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

32 Reviews / 4.7 Average
We've made this quiche with half ham and cheese and half goat cheese and tomato before, but there are many tasty things that you can add to this dish depending on your mood (and the contents of your fridge). And with a super easy whole-wheat crust, this recipe comes together in no time.
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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 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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173 thoughts on “Quiche with a Super Easy Whole-Wheat Crust (+ a Video!)”

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Recipe Rating

  1. 4 stars
    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.

  2. 4 stars
    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.

  3. 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!

  4. 5 stars
    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!

  5. 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!

  6. 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?

  7. 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!

  8. 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?

  9. I’ve been looking for an easy but tasty quiche recipe! Do you think this will work with soy or almond milk though?

  10. 5 stars
    This 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!

  11. Love 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!

    1. Assistant to 100 Days (Amy)

      Hi 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

  12. Rebekah Sherwood

    Made 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!

  13. Chaz in Kenesaw, NE

    This 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.

  14. Watched this with my picky 7 year old and she is excited to help make it out and eat it. Thank you!

  15. 5 stars
    Great 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

  16. 5 stars
    Awesome 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!

  17. 4 stars
    I 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!

  18. I 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!

  19. My 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!!

    1. My 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!

  20. Just 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!

  21. 5 stars
    Holy 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!

  22. 5 stars
    I 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!

  23. 3 stars
    I 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.

  24. 5 stars
    I printed out the recipe and handed it to my 9yo son. He did it all (mostly by himself). It was excellent! We added bacon and cheese.

  25. 5 stars
    I can’t believe I’ve never seen your website before. I’m totally hooked!! I just made this tonight and baked it for 45 minutes with lots of diced ham and cheese added. I even made the crust which I thought was going to be too thick but it was a very nice texture and baked perfectly. The quiche was delicious! The kids gobbled it up too. We are very happy and will experiment with more variations in the future. Thank you!

  26. 5 stars
    Great recipe! I made one with mild cheddar only and one with grilled onions, garlic, spinach and feta. The flavor was fantastic now it stayed a bit mushy. It was thoroughly cooked just didn’t set as well. I’m thinking it was the feta cheese. I noticed when I make omelets feta makes everything runny? But I loved it anyhow. I just made a beautiful Hanukkah brunch with all of your recipes! German pancake, Quiche and veggie pancakes. I’ve been counting calories, points or some other gimmick for my whole life. I’ve always struggled with those last 20-30 pounds and my husband is predisposed to high cholesterol. I’ve been so inspired by this blog and have had 3 weeks of “real” food. We all are enjoying it so much and a side effect is the weight is coming off! Thank-you for sharing your journey!

  27. 4 stars
    I made this tonight for dinner, my crust was a little crumbly but once I finally smoothed it out in the pan it was fine! I added spinach and cheese to mine and baked for about an hour! It was delicious! It will definitely be on our regular list!

  28. One reason some of you may have trouble getting the quiche to set is if you added vegetables without sauteeing them first. Sauteeing gets rid of the moisture in the vegetables, which allows the quiche to set faster.

  29. 5 stars
    I made this last night, did some parm cheese, mizythra cheese, and jack cheese (to equal about 1/3 cup total), mushrooms, white onions, green onions, asparagus, spinach, crumbled turkey sausage, and fresh basil, and it was AMAZING! I could eat this every night and be happy LoL. I did not have a pie dish, so I used a spring foam pan and I did have to cook it about 55 minutes, but I had a ton of stuff in there and it was pretty thick due to all of the veggies. Will definitely be making this a few times a month, to die for!

  30. 5 stars
    I love this recipe. I was surprised that making my own crust and quiche would be so simple. I cooked it longer then recommended but live in Denver.

  31. I am also not getting this to set. It has been cooking for over an hour now and still has a lot of liquid. I just turned up the heat, so maybe it will get done? I read a comment about needing cheese, is this true?? I actually did put a little but probably not enough if this is the case. I am loving the recipes/menu plans and the entire site anyways! Thanks for providing all of you info and recipes!

      1. It finally was done enough we just ate it! It was good but I would rather it not had so much liquid left. I will give it another try!

  32. 4 stars
    Not sure what I did wrong but filling was a bit too much. Maybe my pan is too small. Delicious! I added ham, broccoli, and some shredded swiss cheese. I was testing the recipe because I am bringing one to a friend that had a baby so had to test it for myself. I will make it for her and her family along with some blueberry muffins using delicious blueberries from the market.

  33. I tried this recipe but had a lot of difficulty with the crust. It was very crumbly even though I added 2 tablespoon of extra milk. Did anyone else have this problem? Was not able to make a nice pie crust at all after much making a ball several times. Does the temperature of the melted butter matter? Wondering if the problem is because I had melted the butter and it was still quite hot when I added it with the flour. Thanks!

