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!
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Quiche with a Super Easy Whole-Wheat Crust
Yield: 5 – 6 Servings
Easy Whole-Wheat Pie Crust
- 1.5 cups whole-wheat flour (I like King Arthur’s organic white whole-wheat flour)
- 1/2 cup melted butter
- 1/2 teaspoon salt
- 2 tablespoons milk
In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top (with your finger or a fork). Then mix and pour quiche filling right into the raw crust…..
Quiche Filling:
- 1.5 cups 2% organic milk (you can also use cream or regular half & half, but we think it’s tasty with good ol’ milk)
- 4 farmers’ market or organic eggs, beaten
- S & P to taste
- Dash cayenne pepper (optional)
- 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!
Whisk together all ingredients thoroughly and then pour into crust.
Bake at 375 for 30 – 40 minutes or until filling is set.
Thanks Lisa! Matt is out of town and I didn’t know what I was going to make for dinner. I LOVE that I don’t have to go to the store. I am going to try this out tonight. I will let you know how it turns out and if the kids like it.
oh good!! and yes, let me know how it turns out
Just want to say thanks for posting so many “super easy” recipes. So far they’ve lived up to that. Can’t wait to try this one.
Oh thank you for saying that Elizabeth! I know if I want to convince people to leave the processed food behind I can’t make it too hard for them!
Ok I tried it! It was sooo easy and equally as yummy! The kids even ate it.
Jack asked “What’s this Mommy?”
Me “Quiche” …
Jack “No! EGGS Mommy!”
Whatever he calls it, they LOVED it and that is all that matters. I added cheddar and havarti cheeses along with some onion and orange bell pepper. Perfection!
[...] Quiche with a Super Easy Whole-Wheat Crust [...]
Was delicious but next time will cut down the salt in the crust
Yes, I could see how that would be a good change to the recipe. Glad you liked it otherwise!
Very very good. I left the salt out and it was fine. We used 5 eggs and put in spinach, tomato, onion, and a little cream cheese. Topped with some Parmesan when its ready to serve. It was very good. I was disappointed in the uneven crust thickness. That could have been an operator error. I felt like the crust was harder to manipulate that I expected. I do love how you can mix it in the crust in the pan. I *hate* using more dishes than necessary. Thanks Lisa! XD
not sure what i did wrong, but mine took WAY longer than 30-40 minutes to bake. just did it like you did with half ham/cheese and the other half goat cheese/tomatoes. when i pulled it out at 40 min, the side with the goat cheese and tomatoes was still very liquidy looking. i pulled it out at an hour and it was hardened enough to eat, but could go on longer (the crust was very crunchy though). i had told hubby dinner would be ready at a certain time and when it wasn’t (and i couldn’t even guesstimate how long it would take), he took the kids to Chuck E cheese to meet up with some family!
needless to say, he’s not on board with me… 
I am so sorry to hear that! I haven’t heard of others having a similar issue. The quiche does sometimes need to set (so it can solidify) for a few minutes after you take it out of the oven so that could have been the problem. Another possibility is your oven…does it seem to be calibrated correctly and work with other recipes okay? Just brainstorming here!
I had the same problem! Finally I pulled it out after an hour and it was full of liquid. My theory is it has something to do with living at 5,000 ft. ??? It looked like it would be so good and I wound up finishing it in the skillet a good half hour past toddler bed time. Ugh.
Or another theory.. when you say beat the eggs, are we talking whisk them until frothy by hand (as I did) or use a mixer, which would surely change the consistency of the filling?
You just lightly beat the eggs by hand (with a whisk)…no electric mixer.
[...] Day 1 Quiche with Goat Cheese & Tomatoes [...]
I’m going to use this recipe for mini quiches this week (easier for my kids to grab and go on hurried mornings). I’ll let you know how they turn out in muffin tins. Great blog, thanks for sharing! I’ve sent the link to the healthy snacks to my girls teachers to post you link on their teacher web sites under suggested snacks. Perhaps they’ll see less mini oreos and more whole foods in the class room
I just made these as mini-quiches in a muffin pan — so easy! 2 recipes of the crust + 1 recipe of filling = 27 mini-quiches for me. Since I have zucchini out my ears from our CSA, I subbed 1 shredded (and squeezed out) zucchini for 1/2 cup of the milk in the filling. I used a cookie cutter to cut tiny little bear shapes out of zucchini peel to decorate the tops of each one. I’m freezing extras for lunches. Thanks!
Did anyone have a problem with the crust being too crumbly? I followed the recipe and instructions, but when I tried to slice the quiche and put it on the plate, the crust came apart. My mom commented it was like a graham cracker crust. Is there a way to make it firmer? Do I need to cook it longer? I wonder if it might be the flour I used, too. It was whole wheat pastry flour – could that have something to do with it? Thanks. I love your blog! I’m getting all kinds of recipes and ideas in my quest to be healthier and have more energy.
