Food Quiche Recipe
This Food Quiche Recipe blends creamy eggs and savory fillings into a perfect brunch or dinner treat. Endlessly adaptable and effortlessly crowd-pleasing, it's a classic Quiche Lorraine vibe with a lighter touch.
Ingredients
- 9-inch pie crust (store-bought or homemade) use unbaked, frozen for a crisper bottom
- 4 large eggs room temperature
- 1½ cups whole milk or half-and-half pasture-raised if you can
- 1 cup shredded Gruyere or sharp cheddar (or a 50/50 mix)
- ½ cup diced ham or crisp bacon bits (smoked for depth)
- ¼ cup chopped green onions (milder than raw onions)
- Pinch of ground nutmeg (optional, for a delicate warmth)
- Salt and freshly ground pepper to taste
Instructions
- Set your oven to 375°F (190°C). Unroll the pie crust into a 9-inch tart pan and press gently, trimming any overhang. Chill in the fridge for 10 minutes to prevent shrinking.
- Line the crust with parchment, fill with pie weights or dried beans, and bake 10 minutes. Remove weights, bake another 5 minutes—this keeps a crisp crust for your savory pie.
- In a bowl, whisk eggs until smooth. Pour in milk (or half-and-half) and whisk again until fully blended—no streaks. Season with salt, pepper, and nutmeg; whisk lightly to avoid too much air.
- Scatter half the cheese over the crust, then sprinkle ham and green onions. The cheese on the bottom helps seal the crust.
- Slowly pour the egg mixture over fillings; give a gentle jiggle so liquid settles evenly. Finish with the remaining cheese sprinkled on top.
- Slide into the oven on a middle rack. Bake 35–40 minutes or until the center is just set—a toothpick will come out with a few moist crumbs.
- Let the quiche cool for 10 minutes on a wire rack. It firms up nicely, making slicing cleaner.
- Cut into wedges for a brunch dish, or chill leftovers and serve cold as a snack.
Notes
Store slices in an airtight container in the fridge for up to 3 days. For longer keeping, wrap individual wedges in plastic wrap and freeze for up to 1 month. To reheat, thaw in the fridge overnight and warm in a 350°F oven for about 10 minutes—crisps up that crust beautifully.
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