Best 5 1 2 3 Basic Quiche Recipes
Quiche, a classic French dish, is a savory custard tart that can be enjoyed for breakfast, lunch, or dinner. It consists of a flaky pastry crust filled with a rich egg custard, and a variety of fillings such as cheese, vegetables, or meat. This versatile dish can be customized to suit any taste or dietary preference. In this article, we present three basic quiche recipes: a classic quiche Lorraine, a vegetarian quiche, and a gluten-free quiche. Each recipe includes step-by-step instructions and helpful tips to ensure a perfect quiche every time. Whether you're a seasoned cook or just starting out, these recipes will guide you through the process of creating a delicious and impressive quiche that will be enjoyed by all.
Here are our top 5 tried and tested recipes!
THE ONLY BASIC QUICHE RECIPE YOU'LL EVER NEED
Everyone needs a basic quiche recipe. This savory tart is the perfect make-ahead meal for brunches, lunches, and even dinner-but it's not always the healthiest option. So how do you slash the fat without compromising the flavor? Our basic quiche proves you can make a healthier-but just as indulgent-version. Make it, memorize the formula, then customize it with whatever ingredients you have on hand. Here's how we pulled it off: The Crust: The traditional quiche crust recipe-flour, butter, salt, and cold water-is a bit high in sat fat for our standards. For a healthier crust that captures the simplicity of the original recipe, Wholly Wholesome Organic Pie Dough (find it at Whole Foods) is, hands down, our top pick. No wonky ingredients, just flaky, buttery goodness. Try the whole-wheat version, which has over 2g of fiber per serving. For gluten-free crust, try making a quinoa pie crust or a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the sat fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg, and fresh herbs such as chives, oregano, parsley, or tarragon. The Filling: For a 9-inch quiche crust, you'll need about 1 ½ cups total of pre-cooked veggies, plus a little cheese. Meat is optional, but a small amount of bacon or ham gives a big flavor boost. For veggies, we love sliced mushrooms, broccoli or cauliflower florets, cubed sweet potatoes, diced bell peppers, or sliced cherry tomatoes. Choose a lower-fat cheese such as Parmesan cheese, goat cheese, feta cheese mozzarella, or Ricotta. Add fiber to our basic quiche by making a simple kale salad with this tangy vinaigrette. Looking for more ideas? Check out these Healthy Quiche Recipes.
Provided by Elizabeth Laseter
Time 1h20m
Yield Serves 6 (serving size: 1 wedge)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Pre-bake the crust: Roll dough to fit slightly larger than a 9-inch fluted tart pan. Press dough into fluted edges of pan, trimming off excess pieces if needed. Poke several holes in the crust with a fork. Line crust with parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 10 minutes. Remove weights and foil, and bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 375°.
- Cook the mushrooms: Heat a medium skillet over medium heat. Pour in oil, add mushrooms, and saute until softened and browned, about 5 minutes. Set aside.
- Prepare the custard: In a large bowl, whisk together eggs, milk, chives, nutmeg, salt, and pepper.
- Assemble the quiche: Spoon the mushrooms, bacon, and cheese into the crust. Pour in egg mixture and carefully transfer to oven.
- Bake until set (a knife inserted into the center should come out clean), about 35 to 40 minutes. Let cool at least 10 minutes. Cut into 6 wedges and serve warm or at room temperature.
Nutrition Facts : Calories 260, Carbohydrate 21 g, Fat 15 g, Fiber 0 g, Protein 11.5 g, SaturatedFat 6.5 g, Sodium 484 mg, Sugar 3 g
EASY 1 - 2 - 3 QUICHE
This is an inexpensive basic quiche to which you can add different fillings. It's called 1 - 2 - 3 because the proportions are about one cup of filling, two cups of half and half and 3 large eggs. My easy pie crusts make this a snap to do for a quickie lunch/brunch/potluck. It's easily made into a dozen different quiches for parties. I make this recipe easy by having pie crusts in the freezer - I always make 5 or six crusts at a time, flatten into discs and double wrap them for the freezer (Recipe #300887). I pre- cook any fillings that need it, and mix the custard up in the morning. When the girls pop in it's easy to finish. Hope you try this!
Provided by Secret Agent
Categories Lunch/Snacks
Time 1h5m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 350* and position the rack to the lower third position or use a pizza stone in the lower third of the oven. Get it good and hot.
- Partially bake your pie crust in a 9 inch pan (see Recipe #300887). Use lots of beans inside of foil to help hold the shape (I use the same old lentil beans and fill the foil to the top). Bake for about 10 minutes. I usually lay a piece of foil over the top so the edges don't burn.
