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.
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!
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!
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.
Great easy recipe! I added bacon and broccoli to the eggs and mixed it all together to pour into the crust. When I pulled it out and served the slices, all the broccoli had floated to the top and the egg was the bottom later. Does anyone know how to keep the mix-ins mixed in?
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!