Basic Quiche by Shelly Recipe

Reviews More Reviews

Most Helpful Positive Review

Nov 06, 2003

I use 3 eggs and 1 1/2 cups half and half or other cream for this. That allows room for 2 to 3 cups add-ins. the 4 eggs and 2 cups doesn't allow for enough add-ins without overflowing your pie crust.

—dagny21

See full review »

Most Helpful Critical Review

Dec 27, 2005

Too much milk in this recipie. Reduce to 1 & 1/2 cup. Flavor was good though and I will use again with the milk reduction.

—MSGYPSYLEE

See full review »

147 Ratings

See other versions of this recipe!

Jan 02, 2005

I made this for our Christmas brunch this year. Boy did I get a lot of compliments! I made it a few weeks before as a trial run and decided that I needed to make some changes. First change, I baked the DEEP PIE SHELL in the oven (unfilled) at around 325 or 350 for 10-15 minutes. Second, I reduced the half-and half to 1 1/2 cups and increased the eggs to 5. We found the quiche to be too custardy during our trial run. Third, we shredded around 8 oz of gruyere cheese. We didn't use it all, but mixed the amount that we wanted with the eggs. That way the bottom of the crust doesn't get too mushy. We placed ham on the top of the quiche and cooked it. (It will displace during cooking.) As far as the cooking temp and time, fool around with it. Drop the temp and prepare to cook longer. I say drop the temp b/c you don't want your pie shell to get too dark around the edges. I would say that it probably took us somewhere around 1 hr in cooking time. Final result - everyone was asking for the recipe!

—Natalie

See full review »

Jan 25, 2004

This is a great, basic, can't-mess-up-no-matter-what quiche recipe. I substituted evaporated skim milk for the half & half, with no problems. I also added carmelized onions, 1/2 C. of shredded smoked gouda cheese and 4 slices of crumbled bacon. Highly recommended!

—MARTHINA_EARLINA

See full review »

Nov 08, 2003

This recipe was very easy and the results very nice. I used prepared pie crusts and half milk for the filling and the results still came out very custardy with a soft, toothsome texture. In combination with the fillings I added (diced ham, onion, broccoli, mushroom), the egg/milk mixture was enough to fill up 2 quiches. My husband and kids loved this; we ate both entire quiches for dinner. Only suggestion was that the quiche needs cooking a little longer than directed: after the 25 minutes at 350, they were still gelatinous and not set. I turned up the heat to 375 and cooked for 20 minutes more and they came out lovely, fragrant and savory. Can't wait to try this recipe again with other fillings.

—BLEU BELLE

See full review »

Jul 21, 2005

Fantastic! Only mod. I made was an extra egg and I used 1/2 the cream and 1/2 1% milk. Also I par cooked my pie cruse for 5 min @ 400 degrees to crisp up the crust a bit. Cooked quiche for 45- 1 hour as well. This was so nice with a lite salad and a glass of Sav. Blanc!

—OCGIRLSTAR

See full review »

Jun 11, 2003

This is the best basis quiche recipe I've tried and I've tried many. It is very favorfull. My 5-year-old triplets love it.

—Rita

See full review »

Sep 22, 2003

Very simple and very good. I did use all mozzerella cheese rather than the speciality cheese. It got raves from my family and friends.

—THEGRUMP60

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Asparagus Quiche

Bacon Quiche Tarts

Country Quiche

Easy Bacon and Cheese Quiche

Easy Quiche

Quick Quiche

Spinach Quiche with Kid Appeal

Belle and Chron's Spinach and Mushroom Quiche

Sausage Mushroom Quiche

Spinach Quiche

Nutrition

Calories
401 kcal
20%

Carbohydrates
18.8 g
6%

Cholesterol
194 mg
65%

Fat
29.3 g
45%

Fiber
1.1 g
5%

Protein
15.8 g
32%

Sodium
379 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Basic Quiche by Shelly

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 401
Calories from Fat: 264

% Daily Value *
Total Fat 29.3g 45 %
Saturated Fat 13.6g 68 %
Cholesterol 194mg 65 %
Sodium 379mg 15 %
Potassium 191mg 5 %
Total Carbohydrates 18.8g 6 %
Dietary Fiber 1.1g 5 %
Protein 15.8g 32 %
** Sugars 0.8g
Vitamin A 13 %
Vitamin C 1 %
Calcium 41 %
Iron 16 %
Thiamin 17 %
Niacin 34 %
Vitamin B6 7 %
Magnesium 9 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.