Recipe+Video: Quiche with a Super Easy Whole-Wheat Crust

My girls love to help me make this recipe. My 5-yr-old can practically mix and pat out the crust all by herself (if she can do it so can you!) while my 2-yr-old happily stirs the egg mixture. We decided to make our quiche half ham and cheese and half goat cheese and tomato the other night, but there are many tasty things that you can add to this dish depending on your mood (and the contents of your fridge). Quiche is no longer just a breakfast dish with all of these options to consider: sautéed mushrooms, caramelized shallots or onions, broccoli, bacon, sausage, swiss cheese, spinach, asparagus, zucchini, sun dried tomatoes, fresh herbs…the possibilities are endless!

Whenever I serve quiche both of my girls always ask for seconds – which can make any mom’s day. It is good leftover the next day too, and you can also try to freeze it once it has been baked. In my opinion it is not quite as spectacular after it has been frozen, but it is still pretty tasty and incredibly convenient!


4.6 from 21 reviews
Quiche with a Super Easy Whole-Wheat Crust
Serves: 5 - 6
Easy Whole-Wheat Pie Crust
  • 1.5 cups whole-wheat flour (I like King Arthur’s organic white whole-wheat flour)
  • ½ cup melted butter
  • ½ teaspoon salt
  • 2 tablespoons milk
Quiche Filling:
  • 1.5 cups milk, preferably whole
  • 4 farmers' market or organic eggs, beaten
  • S & P to taste
  • Dash cayenne pepper (optional)
  1. In a 9-inch pie pan, combine all crust ingredients and mix with a fork.
  2. Use your hands to finish the mixing and then form a ball in the pan. Press it into the pan and bring it up on the sides, and then pinch the top (with your finger or a fork).
  3. Mix all quiche filling ingredients and then pour right into the raw crust.....We mixed bits of ham and cheddar into one half and then diced tomatoes and goat cheese into the other half after pouring it into the crust - it required a steady hand to get the pie pan into the oven without mixing up the two halves!
  4. Bake at 375 for 30 - 40 minutes or until filling is set.

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  • Comments

    1. |

      I’m really excited to have found an easy pie crust. I’m going to give this a whirl this Sunday for brunch. After watching Sydney, I feel confident:) One question, do I need to grease the pie plate??

      • Amy Taylor (comment moderator) |

        Hi there. I typically give it a quick mist of oil.

    2. Anne |

      How much spinach and cheese should I add to it?

      • Amy Taylor (comment moderator) |

        Hi Anne. I typically saute a cup of chopped spinach to add. If I add cheese, I add about 1/2 cup but you could certainly add more. It is a flexible recipe.

    3. Bila |

      Hi, I love this easy-fast recipe. My 4 year old daughter makes it every week-end !
      Your pan looks dipper than the one I use. I would love to know where did you get it or at least if you can send me an Amazon Link for a similar one. Thank you!!

    4. |

      So it looks great. Can this recipe be doubled or tripled for larger quiches? Any adjustments need to be made if so?
      Also can I use soy milk for a non dairy option on the crust?

      • Amy Taylor (comment moderator) |

        Hi. I’ve doubled this often without issue and soy milk should work just fine.

        • |

          Update – I actually made 2 different quiches- one I doubled the 2nd I tripled the recipe and it came out great. However if using oil instead of butter (continuing with the dairy free option because I refuse to use margarine ) how much oil should I use to substitute the butter ? Thanks

          • Amy Taylor (comment moderator) |

            We would substitute coconut oil for butter 1:1.

    5. Gloria Medlin |

      Can the crust for the quiche be made with white flour or a combo of 1/2 whole wheat and 1/2 white flour?

      • Amy Taylor (comment moderator) |

        Hi. We’ve not tried but I do think it will work fine.

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