    1. Assistant to 100 Days (Amy)

      Hi Kathy. I have found that any time I am making a quiche crust that it is important to not overwork it. I also will chill mine a bit in the fridge before I press is into the pan. Hope that helps. ~Amy

    2. I had this same problem too Kathy :(.

      I felt like I did not overwork it. I did just enough for everything to mix together. I guess I’ll try the refrigerator trick next time.

  34. I made this last night for dinner with some help from my 4.5 year old. We added sharp cheddar, broccoli, and prosciutto. Delicious! I do have to say though that it took at least 5-10 minutes longer to cook for me. I think it was a combination of my electric stove (grrrrr!) and the thick pie pan I used.

  35. I shredded 3 zucchinis and then added some “globs” of Cypress Grove’s fresh chevre before I poured the filling in, and it was delicious! Thank you for this recipe!


  36. 5 stars
    Recipe was great, but I also had trouble getting it to set up in that time frame. I had to crank the heat, and it ended up taking closer to an hour to bake. I did add a whole bunch of spinach, so maybe that was why. It was delicious, and very easy! Thanks!

  37. I really like this recipe, but my quiche will NOT cook/set up at 375 for 40 min, or 50 min. I don’t live in the mountains or anything like that. All other quiche recipes I referenced cook at about 450. We had to jack up the heat in order to have dinner that night. It is yummy though!

    1. Casie – That is so odd! I just made this tonight and it took about 38 mins to set at 375 degrees. We had 100 recipe testers assist with testing Lisa’s cookbook recipes, and got no feedback on bad temps/cook times (so I think our oven is calibrated correctly). But glad you adapted it to work and enjoyed your meal. – Jason

  38. Hi Thanks for posting such great recipes! I want to try this one, but I don’t understand step 4 of the instructions. It says to whisk & pour into pie crust, but step 2 says to pour it in the pie crust too. Do you pour half of the egg mixture then add other ingredients and then add the rest of the egg mixture? Maybe my mommy brain is reading it wrong?? Thanks!

    1. Nancy, It may be that you did not add any cheese, since the recipe does not actually say to add cheese. A quiche needs cheese to set up properly. I think it’s just implied here. Hope that helps! ;)

  39. Super easy and delicious! I added garlic, onions, broccoli, feta, cheddar, and fresh dill from the garden! Best I’ve ever made for sure :) thanks!

  40. And to think I’ve been putting off making my own crusts on a regular basis because I dread all the many steps (cutting in the butter, rolling out, etc). This was so easy! And delicious! Not to mention how much healthier it is for my family. I’m never buying store-bought crusts again!

  41. And to think that I’ve been putting off making my own pie crust because I dreaded cutting in the butter and rolling, etc. I couldn’t believe how easy this was, and of course, how much better it is for my family. I’m never buying store-bought crusts again!

  42. I typically try to prep a few meals on Sunday to use during the week. Do you think I could prep this on Sunday and cook it Monday or Tuesday evening with success? Thanks for all you do!

    1. Assistant to 100 Days (Amy)

      Hi Dawn. You might want to keep the crust and filling separate until you bake. I’m afraid the crust might absorb liquid and be a bit mushy. ~Amy

  43. I made this recipe for the first time tonight. I had thought ahead and planned to do half with tomato, bacon and cheddar and half with sautéed mushrooms, spinach and a swiss/gruyere blend.

    After reading the reviews and seeing the problems, I added at least one more tablespoon of milk to the crust. It turned out great.I used paper towels to absorb all the extra liquids from the vegetables to allow it it set better (also worked great). But, prior to putting any of the ingredients in the shell, I took a piece of foil and folded it over 3 or 4 times to give it strength, then molded it to the curve of the plate. I then poured the egg mixture into each side and could easily add the respective ingredients and get the assembled quiche into the oven without mixing. Baking took about 50 minutes. After resting a minute or so, I gently separated the foil with a knife.

    Turned out excellent!. My daughter and I loved it!

  44. I just put this in the oven. I am gradually making the switch to real food. I have 20 month old twin girls. I really want to give them the best nutrition I can. Thank you for post easy recipes.

    1. Assistant to 100 Days (Amy)

      Hi Erin. I’ve tried it with brown rice flour. It was definitely a different taste and texture but it held it together. ~Amy

  45. Made it this morning with eggs, milk, Swiss cheese & chopped kohlrabi greens from my farm share bag, along with some sauteed onions & mushrooms and chopped smokehouse bacon. It was absolutely fabulous! It did take 50 mins or more to set, but I think that was because I had so much goodness in the filling. So many variations you can make with this. It’s definitely a keeper in our cooking repertoire. Would make a lovely brunch item. Thanks!

  46. Loved how this came out. My husband didn’t even notice that the crust was whole wheat ;) We’re looking forward to making this again.

  47. So good and easy. I used 1/2 whole wheat flour & 1/2 spelt flour for the crust. I had been looking for an easy Whole-Wheat crust and I’m so glad I found it!

