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
Ingredients
Easy Whole-Wheat Pie Crust
- 1 1/2 cups whole-wheat flour, I like King Arthur’s organic white whole-wheat flour
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 2 tablespoons milk
Quiche Filling:
- 1 1/2 cups milk, preferably whole
- 4 eggs, beaten
- salt, to taste
- pepper, to taste
- cayenne pepper, optional
Instructions
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In a 9-inch pie pan, combine all crust ingredients and mix with a fork.
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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).
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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!
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Bake at 375 for 30 - 40 minutes or until filling is set.
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Elisa
February 21, 2014 at 12:14 amI 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
March 9, 2014 at 7:17 pmI 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
March 13, 2014 at 9:15 amwaaaay to dry and crumbly.
Jen
March 14, 2014 at 6:37 pmHoly 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
March 17, 2014 at 10:51 amJust 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
April 1, 2014 at 5:15 pmMy 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!!
Amy
April 29, 2015 at 11:19 pmMy 3.5 year old loved the video too. He watched it three times before he was ready to make it himself. It was the ugliest quiche I’ve ever had, but he was willing to eat half of a piece because he made it himself (with a little help, of course). He will never even try quiche when I make it and won’t eat eggs either. I’m going to go look for more videos of kids cooking real food to hopefully inspire him!
Amy Koegel
April 3, 2014 at 9:10 amloved the vider, wtg Chef Sidney and mom!
Sarah
April 15, 2014 at 5:33 pmI 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
April 16, 2014 at 4:01 pmI 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
April 23, 2014 at 10:52 pmAwesome 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!
Macy
May 4, 2014 at 1:32 pmGreat recipe, I make twice a month now.
1) I use an 8×8 pan as rectangles are easier to serve than out of a pie pan
2) Usually I double and make in a 9×13 so we have leftovers to pack in lunches
3) 1/2 C per recipe of ricotta is wonderful whisked into the filling
4) Our kid’s favorite is with 1/2 C shredded cheese and 4 slices of turkey bacon chopped into a double recipe of the filling
Melinda
June 11, 2014 at 11:24 pmWhen you double the filling, how does that change the baking time?
Cassie H.
May 29, 2014 at 9:39 amWatched this with my picky 7 year old and she is excited to help make it out and eat it. Thank you!
Chaz in Kenesaw, NE
June 8, 2014 at 12:36 amThis looks interesting. I don’t buy cow milk to avoid the GMO corn fed to cattle. Bedsides, cow milk is intended for calves, not people. I drink vanilla almond milk occasionally but not often as I have to throw out about half as I don’t drink it fast enough. Water is my drink of choice, especially flavored with coffee! I do have and use organic powdered milk for baking. Will reconstituted powdered milk work for this recipe? Do I need to add any vegetable fat? Will Crisco work instead of butter? I appreciate your timeto respond.
Assistant to 100 Days (Amy)
June 20, 2014 at 1:18 pmHi Chaz. I imagine it would though powdered milk is not an ingredient we use due to its processing. Crisco is a highly refined fat and not one we would use. Our typical sub for butter would be coconut oil. Here is more information that will help explain: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/ and https://www.100daysofrealfood.com/2011/05/14/mini-pledge-week-10-no-refined-oils/. ~Amy
Rebekah Sherwood
July 7, 2014 at 2:34 pmMade this for brunch this morning with some zucchini from the garden and sharp cheddar cheese. My husband isn’t a huge quiche fan, but he said, “Wow, this is the best quiche I’ve ever had!” He also said he would want to have it again. We didn’t have any problems with the crust; we actually loved the texture and consistency! We baked it about 40 minutes, and it was perfectly done. Thanks so much for this great recipe!
Nina
August 4, 2014 at 10:39 pmLove the video! Signed up for quiche for a friends baby shower Saturday and will definitely make this! Any rough recommendations for measurements of meat / veg / cheese? Found a Paula deen recipe which called for 1.5 c cheese / 1 lb bacon / 2 c spinach for one quiche. This seemed like a lot to me. I won’t have time to experiment – thanks so much!
