Basic Quiche by Shelly

I used 6 eggs with the 2 cups of cream so that I could make 2 separate quiches, 1 with ham and spinach and 1 with corn and spinach. Turned out beautifully!

This is my go-to base quiche recipe which I have made probably 20 to 30 times. I make a larger crust to fit a standard sized quiche pan (try a no roll oil crust). I change up the cheeses plus add fillings of choice. Using a 9″ regular pie plate only allows for a small amount of fillings, so invest in an inexpensive quiche pan. Make a pie shield ring out of foil to put on once the crust edges are your desired color. All ovens cook different, cold ingredients take longer to cook. Time in a recipe is only to be used as a guide and not exact time.

Reduce milk – use 1 cup of yogourt instead, and augment eggs (4 or 5 if pie plate is large). Added broccoli florets, a bit of grated cheddar and fried spam!

One of our favorites! So easy and good! We like it plain or with onion, ham and broccoli. I use 3 eggs and 2 1/4 cups 1/2 and 1/2. Fits a 9 inch deep dish perfectly. We slice tomatoes and have with it! Yum

That`s an awful lot of half and half for my preference. I used 6 eggs and about a quarter cup whole milk. Added a small sauteed onion. Best egg pie ever!

It was very good. The perfect Christmas breakfast.

I loved this recipe with the alterations below. I use the roll out refrigerated pie crust dough in a nine inch pie plate. I add extra cheese to deeply cover the bottom of the shell. I add chopped ham and canned sliced mushrooms (drained) onto the cheese and cover with the egg mixture in which I have increased the nutmeg and salt to 1/4 teaspoon each. My husband loves it!

Wonderful starting point for any quiche. I use two deep dish frozen pie shells, fill with too much cooked cubed ham or bacon and some combination of sauted onions, bell peppers, mushrooms, and bacon bits, and lots of shredded cheese. I add one more egg to the recipe, and use for both pies. I like my veggies at least lightly cooked before putting into the quiche, and any combo of cheese: colby, jack, mozzarella, cheddar. Yum!

Perfect every time, light, fluffy, and wonderful! I use a deep dish pie plate with a rolled refrigerated crust, all the ingredients fit with room for any additions! A keeper for sure!

I followed the recipe exactly and the flavor was divine. It is a custardy quiche which I loved but the family wanted more egg. I’ll follow the suggestions of other reviewers and try an extra egg and less Half and Half, but this will be my go-to quiche from now on.

Followed others’ suggestion of reducing eggs to 3 and cream to 1 1/2 cups. That left plenty of room for add ins. I would probably use it as written if I weren’t adding in extras. Really tasty. Thanks!

I love this recipe. I also add veggies to it. Today I used red and yellow bell peppers, onion, mushrooms, spinach and some cooked bacon.

Crust needs to be prebaked. Came out watery.

Added Bacon and onion

I was on a mission to find a quiche with a creamy custard like filling. This was perfect. It reminds me of the quiche served at my favorite bakery.

added mushroom onion and bacon very noice

I made this as directed the first time and while it was soft-set, it was delish! I made it again and added another egg, and it was still amazing, just a tad more firm. If you’re looking to cut a few calories, use half cream and half milk. It’s amazing with caramelized onions!

I give this one star because the cooking time is completely wrong. I took this out of the oven after the 25 minutes with it still sloshing around. Put it back in for 20 minutes…still sloshing around. Another twenty minutes (mind you everything we had prepared to go along with our quiche was cold now) and by the time I had had it in the oven for about an hour, we gave up and ate it still soft and gooey. Please correct the cook time. It is vastly inaccurate.

So easy and delicious. I made mine with Parmesan cheese and mozzarella. My add-ins were 3 pieces of prosciutto, finely sliced and about a half cup of thinly sliced scallions (both were spread on top of the cheese and then the egg mix was slowly added. Served it at room temp for brunch. A hit!

Very easy to make and delicious! However, you’ll need to play with the creamer-egg ratio if you’re adding fillers. I made two simultaneously and glad I did as one turned out a little soggy (too many mushrooms and spinach that leached water into the quiche) and the other one perfect. Here were my adjustments for the perfect one: – 1 cup half-half – 4 eggs – About 4 oz. spinach & mushrooms The consistency was great and it tasted phenomenal. One other adjustment I’ll make next time is to cook the pie crust empty for about 10 minutes at 350°. Not necessary but I think it will get the bottom of the crust crisper. Bon appetit!

This is the BEST “basic” recipe for a quiche base that I have found – really no need to change anything – vraiment!! Use the basic recipe, then get creative…French cooking is an art, and a recipe is followed more as a guideline…especially for a good country quiche like this one! Use this great basic recipe to make the egg base, then throw in whatever is left over in the fridge – pepperoni and jack, asparagus and Gouda…I remember Mémé making a quiche with leftover french fries and Velveeta! The only thing I change in this recipe (if I have extra eggs) is I add a couple of separated yolks to give more color and and a firmer texture, especially if I am adding a juicy veggie like tomatoes. Great job Shelly!