This Quick & Easy Quiche recipe is my go to dinner any time I don’t feel like cooking anything too complicated.
It’s easy and quick enough to make most weeknights. Just serve it with a simple side salad.
It’s also my go-to recipe as a way to use up leftovers from the previous nights’ dinners. Waste not, want not, right?
This quick quiche recipe also comes in handy for entertaining. I bring it to potluck parties, too.
This simple quiche recipe can be made gluten free, dairy free, vegetarian, or a meat lover’s delight.
You can also double the recipe and freeze one for later!
My quick and easy quiche recipe is a dinnertime classic at my house. My kids always look forward to “quiche night” and ask for seconds.
They’ll even eat leftover quiche for breakfast and take it to school for lunch.
It’s simply the best simple quiche recipe ever!
Tips for serving this quick quiche recipe at your next party!
Just refrigerate and reheat in the microwave before serving.
Entertaining hack: If you want to give the impression that you made the quick and easy quiche from scratch, here’s a quick and easy party hack.
First, make sure your easy quiche has been refrigerated for several hours so it’s really solid.
Then carefully flip over the cold quiche on to your hand to remove the aluminum pie tin that you’ve cooked it in.
Then flip the quiche back over into a ceramic pie plate. (See my pictures.) Then reheat the quiche on low in the oven. (Cover with foil so the quiche doesn’t dry out.)
Or you can precut the quiche into ideal serving sizes for your party before reheating it in your microwave.
Quick and easy quiche recipe substitutions and time savers
For the store bought crust, you can use pie shells found in the freezer section of your store.
If you’re gluten free, many grocery and health food stores now carry premade gluten free pie crusts. Look for them in the freezer section, too.
Make your own gluten free pie crust:
1. Take 1-1/2 ounces of a grated hard cheese (like cheddar, Swiss or Monterey Jack), 1 egg, and 2 cups of just-cooked rice or reheated rice. (This works best if the rice is hot so the cheese melts a bit.)
2. Mix ingredients together, pat into a 9-inch pie plate with a spatula or back of a soup spoon.
(Don't use a non-stick spray on the pie plate since it makes it harder to form the crust.)
3. Prebake the rice crust at 425 degrees for 15 minutes.
4. Fill the crust per the instructions below.
If you’re trying to eat less fat, instead of three eggs, you can use one whole egg and four egg whites.
Time saver: use liquid egg whites – no need to crack open eggs and toss the yolk!
Follow the package directions to determine amount equivalency. Usually 1/4 cup of liquid egg whites equals one full sized egg.
Cheddar, Swiss, Monterey Jack, Mexican three cheese blend, or any combination of hard cheeses works in this simple quiche recipe.
Low-fat cheeses are OK to use.
If you need to avoid dairy and can’t eat cheese, you could try vegan shredded “cheese” as long as it melts well.
Time saver: buy your cheese already grated.
If you’re gluten free, make sure that the anti-caking agent used on shredded cheese (to prevent it from sticking) doesn’t contain wheat.
Check the label or the manufacturer’s website to make sure your favorite shredded cheese brand doesn’t contain gluten.
Any type of cow’s milk will do – whole, 2%, 1% or skim.
You can also use evaporated milk, half-and-half, cream, or even plain yogurt or plain Greek yogurt. Yogurt can be pretty thick, so you may want to add a little water or milk.
If you need to avoid dairy products, use unsweetened soy milk or coconut milk.
What I love about this simple quiche recipe is that it’s so versatile.
You can use leftovers from the previous week’s dinner or new ingredients.
Should I precook the fillings? Crunchy, fresh vegetables (like peppers, onions, etc.) and any raw meats (bacon, sausage, raw chicken, etc.) should be precooked.
Using onions? Try caramelizing them. It gives your quiche a fantastic taste and is worth the extra effort.
Softer vegetables like tomatoes and mushrooms don’t need to be precooked.
Deli meats don’t need to be precooked, which makes them a big time saver.
Time saver: use frozen or canned vegetables. Make sure to defrost and drain veggies before adding them to this simple quiche recipe. You don’t want your quiche to get soggy!
No need to precook previously frozen vegetables as they’re usual pretty soft.
Food combinations: Have fun and experiment with different ingredient combinations when putting together this easy to make quiche recipe.
Good combinations are ham and mushrooms, bacon with broccoli and mushrooms, turkey and tomatoes, imitation crab and onions, etc.
Try going completely vegetarian or using seafood.
It’s not necessary to add salt to the quiche if you’re using a salty meat such as bacon or ham.
Dill is wonderful in seafood quiches, so add a teaspoon.
In many quiche recipes, a pinch of nutmeg is traditional. I always add some “just because.”
- 1 store-bought crust (regular or gluten free)
- 3 eggs
- 1 pinch nutmeg
- Salt and pepper to taste
- 1 cup milk
- 2 cups filling ingredients
- 1 cup grated cheese
- Preheat oven to 425 degrees F.
- Place the premade pie crust on a baking sheet as your quick quiche may leak during cooking.
- Grate cheese, if necessary, and cut the filling ingredients into small pieces.
- In a medium bowl, beat eggs, milk, and seasonings together until just combined.
- Spread filling ingredients in the crust, top with grated cheese, and cover with egg and milk mixture.
- Slide the baking sheet into the oven being careful not to spill. Bake for 10 minutes at 425 degrees F. Then turn down the oven to 350 and bake for 30-40 minutes or until golden brown.
- Remove the quick and easy quiche from the oven. Cool for 15 minutes before slicing and serving.
Amount Per Serving: Calories: 100Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 86mgSodium: 172mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 7g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally posted on December 26, 2016 and January 12, 2018.
Updated with new pictures and information.