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Simple Quiche Recipe

Quiches are such versatile dishes. Eggs, cheese, milk, and vegetables, of your preference, can make a great, simple quiche. This recipe contains specifics that my family enjoys, but you can modify the ingredients to include what you have in your kitchen or like. The quantity of ingredients in this recipe accommodates the 9½-inch-size pie crust recipes on this website.
Prep Time20 minutes
Cook Time1 hour
Cooling Time15 minutes
Total Time1 hour 35 minutes
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: French
Keyword: quiche, savory quiche, egg and cheese pie, savory pie
Servings: 8 slices
Author: Summer

Ingredients

  • 1 deep dish pie crust (9 or 9½-inch) raw (store-bought or homemade)
  • ½ small onion, chopped
  • 8 oz Bella or cremini mushrooms, chopped or other mushrooms, like shiitake
  • 10 oz fresh spinach or chopped, frozen spinach that is thawed, drained, and squeezed
  • 8 oz Gruyère cheese, grated or any cheese or combination of cheeses you have
  • 5 large eggs
  • ½ cup milk or cream
  • ½ tsp salt
  • ½ tsp hot pepper sauce like Tabasco

Instructions

  • Preheat oven to 425˚F (220˚C).
  • In a large skillet, sauté onion and mushrooms with a pinch of salt until softened, stirring as needed. Add spinach and continue to sauté until wilted or heated through. Stir mixture as needed. Set mixture aside.
  • Layer the cheese and vegetables. Add a thin layer (~⅓) of cheese to the bottom of the pie dough. Add half of the spinach mixture. Add another ⅓ of the cheese. Add the other half of the spinach mixture. Top with the remaining cheese.
  • In a small bowl or 2-cup measuring cup, whisk together eggs, milk, salt, and hot pepper sauce.
  • Pour milk mixture over the top of the cheese and vegetables. Use a spoon to push down any cheese or vegetables to ensure all are sitting in the liquid (or they will burn).
  • Bake for 15 minutes. Then, reduce the heat to 375˚F (190˚C) and bake for another 30-45 minutes or until the center of the quiche is set and a knife comes out clean when inserted in the center. The cheese may brown and the crust should be golden brown.
    TIP: If the crust begins to brown too quickly, cover the quiche with foil or add an oven-proof, pie crust cover. I always add my pie crust cover after the first 15 minutes of baking.

Notes

*Substitute the vegetables and cheese for what you like or have on hand.
*Add a combination of cheeses. Grated Parmesan (or Pecorino) is a good addition to the above recipe.
Try these variations:
-Add crumbled bacon.
-Sub broccoli and cheddar for the spinach, mushrooms, and Gruyère.
-Add ham and sub Swiss cheese for Gruyère.
-Sub goat cheese or feta for Gruyère.