I would try regular whole-wheat (not pastry) next time to see if you can get better results. It is usually a tiny bit crumbly, but not falling apart.
thanks for the recipe, but was wondering if you could post the amount of flour as grams as well as cups. everyone measures flour differently, so 1.5 cups is relative where as grams is not.
i’ve enjoyed reading your blog (after discovering it on yahoo) and i can’t follow it as strictly as you, i have made changes in how i eat. i live in south korea and almost all produce is brought in from australia since the country is so small. this means it is expensive (10 dollars for 500g of grapes, on sale!) and organic is simply out of my budget. but i am making a lot more of my own meals focusing on whole grains, fruits and veg. it’s been worth the effort.
i think your kids are lucky. even if they start to eat more processed foods in their teens and college days, they will always come back to real food. you are setting their palatte now, not to mention educating them about ‘choice’ and giving them some great cooking skills. what i do find interesting and scary is all the ‘candy rewards’ that are given out to kids these days. it just doesn’t seem right. it sends a strong message that ‘junk food’ is a reward, which i think is a dangerous one (really i don’t think any food should be used as a reward, but especially not candy). i’m glad that you have struck a balance in your family, where a treat is just that, a treat, not a daily occurance. good for you and showing others it can be done!!
Thanks for such a nice comment! I appreciate that. Also, I don’t think I can add the gram measurements at this time, but will certainly consider it again in the future.
Fantastic recipe! I made ours with half and half, cheese, bacon, and broccoli. My macho welder husband took it to work for lunch and my carnivore son begged for me to cook it another night this week! Even my two year old loved it!
Introducing my friends to an entire brunch of whole foods featuring your quiche at my son’s b’day party. I am sure they will be as amazed as I was that whole foods taste so good and are very easy to make. We haven’t made the full conversion yet but thanks to your website we are getting closer every time I go to the grocery store. Thanks for everything you are doing!
[...] modified from original found at http://www.100daysofrealfood.com/2010/04/26/quiche-with-a-super-easy-whole-wheat-crust/#more-334! Check out other great meal ideas there [...]
Great quiche! I made it with buttermilk, pepper bacon, and Colby jack cheese. I also used the buttermilk in the crust. I cook for my husband, my Dad, and my Mom. It was liked by all! Thank you.
[...] have been busy whipping up more yumminess in my kitchen. Quiche (homemade crust) and pizza (homemade crust and sauce). I took pictures of each and realized that [...]
Great recipe! I use your recipes regularly now as we have slowly made the conversion to real food. The only problem with this is that it took me a little more time to make than I have on a regular weeknight (I have a 2 year old and 5 month old, and I work.) Can I mix it up the day before and leave it in the refigerator until I’m ready to bake it?
Is the dough supposed to be crumbly and mealy? I followed it exactly and now I’m not sure what it’s supposed to resemble. Should it roll out into a dough or is it like a graham cracker crust where you have to press it into place?
It is a little on the crumbly side…like a graham cracker crust that you press into place. You could add more milk if you’d like.
Just made this- delicious!! Didn’t use any salt though, and only put sharp cheddar in it. So good!
This is honestly my children’s favorite meal now! Made it twice this week and they fight over who gets to take the leftovers for lunch!!! I love how easy it is to make-it is a great go to when your realize at 5:00 that you didn’t plan anything for dinner!
I haven’t tried this crust….and probably won’t even though it does sound super-easy…because this one is so good! It’s a great alternative for someone who prefers a rolled out crust. It never crumbles or falls apart, and you can assemble it in a couple of minutes in your food processor: http://chattavore.com/2011/12/12/the-best-pie-crust-youll-ever-make-i-promise/
Just made this tonight and it was great! I used spinach, cheese and sausage made from a local sustainable pastured farm. Thank you so much for all the fabulous recipes. I think I am on your site more than any other site now as I am constantly scouring your page for recipes. I have made tons of them and just love, love, love them! thanks so much! Im almost finished with In Defense of Food. Picking out which book to read next
Thanks again, you are fabulous inspiration!
Delicious quiche! I had to add a bit more milk to the crust as it was a little too crumbly – but it was super delicious!! – and had to bake the quiche for about 50 minutes before it wasn’t still wiggly in the center. All in all it was a great starting recipe and I can’t wait to try it again with different veggie and cheese additions!
Yummmm! Thanks to your suggestion to include kale, here is my new favorite quiche:
Kale, onion & cheddar version:
Saute together:
1 Tablespoon butter (I took this out of the butter for the crust with no negative effects, so no additional fat here.)
1 small onion (chopped small)
2 large leaves kale (de-stemmed, chopped small)
(Tip: start with the onion; add the kale when the onion is just about done; it’s done when the kale is wilted)
Spread this mixture in the bottom of the quiche shell.
Sprinkle with 3-4 oz. shredded sharp cheddar
& then pour the egg filling mixture over it (I did mix the filling in a separate bowl for this).
Bake as directed (took us 40 min.)
Wow, this was SO good! And I’ve never had kale before! My 5 year old son said, “Wow Mom, this is really good! Especially this part!” – and he pulled out a kale leaf (which none of us have ever had before). I said, “That’s kale.” and he said, “I really like Kale. Can we have some more of it?” Of course I said we could.
You’ve converted us!
[...] hippy crust because it was totally from scratch, only took about five minutes to make. I found the recipe on this blog that is dedicated to real food. The verdict? Everyone but Gage and Rowan loved it! 3 [...]