Quiche Recipe

Pie crust: The base of the quiche, providing a flaky and buttery foundation.

Eggs: The main component of the filling, giving the quiche its structure and richness.

Milk: Adds creaminess to the filling, balancing the texture and flavor.

Shredded cheese: Melts into the filling, adding a savory and gooey element.

Diced ham: Provides a salty and meaty contrast to the creamy filling.

Salt: Enhances the overall flavor of the quiche.

Pepper: Adds a touch of spice and depth to the dish.

When preparing the pie crust, ensure it is well-chilled before placing it in the pie dish. This helps prevent shrinking during baking. Additionally, for a flakier crust, consider blind baking it for about 10 minutes before adding the egg mixture. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. This step ensures a crisp bottom crust that won't become soggy from the egg and milk filling.

• pre-made or homemade pie crust - Substitute with phyllo dough: Phyllo dough provides a lighter, flakier texture and can be layered for extra crispiness.

• pre-made or homemade pie crust - Substitute with cauliflower crust: A low-carb alternative that adds a subtle vegetable flavor and is gluten-free.

• eggs - Substitute with silken tofu: Silken tofu can mimic the creamy texture of eggs and is a great vegan option.

• eggs - Substitute with chia seeds: When mixed with water, chia seeds form a gel-like consistency that can act as a binder similar to eggs.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a slightly nutty flavor.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a vegan-friendly option.

• shredded cheese - Substitute with vegan cheese: Vegan cheese melts well and provides a similar texture and flavor to traditional cheese.

• diced ham - Substitute with smoked tofu: Smoked tofu provides a similar smoky flavor and is a great plant-based alternative.

• diced ham - Substitute with mushrooms: Mushrooms offer a meaty texture and umami flavor, making them a good vegetarian substitute.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the quiche.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile to the quiche.

• Allow the quiche to cool completely at room temperature before storing or freezing. This prevents condensation from forming, which can make the crust soggy.
• Wrap the cooled quiche tightly in plastic wrap or aluminum foil. For added protection, you can place it in a resealable plastic bag or an airtight container.
• Store the wrapped quiche in the refrigerator if you plan to eat it within 3-4 days. This keeps it fresh and ready to reheat.
• For longer storage, place the wrapped quiche in the freezer. It can be frozen for up to 2 months without losing its flavor or texture.
• When ready to eat, thaw the quiche in the refrigerator overnight. This ensures even thawing and maintains the quality of the ingredients.
• Reheat the quiche in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover it with foil to prevent the crust from over-browning.
• Alternatively, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with aluminum foil. Bake for about 15-20 minutes or until heated through. This method helps maintain the crust's crispiness while evenly warming the filling.

• For a quicker option, use the microwave. Place a slice of quiche on a microwave-safe plate. Heat on medium power for 2-3 minutes, checking halfway through. Be cautious, as microwaving can make the crust soggy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche inside and heat for 8-10 minutes. This method helps retain the crust's texture while ensuring the filling is warmed evenly.

• For stovetop reheating, use a skillet over medium-low heat. Place a slice of quiche in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through. This method can help keep the crust crispy while warming the filling.

• Oven: Used to preheat and bake the quiche at 375°F (190°C).

• Pie dish: Holds the pie crust and quiche mixture during baking.

• Mixing bowl: Used to whisk together the eggs, milk, cheese, ham, salt, and pepper.

• Whisk: Helps to thoroughly combine the eggs and milk.

• Measuring cup: Measures the milk and shredded cheese accurately.

• Measuring spoons: Measures the salt and pepper precisely.

• Knife: Used to dice the ham.

• Cutting board: Provides a surface to dice the ham safely.

• Oven mitts: Protects your hands when placing the quiche in and out of the oven.

• Cooling rack: Allows the quiche to cool evenly after baking.

Use pre-made crust: Save time by using a pre-made pie crust instead of making one from scratch.

Pre-dice ingredients: Buy pre-diced ham and shredded cheese to cut down on prep time.

Mix ahead: Whisk together the eggs and milk the night before and store in the fridge.

Batch cooking: Make multiple quiches at once and freeze extras for future meals.

Quick cooling: Place the quiche on a wire rack to cool faster before serving.