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 20 reviews
Quiche with a Super Easy Whole-Wheat Crust
Serves: 5 - 6
 
Ingredients
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)
Instructions
  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.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Comments

  1. |

    I can’t wait to try this! We don’t measure in cups in Ireland. I have bought a set of cup measures and am trying to figure them out! How much butter in grams do you need to make 1/2 cup of melted butter?
    Cathriona

  2. Kim |

    Made this tonight and it was super tasty! Threw a bunch of leftovers in (shirmp, ham, bacon, cheese) and also some wilted spinach. However it did take longer to cook than expected. After 40 minutes in the oven and still not done, I microwaved it for another 6-7 minutes before it was ready. Glad I decided to microwave or who knows when we would have been eating dinner! Thanks for the great (and easy) recipe!

  3. Diana |

    When I used to make quiche with my mom at home, we used heavy cream. Any particular reason why you use whole milk rather than cream? And would you have to alter the proportions if you did use cream?

    • Amy Taylor (comment moderator) |

      Hi Diana. You could use cream in the same amount. It will make a heavier quiche. ~Amy

  4. Amy |

    Hi, this recipe looks awesome. I’m wondering if this can be prepared in advance and heated the next day or maybe even frozen?

    Thanks and looking forward to trying this. Love all your recipes and information, we’ve been eating real food for a couple of years now and couldn’t have done it without following you!

    • Amy Taylor (comment moderator) |

      Hi Amy. It can and it also freezes well. :)

  5. Kristin |

    This is probably one of my favorite recipes on the site! It is so easy to prepare, it has become one of my go-to recipes on a busy night, replacing frozen pizzas (which obviously is not a healthy choice)! I have made this quite a few times and the results are always consistent. The crust is so yummy. Thanks for posting!

  6. Gina |

    So happy with the way the crust turned out, flavorful and crispy! I would definitely make this quiche again! It is so quick and easy!

  7. Lisa |

    Can you make this with almond milk? My son has a dairy allergy.

    • Amy Taylor (comment moderator) |

      Hi Lisa. I have and it worked fine.

  8. Amanda Mercier |

    Love this quiche crust recipe! It’s simply the easiest and the best. I always add veggies to my quiche though to make it more full of nutrition. My favorites are spinach, tomatoes (sliced on top, and mushroom. I also add some chili flakes into the recipe for a bit of a kick and ALWAYS substitute the milk for whole milk yogurt. The milk is just too runny and the yogurt is just more rich and delicious. This is never the less a good base recipe for quiche.

  9. Amanda Mercier |

    Forgot to mention this recipe always takes way longer in my oven. I have to bake 50 minutes plus in order for the quiche to set. I also think garlic and cheese are must adds to the recipe. That’s what’s best about quiche: it is very much a whatever you’ve got in your fridge type recipe.

1 8 9 10

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe (optional):