spend the extra time to make it.
Eggs: The recipe used 6 eggs for the quiche and I use large or extra large eggs. I would probably add 2 eggs if I was using medium.
Heavy Cream: The only ingredient I don’t regularly have on hand. I havent tried this with milk or half and half, but its on my list. The heavy cream makes for a very dense, decadent quich filling, so I am hesitant to change it.
Shredded cheese: Use whatever you have. I usually have a mexican blend of shredded cheese on hand, so that what gets used.
Salt, pepper, spices: Add to taste. I usually go for 2 pinches of salt and pepper. I like to keep extra spices to a minimum since its great on its own, but curry, an herb blend, etc would also go great.
Fillings: I have used diced lunch meat often to add a carnivorous touch, but this thing is so filling I usually skip it. Vegetables go great and it doesnt take much to change the whole taste and smell of the entire quiche. Some vegetables wok better than others, so if it doubt pre-cook your veggies to reduce the water content so it doesn’t make the quiche watery.

Quiche Preparation

Blind baking the crust for the quiche is an optional step, but I highly recommend it. It adds a crunch to the pie edges and makes sure you don’t have a soggy bottom to your pie (A pet peeve of Paul Hollywood…) This is as simple as rolling it out, fitting it to the pan, and stick it in the oven while you prep the custard filling. I use black beans in the bottom to prevent air bubbles, and I use a fork to make the edge a bit nice to look at.

Drape the dough over the pie pan and shape it to the pie pan.

Now for the filling. The filling has a very custardy feel to it. Don’t think scrambled eggs, think creme brulee. It’s heavy and bouncy, and vegetables have no trouble sinking to the bottom. The best part, the preparation is as simple as crack eggs, add cream, whisk for a minute, add cheese, and whisk again. That’s it simple, simple, simple. After that add your salt, pepper, and spices if desired.

Eggs and Cream — Combine eggs and cream to the amazement of your assistant.

Add Cheese — Combine eggs and cream to the amazement of your assistant.

Pour it into the pie crust (after it has baked or not) Then sprinkle your mix in’s over the top. I usually add about a 1/2 cup of vegetables and have had luck with dry vegetables like broccoli, and green onions. Spinach is a big go-to, but the extra moisture in there can leech out and make a mess. You can wilt your watery vegetables first to remove so moisture to reduce the chances of this happening.

Uncooked Simple Quiche — Finished but uncooked.

Fillings I have had success with:

Broccoli: Chop small florettes and sprinkle evenly.
Green Onions: Chop and sprinkle evenly. 1/4 cup to 1/2 cup
Spinach: Pre wilt and mix in.
Lunch Meat: For the carnivores. Roll, slice long ways, and then cut into small pieces.
Bacon: 2 pieces for flavor, 4 pieces for a statement. Pre-cook and slice to avoid an oily pie. Chop to small bits for best results.

Equipment Needed to Make a Quiche:

Rolling Pin: This is isn’t exactly needed per se, but I find that I use one every time to roll the crust a bit thinning so it will fit in the pan nicely.

Pyrex Pie Pan: Glass is my preferred medium when making a Quiche. It insulates instead of conducts and protects the crust from over baking. If you are using a metal pan, skip the blind bake.
Pie Server: A triangular spatula is the best way to get out a slice of quiche without mutilating the whole pie. Highly recommend.