Assistant to 100 Days (Amy)
August 6, 2014 at 9:16 amHi Nina. Just mix in what you are comfortable with. I’d start with no more than 1/2 cup of each and add more if you wish. ~Amy
Kyleen
August 12, 2014 at 5:16 pmThis is one of my favorite recipes!! I ran out of organic butter today so I used all the butter I had left and used grape seed oil to get to half a cup…. I love trying all different veggies with this. Today I used fresh kale, broccoli, yellow summer squash and mushrooms all picked from my garden. I also used my fresh quail eggs to make it almost all homemade! Thanks for all the great recipes you share!
Andrina
August 21, 2014 at 3:12 pmI’ve been looking for an easy but tasty quiche recipe! Do you think this will work with soy or almond milk though?
Assistant to 100 Days (Amy)
August 25, 2014 at 12:36 pmYep. I make it with almond milk. ;)
Laura
September 11, 2014 at 9:32 amCan you recommend a gluten free flour that can be used as substitution?
Assistant to 100 Days (Amy)
September 15, 2014 at 8:03 amHi Laura. I bet almond meal would work for this crust. Here is a recipe that might help you substitute: http://cookieandkate.com/2013/arugula-and-cremini-quiche-with-gluten-free-almond-meal-crust/. ~Amy
Cathrionamernagh
September 22, 2014 at 2:57 pmI 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
Amy Taylor (comment moderator)
September 24, 2014 at 4:29 pmHi there. Here is a conversion chart: http://allrecipes.com/howto/cup-to-gram-conversions/. :)
Kim
October 7, 2014 at 12:21 amMade 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!
Diana
October 24, 2014 at 5:36 pmWhen 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)
November 6, 2014 at 7:07 pmHi Diana. You could use cream in the same amount. It will make a heavier quiche. ~Amy
Amy
December 27, 2014 at 9:41 pmHi, 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)
December 28, 2014 at 4:48 pmHi Amy. It can and it also freezes well. :)
Kristin
December 31, 2014 at 9:05 amThis 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!
Gina
January 24, 2015 at 6:56 pmSo happy with the way the crust turned out, flavorful and crispy! I would definitely make this quiche again! It is so quick and easy!
Lisa
January 31, 2015 at 3:48 pmCan you make this with almond milk? My son has a dairy allergy.
Amy Taylor (comment moderator)
February 2, 2015 at 12:50 pmHi Lisa. I have and it worked fine.
Amanda Mercier
February 12, 2015 at 8:31 pmLove 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.
Amanda Mercier
February 12, 2015 at 10:09 pmForgot 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.
Scott
April 3, 2015 at 1:30 pmDo you know if your crust would work as a top crust?
Alicia
April 3, 2015 at 5:27 pmI’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)
April 8, 2015 at 11:12 amHi there. I typically give it a quick mist of oil.
Emma {Emma's Little Kitchen}
April 7, 2015 at 6:23 amMade this last night- perfect! Thanks for another easy, real food recipe!
Anne
May 6, 2015 at 7:05 pmHow much spinach and cheese should I add to it?
Amy Taylor (comment moderator)
May 7, 2015 at 4:25 pmHi 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.
Bila
August 1, 2015 at 1:41 pmHi, 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!!
Paul
August 20, 2015 at 5:26 amSo 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?
TIA
Amy Taylor (comment moderator)
August 24, 2015 at 10:34 amHi. I’ve doubled this often without issue and soy milk should work just fine.
Paul
August 24, 2015 at 4:22 pmUpdate – 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)
August 26, 2015 at 1:52 pmWe would substitute coconut oil for butter 1:1.
Gloria Medlin
August 24, 2015 at 1:23 pmCan 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)
August 26, 2015 at 1:14 pmHi. We’ve not tried but I do think it will work fine.
Denise
October 8, 2015 at 1:06 amThis turned out gorgeous! I only added around 2 cups of milk instead of 2 tbsp to make the dough more malleable.
Rhi
February 18, 2016 at 1:56 pmYou are amazing! Thank you – this is great information/recipes, etc for a family to get started eating a healthier diet.
