These Easy Quiche Recipes Only Need 5 Ingredients (2024)

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Grace Elkus

Grace Elkus

Grace Elkus was the Deputy Food Director at Kitchn, where she wrote a monthly vegetarian recipe column called Tonight We Veg. She received her culinary arts diploma from The Natural Gourmet Institute.

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updated Nov 21, 2019

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These Easy Quiche Recipes Only Need 5 Ingredients (1)

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.

When you start with a store-bought crust and use add-ins that require little (if any) pre-cooking, a golden, custardy quiche is just as easy to whip up as your trusty weeknight frittata. Each of these five recipes starts with the same basic formula, but boasts a different flavorful mix-in and unique variety of cheese.

Whether you’re looking for a hearty bacon-packed breakfast quiche or a lighter spinach quiche to welcome the warm spring weather, we’ve got just the one for you.

5 Snapshot Recipes for 5-Ingredient Quiches

  • The crust: Each recipe uses one of two pie crusts from a (14.1-ounce) package of refrigerated pie crusts, such as Pillsbury Refrigerated Pie Crusts (with the exception of the mini quiche, which uses both crusts).
  • The dairy: These quiches can be successfully made with whole milk, half-and-half, or heavy cream — or any combination of the three. Whole milk will give you the lightest quiche, while heavy cream will yield the richest quiche.
  • The filling formula: In addition to the 1 1/2 cups of dairy, each recipe calls for 1 1/2 cups of grated cheese (with the exception of the mini quiche, which calls for 3/4 cup), one additional mix-in (such as broccoli or bacon), 1 teaspoon kosher salt, and freshly ground black pepper.
  • Serving the quiche: After baking, cool each quiche at least 20 minutes. Serve cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.

First, Blind-Bake the Crust

For each of the recipes below (with the exception of the mini quiche), roll out the pie crust and fit into a 9-inch standard pie plate (NOT deep dish). Fold the overhang underneath and crimp. Freeze 30 minutes. Heat oven to 350°F.

Line crust with parchment paper; fill with pie weights or beans. Bake 20 minutes on lowest oven rack. Remove weights and parchment. Bake until starting to brown, 10 to 15 minutes more. Set aside to cool slightly. Meanwhile, cook the filling ingredients, then assemble the quiche as instructed below.

Broccoli Cheddar Quiche

The mix-in: 3 cups chopped broccoli florets (from one 8-ounce head broccoli)
The cheese: 1 1/2 cups grated sharp cheddar, part-skim low-moisture mozzarella, or a mix of the two

While the crust is baking, heat 1 tablespoon olive oil in a large skillet over medium-high. Add the broccoli and season with 1/4 teaspoon kosher salt. Cook until tender and charred in spots, 4 to 5 minutes.

Whisk 3 large eggs, 1 1/2 cups dairy, 1 teaspoon kosher salt, and several grinds pepper in a medium bowl until combined. Sprinkle half the cheese over the crust. Top with the broccoli, then remaining cheese. Pour egg mixture over toppings. Bake until edges are set but quiche still jiggles just a little in the center, 30 to 40 minutes.

Ham and Cheese Quiche

The mix-in: 1 1/2 cups diced cooked ham
The cheese: 1 1/2 cups grated sharp cheddar, Swiss, or a mix of the two

Whisk 3 large eggs, 1 1/2 cups dairy, 1 teaspoon kosher salt, and several grinds pepper in a medium bowl until combined. Sprinkle half the cheese over the crust. Top with the ham, then remaining cheese. Pour egg mixture over toppings. Bake until edges are set but quiche still jiggles just a little in the center, 30 to 40 minutes.

Cheesy Spinach Quiche

The mix-in: 2 cups fresh baby spinach (do not need to cook first) or 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed very dry
The cheese: 1 1/2 cups grated smoked Gouda

Whisk 3 large eggs, 1 1/2 cups dairy, 1 kosher teaspoon salt, and several grinds pepper in a medium bowl until combined. Sprinkle half the cheese over the crust. Top with the spinach, then remaining cheese. Pour egg mixture over toppings. Bake until edges are set but quiche still jiggles just a little in the center, 30 to 40 minutes.

