If you’re looking for one of our best quiche recipes, you’ve found it here. This quiche recipe offers several cheese options and allows you to select from ham, chicken, or crabmeat. You can get started with a from-scratch crust recipe or use a refrigerated pie crust to speed up the process. If you prefer a lower-fat option, follow the lower-fat quiche instructions that substitute refrigerated egg product for the eggs, fat-free milk for the cream, and reduced-fat cheeses for the cheese.
Once you’ve mastered this easy quiche recipe, try making Quiche Lorraine, one of the most notable savory pies. It has crisp bacon bits added to the custard filling and is topped with roasted tomatoes.
Quiche is classically baked in a quiche pan that has fluted, straight sides, but quiche recipes can also be made in other types of pans. Try our Spinach Pancetta Quiche—it’s made in a springform pan. Or reach for a muffin tin to make Mini Quiches—they’re great for serving a crowd and bake much faster than their pie-size counterparts. And don’t miss this sheet-pan recipe that makes each slice thinner than a classic quiche with a little less egg and more sweet potato and bacon in each bite.
Finally, If you want gourmet quiche recipes, try our Spinach and Mushroom Quiche or our Italian Sausage and Zucchini Quiche—a crustless quiche that’s perfect for those eating gluten-free or Paleo diets.
Ingredients
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1 Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
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4 eggs, lightly beaten
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1 ½ cups half-and-half, light cream, or milk
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¼ cup sliced green onions
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¼ teaspoon salt
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⅛ teaspoon black pepper
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Dash ground nutmeg
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¾ cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
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1 ½ cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
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1 tablespoon all-purpose flour
Pastry for a Single-Crust Pie
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1 ½ cups all-purpose flour
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½ teaspoon salt
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¼ cup shortening
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¼ cup butter, cut up, or shortening
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¼ cup cold water
Directions
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Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions.
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Line a 9-inch pie plate with pastry. Trim; crimp edge as desired.
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Line unpricked pastry with a double thickness of foil. Bake in a 450-degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
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Meanwhile, in a medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham.
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In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.
Test Kitchen Tip: Use your fingers to evenly toss the flour with the cheese. This helps the cheese bind with the egg mixture and keeps the cheese evenly dispersed.
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Pour egg mixture into hot, baked pastry shell.
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Bake in the 325 degree F oven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
Pastry for a Single-Crust Pie
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In a medium bowl stir together flour and salt.
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Using pastry blender, cut in shortening and butter until pieces are pea size.
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Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening the flour mixture, using 1 tablespoon of water at a time, until the flour mixture is moistened.
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Gather flour mixture into a ball, kneading gently until it holds together.
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On a lightly floured surface use your hands to slightly flatten pastry.
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Roll pastry from center to edges into a circle about 12 inches in diameter.
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Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
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Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.
Lower-Fat Quiche Variation
Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.
Nutrition Facts per serving: 341 cal., 17 g total fat (6 g sat., fat), 31g chol., 762mg sodium, 26 g carbo., 1 g fiber, 19 g pro. Daily Values: 20% vit. A, 2% vit. C, 29% calcium, 14% iron Exchanges: 1.5 Starch, 2 Very-Lean Meat, 3 Fat
Nutrition Facts (per serving)
| 453 | Calories |
| 31g | Fat |
| 25g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 453 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 14g | 70% |
| Cholesterol 199mg | 66% |
| Sodium 540mg | 23% |
| Total Carbohydrate 25g | 9% |
| Protein 19g | 38% |
| Vitamin C 1.8mg | 2% |
| Calcium 313mg | 24% |
| Iron 2.2mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
