Apr 242015

No Fail Fridays: Easiest Quiche Ever!

There’s nothing better, when you’re hungry, than those “go to” recipes that you can whip up faster than running out for a pizza.

Quiche is one of those trusty recipes that never lets you down. And once you have the basic recipe mastered, the filling is up to you so it can always be something new. Prefer cheddar cheese over Swiss? No problem. Not a fan of spinach, but love sautéed onions and peppers? Toss them in! And by all means, you have our permission to add some bacon to any variation.

Just make sure that you always have milk, eggs and a store bought pie crust in the fridge. You could make the crust from scratch, but on a busy Tuesday night do you really want to be rolling out dough? In less than 15 minutes of prep time, you’ll be popping your quiche into the oven. This is a perfect dish year round for breakfast, lunch or dinner. Just add a side salad or fruit and you’re done! You’re welcome.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Measuring, Mixing, Baking, Laying out crust
Garden Candy Basics - fundamental vegucation for everybody!

Basic Quiche Recipe


1 9” pie crust
5 eggs
3/4 cup milk
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces of grated cheese (Swiss was used in this one.)
1 cup of filling, or more if you like it dense. (Ham and sautéed onions were used in this recipe.)


  1. Preheat over to 375°.
  2. Unwrap pie crust and lay in 9” pie plate. Put pie plate on a cookie sheet with sides.
  3. In a large bowl, whisk together well the eggs, milk, nutmeg, salt and pepper.
  4. Add the cheese and whisk again.
  5. Fold in the filling of your choice*
  6. Pour mixture into pie crust and spread out filling evenly.
  7. Place cookie sheet with pie plate into preheated oven and bake for 45-50 minutes or until knife inserted in middle comes out clean.
  8. Let quiche set for 5-10 minutes.

Serves 8. ENJOY!

* Just about anything works as a filling for quiche, but when using vegetables, cooked ones work the best to keep the quiche from getting soggy.


A mother of three grown children, she still finds she cooks for five when making dinner. She loves her antique home, but is thrilled her kitchen has a few modern touches and has been known to fit entire girl scout troops around the island for cooking baking parties. When Laura’s not blogging about food and creating new recipes she can usually be found teaching preschool or texting her kids to call home.

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