Basic Quiche by Shelly

Basic Quiche by Shelly

129
DOCTOR KITTEN 4

"My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes."
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Ingredients

50 m servings 401 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.
  3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.

Reviews

129
  1. 162 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 ...

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...

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 co...

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- ...

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.

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.

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

easy, simple and direct, add what ever you like and this turns out great every time to say nothing about different each time since this is a basic recipe and I can add any left over I have.