Quiche Recipe - Allrecipes.com
Quiche Recipe
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Quiche
Watch how to prepare this make-ahead quiche. See more
  • READY IN ABOUT hrs

Quiche

Recipe by  

"One of my all time favorites! My mother got this recipe from her friend Betty, It's a make ahead recipe, to be frozen and used later. My mother used to make mass quantities and take them out whenever she needed for an easy meal or hors d'oeuvre. She also made it with the light cream instead of milk."

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Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  1. In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.
  2. In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.
  3. Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.
  4. When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) Remove foil and plastic wrap. Put foil around edge of crust to protect it.
  5. Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimiento if desired
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2006

I have been using this quiche recipe quite a bit lateley! The basic ingredients are the perfect base for almost any add-ins. Our favorite is to sautee ham, asparagus and onion and put that right on top of the swiss cheese. Another favorite is to use one package of frozen chopped spinach thawed and squeezed dry from all it's water and spread out on top of the swiss cheese. The recipe recommends freezing this and cooking it later, but I have been making it and then baking it right away. 350 for one hour seems to be the best cooking time and temp! I have never added the pimento or parsley for garnish. Also, I probably add a little bit more than 1 1/2 cups swiss cheese and I always use cream instead of milk! I have actually been told by more than one person that this is the best quiche that they have ever had - how is that for a compliment :)

 
Most Helpful Critical Review
Jun 01, 2007

i love that you can freeze this recipe but mine keeps turning out watery.

 
Oct 05, 2003

VERY quick and easy! It only took 10 minutes to put together. I also added some frozen spinach. I love this recipe. Thanks for sharing!!

 
Oct 02, 2007

I have a monthly freezer meal swap with 9 other ladies and prepared this for my meal. I made 10 quiches (so easy...only trading Cheddar for Swiss) and they froze beautifully! I loved being able to pull my quiche out of the freezer and stick it straight into the oven, no thawing mess! Very delicious flavor and the feedback from my meal exchange ladies was awesome! They all insisted on having the recipe! Have made it for brunches and potlucks since then and mixed up the ingredients using bacan or sausage and various cheeses and veggies. This is a very good base recipe!! Have fun with it. I always get rave reviews.

 
Jan 31, 2011

I've made this as my base recipe for quite a few quiches. Different combos: ham and onion/ spinach, meat lovers, turkey bacon and asparagus/tomato- different combos of cheese based on what I have in the fridge. I also use some 1/2 and 1/2 mixed with the milk. I add real dijon mustard, tarragon and a spoon of horseradish to make the flavors pop. If using onions, saute in a tbsp. of olive oil until soft. Add any veggies to the onions to soften. A trick for quiche is to bake the crust for 5 minutes while the oven is preheating so it does not get soggy. One last thing- to avoid a spill/mess- par-bake crust. Put cheese/flour mixture into crust. Add veggies and meat, and open the oven. Pull out shelf. Put the pie pan onto oven rack and THEN POUR EGG MIXTURE IN!! Was taught this trick years ago at a restaurant I worked at.

 
Jul 03, 2006

Delicious and versatile! I made two versions: one with a crust (used Butter Flaky Pie Crust) and one without. I'd recommend using a crust because the cheese on the crustless one got overcooked whereas the one with the crust came out perfectly. Homemade crust is definitely the way to go as the butter compliments the flavor of the quiche (also no transfat). I added broccoli, paprika and fresh ground pepper. Instead of swiss, I used a reduced fat blend of cheeses (Montrey Jack, cheddar, mozz, & colby). I also used part half & half and part milk. I used 1 egg and 1/2 C egg substitute to cut down on the cholesterol, fat, and calories. Great recipe!

 
May 13, 2006

This was the recipe I chose as a "base". I made a few modifications and additions and it was really good. I doubled the recipe and added 1 egg.(For a total of 7 eggs)I used Colby/Jack cheese, added 3 slices of bacon, broccoli, mushrooms, and added some garlic salt and paprika to taste. Everyone in my family enjoyed it (even the non-quiche lovers!) Thanks!

 
Oct 05, 2003

Good, easy basic quiche recipe. I added cheddar, scallions and mushrooms to it and it was fantastic.

 

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Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 377 mg
  • 15%

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

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