Whenever I serve quiche, both of my girls always ask for seconds (which can make any mom’s day!). They 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.
It’s 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!
We decided to make our whole-wheat crust 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 Filling Ideas
Quiche is no longer just a breakfast dish! With so many options to consider, the possibilities are endless. Quiche is the perfect blank canvas to experiment with different flavors until you find a family favorite. Here are a few suggestions to get your started:
Meat and Cheese Filling Ideas
- Bacon
- Sausage
- Swiss cheese
- Goat cheese
- Parmesan cheese
- Ham and cheese
- Chopped chorizo sausageÂ
Veggie Filling Ideas
- Sautéed mushrooms
- Caramelized shallots or onions
- Broccoli
- Spinach
- Asparagus
Zucchini - Sun dried tomatoes
- Fresh herbs
- ChivesÂ
- Chopped red pepper and onion
- Spinach and artichokeÂ
- Diced tomato
Can you Substitute the Butter in This Quiche Crust Recipe?
While butter does add to the flaky texture of this delicious whole-wheat quiche crust, you can substitute it with other ingredients. Our readers have experimented with this recipe and found that coconut oil makes a great substitution for butter in this crust.
How to Make Quiche Video
More Tasty and Nutritious Whole-Wheat Recipes:
- Whole-Wheat Blueberry Buttermilk Pancakes
- Whole-Wheat Homemade Cereal Bars
- Whole-Wheat Banana Nut Muffin Recipe
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
- Preheat oven to 375 degrees F. 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.
Awesome base recipe! Needed a recipe without a pre-bake crust, in lack of pie weights or beans. Came out very tasty. Used sauteed butternut squash with red onions and garlic plus feta cheese as a filling. Only had 2% milk, so added some sour cream for some oomph. Love quiche for those days when you’re almost out of supplies but don’t wanna run to the store.
Glad this was a great base for a delicious quiche! – Nicole
I’ve been making this quiche for close to a decade now. Always such an easy and satisfying dish. I skimmed some comments but didn’t find an answer to this: Can I freeze the baked quiche? I use fresh spinach, fresh bell peppers and onions with cheese. I was concerned that the moisture in these might mess it up.
We recommend storing it in the freezer immediately after being baked (after it cools) instead of after being in the fridge for a couple days. – Nicole
For beginners you should mention how much extra ingredients can be added. a 1/2 cup, 2 cups?
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!
Our readers have tried with coconut oil and it turns out great, we haven’t tried with olive oil yet. – Nicole
So tried w canola oil and came out great! Next stop olive oil! This quiche is a big winner in our house…
Awesome! Glad it came out great for you. – Nicole
Excellent!!!
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.
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.
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.
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!
Sorry, we are rarely able to answer recipe questions in real time. How did they turn out?
I LOVE this quiche recipe, especially the super easy crust! Thank you!
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
Enjoy!
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?
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.
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!
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!
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!
Hi 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.
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!
You are amazing! Thank you – this is great information/recipes, etc for a family to get started eating a healthier diet.
This turned out gorgeous! I only added around 2 cups of milk instead of 2 tbsp to make the dough more malleable.
Can the crust for the quiche be made with white flour or a combo of 1/2 whole wheat and 1/2 white flour?
Hi. We’ve not tried but I do think it will work fine.
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?
TIA
Hi. I’ve doubled this often without issue and soy milk should work just fine.
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
We would substitute coconut oil for butter 1:1.
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!!
How much spinach and cheese should I add to it?
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.
Made this last night- perfect! Thanks for another easy, real food recipe!
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??
Hi there. I typically give it a quick mist of oil.