- Make the custard by beating the half and half, eggs and seasonings together.
- Stir in your favorite fillings and pour into your partially baked pie shell or layer the fillings for a pretty presentation. (yeah, take the beans out first) and bake for 45 - 55 minutes or until a butter knife inserted into the center comes out clean.
- Filling Suggestions:.
- I always saute the veggies and herbs in butter and olive oil.
- 1 tablespoon minced herbs,1/2 cup sauteed leeks, 6 slices of blanched, rinsed and diced bacon patted dry and fried and 1/2 cup shredded Gruyere cheese and topped with plum tomato slices.
- 1/2 cup finely diced baked ham sauteed with 1/2 cup finely sliced green onions and 1/2 cup of cheddar cheese with 1 Tablespoon minced herbs.
- 10 slices of roma tomatoes for the top and 3/4 cup shredded mozzarella and 1/4 cup Parmesan cheese and 1/2 teaspoon of dried Italian herbs.
- You can add leftover veggies from last night's dinner such as steamed broccoli, asparagus, mushrooms, whatever you have.
- This recipe is easy to turn into a Mexican dish, Italian, Spanish, Portugese, whatever your mood dictates.
- Add a salad and it makes a nice lunch.
Nutrition Facts : Calories 220.1, Fat 16.3, SaturatedFat 6.8, Cholesterol 101.7, Sodium 240.6, Carbohydrate 13, Fiber 0.8, Sugar 0.3, Protein 5.5
YOUR BASIC QUICHE
There are so many different types of quiches you can make, but first you have to know how to make the basic pie. You can use store-bought or homemade crust and the results will still be impressive for such a simple dish.
Provided by local-flavor
Number Of Ingredients 1
Steps:
- Pre-heat the oven to 425ºF. Whisk the eggs in a large bowl and add the milk and half-and-half or cream. Whisk together thoroughly and then stir in the shredded cheese and herbs. Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature. Tip: If your crust edges start to burn, wrap aluminum foil over the edges and keep cooking as instructed above. Note: If you want to add any of the optional additions mentioned above, simply stir them in when you are adding the cheese, but reduce the amount of cheese by 1/2 cup so everything fits!
1-2-3 BASIC QUICHE
This is a great basic recipe for quiche, you can add many different ingrediants to make it your own. This is also very very easy to make.
Provided by Cupcake-Princess
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a small skillet saute onion in a little oil until tender, set aside to cool.
- In a medium mixing bowl stir together eggs, milk, mustard, salt, pepper, cheese, and onions. Pour mixture into pie shell and bake until knife inserted into the center comes out clean, 40 to 50 minutes.
Nutrition Facts : Calories 211.6, Fat 13.9, SaturatedFat 5.4, Cholesterol 94.9, Sodium 184.1, Carbohydrate 13.2, Fiber 1, Sugar 0.8, Protein 8.2
BASIC, ADAPTABLE QUICHE RECIPE
A basic foundation, easily adaptable. Add what you want -- veggies, meats, cheeses or any combo. The pic here is broccoli, onion, and cheese.
Provided by Jennifer Chaiken
Categories Savory Pies
Time 1h
Number Of Ingredients 5
Steps:
- 1. Mix eggs and milk well. Add salt, pepper, herbs as desired.
- 2. Put additional ingredients in pie shell (any veggies, meats or cheeses.) Pour egg mixture over it. It may seem ready to overflow. If you have a lot in the pie shell, tap it down to let the egg settle around your ingredients. If it still seems too full, discard the additional egg mix (or use it for an omlette)
- 3. Place the pie on a cookie sheet to catch any overflow. Bake at 350 degrees for 50 minutes, or until crust and top are golden.
Tips:
- Use a good quality pie crust. You can use a homemade pie crust or a store-bought one. If you are using a store-bought pie crust, make sure it is thawed before using.
- Blind bake the pie crust before filling it. This will help to prevent the crust from becoming soggy.
- Use fresh ingredients. The fresher the ingredients, the better your quiche will taste.
- Don't overfill the pie crust. Leave about an inch of space around the edges of the crust so that the quiche can rise.
- Bake the quiche until it is set. The quiche is done when a knife inserted into the center comes out clean.
- Let the quiche cool before slicing it. This will help to prevent the quiche from falling apart.
Conclusion:
Quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With a little planning, you can make a quiche that everyone will enjoy.
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