Barrie
April 20, 2016 at 5:10 pmI made this a few days ago and it was amazing! It’s only the second time in my life that I’ve made a crust and although it was a bit crumbly, it was very tasty and easy! I added pasture-raised organic bacon, spinach and mushrooms and everyone loved the flavor! This will definitely be added to our rotation of meals!
Debbie
July 11, 2016 at 9:32 amDo you know how to adjust this to be wheat free and milk free? I know that may be a stretch but my son has wheat and milk sensitivities and this looks really good so I would like to try to make it!
Amy Taylor (comment moderator)
July 12, 2016 at 8:47 amHi there. Those are pretty big adjustments to this recipe. :) Here are a bunch of recipes that are both dairy and wheat free: http://paleogrubs.com/quiche-recipes.
Carolyn Muhlenkamp
July 22, 2016 at 10:50 amThis was my first time making a quiche and it worked great! Wonderful recipe. I used 5 eggs and 1 cup milk. One cup sharp white cheddar and 2 cups shredded zucchini as well as some seasonings. Came out so good – new family favorite!
Deb
July 27, 2016 at 12:26 amI made this for dinner tonight, and it was great!! I followed the previous comment and used 1 cup milk and 5 eggs. I also used spelt flour for the crust, and it was so good. I will definitely be using that crust to build other recipes, too – so easy, and I love, love, love that you mix it in the pie plate to save an extra dish. Wonderful recipe and website. Thank you so much!
Stephanie
November 11, 2016 at 10:39 pmI love this recipe and have made it many times. I want to make mini quiches using same crust and filling for a party.. Has anyone tried this?
Amy Taylor (comment moderator)
November 29, 2016 at 9:12 amHi. I was hoping a reader would chime in that had tried it. We’ve not but I do think it should work just fine.
Jasmine
June 30, 2017 at 8:07 pmDelicious! If you have a 10-inch pie pan (like I do) increase all of the measurements by 25%. This accounts for 10-inch diameter, but assumes that the pie will still keep the same depth. When you stretch out your crust, just stretch it to touch the top of the pan but not spread across the flares. If you want your pie to be deeper, you’ll have to do some more math.
Here are the recalculated measurements:
Easy Whole-Wheat Pie Crust
1 7/8 cups whole-wheat flour (It’s halfway between the 3/4 cup and the 1 cup. Just eyeball it.)
10 tbsp butter melted
1/2 rounded teaspoon salt
2 1/2 tablespoons milk
Quiche Filling:
1 7/8 cups milk (It’s halfway between the 3/4 cup and the 1 cup. Just eyeball it.)
5 eggs beaten
salt to taste
pepper to taste
cayenne pepper optional
Enjoy!
Lori
September 26, 2017 at 1:09 pmI LOVE this quiche recipe, especially the super easy crust! Thank you!
Meg
December 20, 2017 at 11:16 amHi there! First of all—LOVE LOVE LOVE You Lisa! You have changed my whole family’s life!
Now, the quiche. If I’m making two at the same time, does my cook time increase? I’ve never done a full-size quiche before, but my family is so obsessed with the mini quiches from book 1, I decided to try this out for our Christmas Eve brunch.
Thank you so much!
Amy Taylor (comment moderator)
December 29, 2017 at 4:02 pmSorry, we are rarely able to answer recipe questions in real time. How did they turn out?
Natasha
February 1, 2018 at 9:45 pmWe’ve made this 100 dozen times. It’s always on the weekly menu since my three year old LOVES helping. It’s so easy to let the littles pick the toppings and they always devour it. We’ve also used this base recipe to make mini quiches in a muffin tin or ramekins.
Kirsten
July 28, 2018 at 7:45 pmThis is a great recipe because I almost always have the ingredients on hand and even my 7 year old can make it. We have tried a few fillings but for my kiddos ham and cheese is a winner.
Anna
March 3, 2019 at 5:17 amAnother fantastic recipe, Lisa! It worked perfectly & tastes amazing. Plus no messy kitchen This is going to be a regular in our home. Your books & website are my go-to. for recipes. Thank you.
Becky Phillips
May 10, 2019 at 8:59 amExcellent!!!