Quiche Recipe Quiche
This fuss-free, veggie-packed Quiche Recipe Quiche is the perfect blend of creamy custard, crisp crust, and garden-fresh flavor—all in under an hour.
I’ve been making quiche for over three decades—ever since my first attempt with tired supermarket eggs and a sad, soggy crust. Here’s the thing: quiche isn’t just a fancy brunch item. It’s a weeknight hero, a potluck champ, and frankly, a blank canvas for whatever you’ve got in the fridge. This Quiche Recipe Quiche combines tender spinach, nutty Gruyère, and a hint of fresh thyme for a seasonal spin that’s equally welcome in spring and fall. According to Google Trends data, searches for “quiche recipe” climb by nearly 20% in April (hello, Mother’s Day!), so you know folks are hungry for something bright yet cozy.
Why You’ll Love This Quiche Recipe Quiche
- Ready in about an hour—perfect when time’s tight.
- One-pan prep keeps cleanup to a minimum (you’ll thank me later).
- Customizable: swap in ham, mushrooms, or peppers—no judgement here.
- Holds its shape for neat slices—ideal for brunch buffets or boxed lunches.
- Make-ahead friendly: bake now, reheat gently later.
- Nutrient boost: greens and eggs deliver protein plus vitamins.
- Crowd-pleaser: even picky eaters ask for seconds.
- Store-bought crust option saves five minutes—no shame in that.
Ingredients for Your Quiche Recipe Quiche
• 1 (9-inch) pre-rolled pie crust (I like Pillsbury for consistency)
• 4 large eggs, at room temperature (Organic Valley or farm-fresh if you can)
• 1½ cups half-and-half (or whole milk for a lighter twist)
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• Pinch freshly grated nutmeg (adds a cozy warmth)
• 1 cup shredded Gruyère cheese (substitute Swiss or sharp cheddar)
• 1 cup baby spinach, roughly chopped and well-drained (squeeze out extra moisture)
• 2 tablespoons chopped fresh thyme leaves (or 1 teaspoon dried)
Tips:
– Allow eggs to sit at room temp for smoother custard.
– For dairy-free, swap half-and-half with coconut milk plus 1 tablespoon nutritional yeast.
– Trim thick spinach stems to avoid bitter bites.
Directions
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Preheat and Prep
Preheat oven to 375°F. Fit the pie crust into a 9-inch glass or metal pie pan, pressing gently against sides. Use a fork to dock the bottom—this keeps the crust crisp. (Pro tip: a metal pan yields a crunchier edge.) -
Blind-Bake the Crust
Line the crust with parchment and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden. You want that shell firm—no soggy surprises. -
Whisk the Custard
In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg until fully blended and just a few air bubbles remain. Soft, silky custard is the heart of a good quiche. -
Layer the Filling
Scatter the chopped spinach evenly over the hot crust, then sprinkle the shredded Gruyère and thyme. Pour the custard mixture on top—go slow to avoid drips. If you hear liquid sizzle against hot crust, you’re on track. -
Bake to Perfection
Slide the quiche into the oven and bake 30–35 minutes, until the center jiggles very slightly when you nudge the pan. (Quiet jiggle—don’t overbake!) The edges should be set and golden. -
Rest and Slice
Let the quiche cool for at least 10 minutes on a wire rack. This rest time helps the custard finish setting so your slices come out neat.
Servings & Timing
Makes 6 generous slices
Prep Time: 15 minutes
Blind-Bake: 15 minutes
Bake Time: 30–35 minutes
Rest Time: 10 minutes
Total Time: About 1 hour
Variations on Your Quiche Recipe Quiche
• Bacon & Cheddar: Swap Gruyère for sharp cheddar and scatter cooked bacon bits.
• Mediterranean Twist: Add sun-dried tomatoes, feta cheese, and Kalamata olives.
• Mushroom & Leek: Sauté sliced cremini and leeks in a pat of butter until soft, then use them in place of spinach.
• Crustless: Skip the shell—bake in a greased pie dish for a lighter, gluten-free option.
• Vegan: Blend silken tofu with a tablespoon of chickpea flour, nutritional yeast, and kala namak for an eggy flavor.
• Asparagus & Goat Cheese: Trim asparagus into bite-sized pieces and dot with crumbled chèvre.
Storage & Reheating
Refrigerator: Store leftover quiche covered in foil or an airtight container for up to 4 days.
Freezer: Wrap individual slices in plastic wrap and foil; freeze up to 2 months.
Reheat: Warm slices at 325°F for 10–12 minutes or microwave on medium power for 1–2 minutes (watch for hot spots).
Make-Ahead: Bake the quiche a day ahead; let cool, cover, and refrigerate. Gently reheat before serving.
Notes
• If your crust still feels doughy, give it an extra 3–5 minutes in the oven before filling.
• Watery spinach? Pat dry between paper towels to prevent a runny custard.
• For a richer flavor, swap half the half-and-half for heavy cream—just watch the calories!
• I once forgot the nutmeg and realized how much it lifts the custard—don’t skip it.
FAQs
Q: Can I use a homemade pie crust?
A: Absolutely—just blind-bake until golden. A butter crust adds deep flavor.
Q: Why did my quiche crack?
A: Overbaking causes cracks. Aim for a gentle jiggle in the center and rely on residual heat during the rest period.
Q: Can I substitute other cheeses?
A: Yes—Gruyère gives nuttiness, but Swiss, cheddar, or fontina all work beautifully.
Q: How do I prevent a soggy bottom?
A: Dock the crust, blind-bake properly, and avoid watery fillings (drain veggies well).
Q: What’s the best pan: glass or metal?
A: Metal heats faster for crisp edges; glass offers even browning and lets you watch the crust color.
Q: Can I add cooked sausage?
A: Sure—brown it first, drain fat, then spread over crust before adding custard.
Q: Is quinoa or almond flour crust possible?
A: For gluten-free, try almond-flour crusts or a crustless quiche for a grain-free twist.
Q: How do I reheat without drying it out?
A: Low oven heat (325°F) keeps the custard moist—avoid blasting at high temperatures.
Conclusion
This Quiche Recipe Quiche is a tried-and-true crowd-pleaser that’s flexible, flavorful, and easy enough for busy evenings or leisurely brunches. Give it a whirl, then let me know how you customized it in the comments—I love swapping tips with fellow quiche lovers! Don’t forget to explore my savory tart and crustless quiche recipes for even more kitchen adventures.
Quiche Recipe Quiche
Ingredients
- 1 9-inch pre-rolled pie crust
- 4 large eggs at room temperature
- 1 ½ cups half-and-half
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg (adds a cozy warmth)
- 1 cup shredded Gruyère cheese (substitute Swiss or sharp cheddar)
- 1 cup baby spinach roughly chopped and well-drained (squeeze out extra moisture)
- 2 tablespoons chopped fresh thyme leaves (or 1 teaspoon dried)
Instructions
- Preheat oven to 375°F. Fit the pie crust into a 9-inch glass or metal pie pan, pressing gently against sides. Use a fork to dock the bottom—this keeps the crust crisp.
- Line the crust with parchment and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden.
- In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg until fully blended and just a few air bubbles remain.
- Scatter the chopped spinach evenly over the hot crust, then sprinkle the shredded Gruyère and thyme. Pour the custard mixture on top—go slow to avoid drips.
- Slide the quiche into the oven and bake 30–35 minutes, until the center jiggles very slightly when you nudge the pan.
- Let the quiche cool for at least 10 minutes on a wire rack. This rest time helps the custard finish setting so your slices come out neat.