Bacon and Cheese Breakfast Quiche

The mix-in: 8 slices bacon, cooked and crumbled
The cheese: 1 1/2 cups grated Gruyère

Whisk 3 large eggs, 1 1/2 cups dairy, 1 teaspoon kosher salt, and several grinds pepper in a medium bowl until combined. Sprinkle half the cheese over the crust. Top with the bacon, then remaining cheese. Pour egg mixture over toppings. Bake until edges are set but quiche still jiggles just a little in the center, 30 to 40 minutes.

Mini Quiche Cups

The mix-in: 1 medium bell pepper, finely diced (or a variety of mini sweet peppers, finely diced)

The cheese: 1 1/2 cups grated Monterey Jack or pepper Jack

Heat oven to 350°F. Spray a nonstick 24-cup mini muffin tin with cooking spray. Unroll both pie crusts and use a 2 1/2- or 3-inch round cookie cutter to cut out 24 rounds. Fit into cups of the muffin tin.

The cheese: 1 1/2 cups grated Monterey Jack or pepper Jack

Heat oven to 350°F. Spray a nonstick 24-cup mini muffin tin with cooking spray. Unroll both pie crusts and use a 2 1/2- or 3-inch round cookie cutter to cut out 24 rounds. Fit into cups of the muffin tin.

Whisk 3/4 cup dairy, 1 large egg and 1 large egg yolk, 1/4 teaspoon kosher salt, and several grinds pepper in a medium bowl until combined. Sprinkle half the cheese into the muffin tin cups. Add the pepper, followed by remaining cheese. Pour egg mixture over top, dividing it evenly between cups. Bake until the filling of each mini quiche is puffed and set, 20 to 25 minutes. Cool 10 minutes before serving.

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These Easy Quiche Recipes Only Need 5 Ingredients (2024)

FAQs

What is the formula for quiche? ›

Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.

How do you substitute heavy cream in a quiche? ›

Milk and cornstarch

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

Is heavy cream or half and half better for quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

What's the difference between quiche and quiche lorraine? ›

To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.

What is the milk to egg ratio for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Can I use milk instead of cream in my quiche? ›

Substitution Tip!

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.

Can I use sour cream instead of heavy cream? ›

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

Is evaporated milk the same as heavy cream? ›

Evaporated Milk – With a similar consistency, you can use a 1-to-1 swap of evaporated milk for heavy cream in most sweet and savory dishes. Its flavor is richer with unique caramelized tones and is not a lower-fat option, but evaporated milk makes do in a pinch.

Can milk replace heavy cream? ›

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

What is the best cheese to use for quiche? ›

You can use any shredded cheese you like; one winning combination is havarti, colby, and Parmesan. Quiche is an excellent choice for any meal, including a busy weeknight dinner. It can even be prepared in advance and refrigerated or frozen, then quickly reheated.

Do you need to prebake pie crust for quiche? ›

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

What does quiche mean in slang? ›

quiche (comparative more quiche, superlative most quiche) (slang) Extremely appealing to look at; sexually alluring. I'm not even bragging, but me and my friends are pretty much quiche.

What is a quiche without pastry called? ›

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

What is a breakfast quiche called? ›

Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

What is a quiche base made of? ›

Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them.

What is the ratio of egg to milk in quiche reddit? ›

As per the title. Typical internet searches state 1 egg to 1/2 cup dairy. Joy of Cooking follows that.

What is the ratio of eggs to cream in quiche reddit? ›

I use the rules 1 egg to 1/2 cup dairy, so my standard is 3 eggs and 1.5 cups of a mix of cream and milk (depending on how healthy I'm making it!). More cream = more rich. I've seen recipes fully heavy cream, and recipes fully semi-skimmed milk. I tend to do half and half or 1 cup milk, 1/2 cup cream.

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