Easy Quiche Recipe

There are always nights that despite my best planning I open the fridge and realize I do not have a dinner plan. Nights like this I love to pop a quiche in the oven! Its easy, its healthy, and I can get veggies in my kids.

This is a really easy dish to customize. We typically make 2 or 3 and keep the left overs for a quick breakfast on weekday mornings. I like a meatless veggie filled quiche, but the guys like a meat filled less veggie version. I mix up the cheeses… I have used just about anything. This is a great way to use up excess cheese from home made mac and cheese or the cheese/meat tray you made for a gathering.

With raising our own chickens there is never a shortage of eggs in our fridge. I love the bright vibrant yellow from our chicken eggs! There really is a difference. If all you have is store eggs I am sure it will still taste wonderful. Be sure to check out the upcoming post on raising chickens though!


Easy Quiche Recipe


~ Pie Crust (Fresh or Frozen)

~ 6 Eggs

~ 1 Cup Milk or Cream

~ 8 oz Cheese (Cheddar, Swiss, Provolone, Your Favorite Cheese)

~ Veggies (Mushrooms, Spinach, Onions, Broccoli, Anything you like) *optional

~ Meat (Chicken, Ham, Anything you like) *optional


Directions: Place crust in pie pan or tart pan. Sauté veggies and meat to remove excess moisture.

In a large bowl mix eggs and milk/cream until slightly foamy.


Place veggies in crust.

Top with 7 oz of the cheese.

Pour egg mixture over veggies and meat.


Top with remaining cheese. Bake at 350 degrees for 25-30 minutes or until set (not jiggly) in the center. Allow to cool 5 minutes before cutting.

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