Quick and Easy Quiche Recipe

We make this quiche a lot, like a lot a lot. Our family generally doesn't eat meat on Fridays, so there was a time when I would make this quiche every single week. We have it less frequently now, but it is still one of my go-to favorites and something that can be pulled together with items that you probably have in your fridge and freezer.

You can choose to use homemade or boxed pie crust. Right now I'm in a stage of life where pie crust isn't a priority, and I don't enjoy making it, so I buy it in. If you have a good homemade pie crust recipe you like, use that. You could even make several pie crusts and freeze them, so that you have them on hand to use for future pies and quiches. This would be a great make-ahead option for holidays like Christmas and Easter too, because you can make and freeze the quiches and then just pop them in the oven to heat.

As far as cheese and add-ins, use whatever kind your family likes. I have done swiss and mushroom, broccoli and cheddar, sausage and goat cheese and other combinations... but most often I like to make a plain cheese quiche. If you choose to use vegetables, cook them first until they are almost fully cooked and drain off the excess water before adding them to your quiche. Skipping this step will make your quiche watery, and may get your crust soggy too.


1 pie crust
6 eggs
1 c milk
1 c cheese
1 c  milk, half and half, or cream
1/2 tsp salt
Optional: meat or veggies such as broccoli, spinach, kale, ham, sausage, bacon, asparagus, tomato, or peppers. You can use about 1c of add ins before you overfill your pie crust


1. If you are using frozen pie crust, defrost your pie crust for 45-60 minutes first so that it is easy to work with but still cool enough to hold together.
2. Preheat oven to 350F
**If you are using meat or veggies for add ins, cook them now**
3. Spread your pie crust into a pie dish
4. Crack your eggs and beat them with a whisk or a fork until their color is uniform and they start to look a little lighter and fluffier than they once did.
5. Add your milk and salt and stir together
6. Add your cheese and any other add ins that you are using in your quiche
7. Carefully pour your mixture into the pie crust and bake for 50 min. when the quiche is done the crust should be just starting to get that golden brown color, and a toothpick inserted in the center should come out clean. It ideally should still have a bit of a wobble, but if you overcook it by five or ten minutes it will still be delicious.


- DO NOT put the crust in the oven first and then pour. If you miss, you will have a big messy oven and will have to wait for it to cool so that you can clean it before you can cook again. It is easier to just not fill it too full, and carry it over to the oven when it is ready.
- Double the recipe, you can stick your second quiche in the freezer and pull it out one Sunday for a nice brunch
- If you want to stretch the quiche so that each serving is more filling, use half and half or cream instead of milk. It makes a much richer quiche!