Quiche with a Super Easy Whole-Wheat Crust (+ a Video!)

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 with a Super Easy Whole-Wheat Crust (+ a Video!)

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!

Quiche with a Super Easy Whole-Wheat Crust (+ a Video!)

Quiche with a Super Easy Whole-Wheat Crust

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).
4.7 from 32 votes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Print Recipe
Servings: 6 people


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:


  • In a 9-inch pie pan, combine all crust ingredients and mix with a fork.
  • 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).
  • 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!
  • Bake at 375 for 30 – 40 minutes or until filling is set.


Nutrition Facts
Nutrition Facts
Quiche with a Super Easy Whole-Wheat Crust
Amount Per Serving
Calories 318 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 156mg52%
Sodium 399mg17%
Potassium 161mg5%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 3g3%
Protein 10g20%
Vitamin A 730IU15%
Calcium 116mg12%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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173 thoughts on “Quiche with a Super Easy Whole-Wheat Crust (+ a Video!)”

  1. 5 stars
    This crust = incredible! I feel like such an idiot for buying crusts (far inferior and actually more time consuming) for so long! Thank you! Thank you! Thank you! One question, has anyone tried substituting olive oil for the butter? Thanks in advance for any help w this question!

    1. 100 Days Admin

      Our readers have tried with coconut oil and it turns out great, we haven’t tried with olive oil yet. – Nicole

      1. So tried w canola oil and came out great! Next stop olive oil! This quiche is a big winner in our house…

  2. 5 stars
    Another 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.

  3. 5 stars
    This 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.

  4. 5 stars
    We’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.

  5. Hi 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!

  6. 5 stars
    Delicious! 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


  7. 5 stars
    I 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?

    1. Amy Taylor (comment moderator)

      Hi. I was hoping a reader would chime in that had tried it. We’ve not but I do think it should work just fine.

  8. I 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!

  9. Carolyn Muhlenkamp

    5 stars
    This 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!

  10. Do 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!

  11. 5 stars
    I 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!

  12. 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?

      1. 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

  13. 5 stars
    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!!

    1. 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.

  14. 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??

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