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Basic Quiche

Basic Quiche

Basic Quiche



  • 4 eggs
  • 1 1/2 cup (375 mL)table cream
  • 1 1/2 cup (375 mL)evaporated milk
  • 1/2 tsp (2 mL)herbs, dried
  • or
  • 1/2 tsp (2 mL)other seasoning
  • Salt and pepper, to taste
  • 1 prebaked 9-inch (23 cm) deep-dish pie shell


Step 1    In pie shell, spread filling ingredients.

Step 2    Beat eggs and combine with cream and desired seasoning. Pour the custard mixture over the filling.

Step 3     Bake in 350°F (180°C) oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 5 to 10 minutes and serve.

Any leftover egg mixture can be poured into custard cups and baked to make mini quiches.


Corn Quiche: Combine 1 cup (250 mL) fresh, canned (drained) or frozen (thawed) corn and 1/4 cup (50 mL) finely chopped onion. Garnish with 1/2 tsp (2 mL) finely chopped parsley.

Ham and Cheese Quiche: Omit pie shell and line bottom of greased pie or quiche pan with crustless bread slices. Combine 3/4 cup (175 mL) shredded Swiss cheese, 3/4 cup (175 mL) diced cooked ham and 1/4 cup (50 mL) chopped red or green bell pepper. Garnish with 2 tsp (10 mL) snipped fresh chives.

Quiche Squares: Grease a 9-inch (23 cm) square pan. Combine 1 pkg (350 g) frozen chopped broccoli, thawed and well drained, 1-1/2 cups (375 mL) shredded Swiss cheese and 2 tbsp (30 mL) Dijon mustard.

Quiche Lorraine: Combine 6 slices crisp bacon, crumbled, 1 cup (250 mL) shredded Swiss cheese, 1/4 cup (50 mL) minced green onion, 1/4 cup (50 mL) each green and red pepper strips, 1/4 tsp (1 mL) each ground nutmeg and dry mustard.

Mushroom Quiche: Combine 1 cup (250 mL) sliced mushrooms, sautéed, 1/2 cup (125 mL) shredded Cheddar cheese and 1/2 tsp (2 mL) dried basil.

Shrimp Quiche: Combine 1 cup (250 mL) cooked shrimp or crabmeat, 3/4 cup (175 mL) shredded cheese, 1/4 cup (50 mL) chopped onion, 1/4 cup (50 mL) chopped green pepper and 1 tsp (5 mL) dried tarragon.

Mini-Quiches: As a party snack or hors d’oeuvres, prepare quiche in 3 x 7/8 inch (8 x 2 cm) tart shells. Or use slices of whole wheat bread: Remove crusts from bread and spread with butter. Place buttered side down pressing firmly into muffin cups. Bake at 325° F (160° C) oven for 10 minutes prior to filling with quiche mixture. Pour a bit of quiche mixture over bread, allowing it to be partially absorbed, then add more. Sprinkle with cheese. Bake at 325° F (160° C) for 16 to 18 minutes more or until golden and puffed. (If edges brown before eggs are set, cover with aluminum foil.) Estimate 24 mini quiches for each 9-inch (23 cm) pie recipe or cook in square cake pan and cut into squares to serve.



To prebake pie shell, line the unbaked shell with 12-inch (30 cm) square of aluminum foil. Fill with raw rice or dried beans or peas to minimize shrinkage. Cover rim of shell with edges of foil. Bake in 450°F (230°C) oven until lightly browned at edges, about 10 minutes. Lift out foil and rice. Cool on wire rack.

Cooked quiche may be refrigerated for up to three days or frozen for one month, if suitably packaged.


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