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

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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!



4.5 from 15 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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141 comments to Recipe+Video: Quiche with a Super Easy Whole-Wheat Crust

  • […] Quiche with a whole-wheat crust (served cold) […]

  • Elisa

    I made this quiche tonight + while it was very yummy and wholesome, this recipe had a couple issues. I also found my crust was a bit crumbly – had to add another tablespoon of milk and it was still a little on the crumbly side. Also, had to cook mine a bit longer than the instructions, about an hour total and mine didn’t even have veggies ( I did a cheese/green onion thing). But, overall, very tasty, and I would make this again with an adjustment or two.

  • Kat

    I have made this quiche several times with several variations such as ham and Swiss, tomato and onion, bacon and cheddar… All of which turn out amazing! Thanks for the recipe! I love this blog!

  • Caitlin

    waaaay to dry and crumbly.

  • Jen

    Holy guacamole. I’m watching my 6 year old gobble this down. Crust is amazing. I used coconut oil instead of butter and it’s so good. It is sort of crumbly (like other commenters noted) but I think of this as a fork food anyway. Great recipe!

  • Kelly

    Just made this & it turned out great!! I actually used 2 whole eggs plus 4 egg whites, just to try to make it a bit healthier, and it worked! I also added some sautéed bell peppers, onions, garlic, and spinach. Delicious!! Thanks for the great recipe!

  • Jen

    My 4 year old is obsessed with watching this and your corn tortilla video. And this actually got her to eat eggs for the first time. I wold love to see more videos of you cooking with your daughters. My daughter loves watching them then trying to cook them with me. Switching to real tortillas was so much easier with your video!!

  • loved the vider, wtg Chef Sidney and mom!

  • Sarah

    I made this for lunch today–it turned out perfect, no modifications. I added asparagus, diced tomatoes, and mushrooms with a little shredded cheese to the filling, and it was delicious. Thank you!

  • Becca

    I am SO happy to say goodbye to store-bought pie crusts! I was intimidated by homemade crust and this was SO easy! I was surprised at the large amount of butter in the crust though. I added sauteed zucchini, onions and crab to the egg mixture. Next time, I’d like to try adding Parmesan cheese as well. Thanks!

  • jillian

    Awesome recipe! thank you! I made this tonight with ham, asparagus, onions, and parmesan cheese! it was so good. I read the comments that the crust was too dry. I used whole wheat pastry flour and it was the right consistency and worked wonderfully! thanks for all your work!

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