    1. Assistant to 100 Days (Jill)

      Hi Mary. I might suggest checking out Deliciously Organic (www.deliciouslyorganic.net) for a gluten free crust. She has quite a few recipes that have a crust that you could probably substitute for this crust. Jill

  48. First time making quiche. The filing turned out wonderful in all aspects, but the crust was a little off. I added oil instead of milk. And refrigerated the crust for about 20-30 mins while I cooked up my bacon and prepped and cooked the rest of my stuff.
    I was thinking the cooling threw it off track. But I’m not even sure what it should be like.
    Could some one tell me how exactly the crust should be. Taste, texture, etc.

    1. Assistant to 100 Days (Jill)

      Hi Bobby. I don’t refrigerate my crust, so, I’m not sure if that may have had something to do with it. It should still be somewhat flaky and light. Jill

  49. I make this in the larger muffin tins. I make 1 1/2 each recipe and it makes 12 of the muffins. I find it fits perfectly in the 100 calorie round ziploc container. I bring them to work every day and vary the inside contents. So far my favorite is feta, spinach, tomato, and broccoli. Yum. Thanks sooooooo much for the recipe!

  50. We tried this Sunday after church and all loved it! My kids (ages 3 and 1 1/2) aren’t picky so it wasn’t a surprise that they didn’t hesitate to eat it. I ended up baking it 50-55 minutes total to get the center to set. I added broccoli, ham from the EF deli, and cheddar cheese to ours. Will make again, thank you!

  51. I’m super late on this post…we’ve been eating real food for about two months now…but I wanted to share something easy for this crust/quiche. I just pressed it down in my springform pan and didn’t bother with pushing the crust up the sides of a pie pan. It was perfect, and the spring form pan was deep enough that I didn’t have to worry about it spilling over! Lisa, love your website, my kids are eating so much healthier than they did last school year; I’m down 10 pounds since we’ve started; it’s just been an all around wonderful change we’ve made. Thank you SO much!

  52. I know this is way late in the game. I’ve made quiche tons of times before but I found this looking for a quick whole wheat crust. Which was super easy and looks like it turned out great! Anyway I saw some comments about baking problems and the quiche not setting or being done. I live at high altitude (I’ve also lived at sea level) and I’ve always baked mine the same and have never had a problem. 15 minutes at 400 F and then 30 minutes at 350 F. Not sure if that would do the trick but it may help. Thanks for posting!

  53. Love this recipe! I have always made quiche crust using cold diced butter and a pastry cutter, but it can be so time-consuming (plus I hate cleaning that thing!). I was so happy to make this crust right in the pie pan and have it turn out just as good! I added sauteed mushrooms, cheddar cheese and a bit of goat cheese. YUM.

  54. Lisa,
    I have been so encouraged by your blog the past 6 months since I have begun our family’s journey to eating real food. I knew it wasn’t going to be a quick fix but a journey…but you have made it seem so easy and doable! I have never taken the time to write you that. I made this quiche for a last minute brunch this morning and it was so easy…and good! I am so thrilled to have found you. You do so much, what I would like to do and seek to do, but you make it so simplified. THANK YOU for being such a rockstar.

  55. I’m so glad I found this recipe! I’ve used the crust four times now (3x with quiche, once with a blueberry tart (just added a small amount of sugar and eliminated salt). It’s always come out perfectly – not like typical pastry dough but more like a cookie texture. It’s different but good! I’ve used the bulk organic whole wheat pastry flour I get at Whole Foods and I think the pastry flour really helps the texture. Quiche has always been on heavy rotation in my house, but now I no longer have to buy and keep the expensive organic pie shells in the freezer or make my own standard roll-out dough. Great for a quick evening meal!

  56. How would quiche do with nondairy milk (almond or soy)? The cheese I get is low enough in lactose for my system to handle, but I can’t do cow milk at all. I do love eggs, and I’ve always been scared to try quiche. This looks easy enough for me to do.

    1. Assistant to 100 Days (Jill)

      Hi Becky. I haven’t tried it. I might consider rice milk though instead of almond milk. Just a thought…I find it does better with cooking as opposed to almond milk for baking. Let us know how it goes. Jill

    2. I know this comment is a little late, but I just made this tonight with unsweetened almond milk and it turned out just fine. I wanted to use rice milk but was out. Hope that helps!

  57. Made this tonight, is in the oven right now. This is last day in my budget week so only cheese I have is cheddar (orange) I normally don’t buy it, I tend to get migraines from cheese with coloring but my daughter in law loves a certain kind for her sandwich! Anyway I used cheddar, smoked turkey and just some frozen mixed veggies. We both love quiche so I am anxious to taste it!

  58. Question – what kind of ham are you buying since deli ham isn’t clean? dying to find replacements for our deli ham/turkey meats

  59. This was so yummy! I loved the crust. I put spinach, cheese and a little bit of bacon in ours. The center wasn’t cooked in 30-40 minutes so I had to cook longer. I turned up the heat too, which was a mistake as it burnt the edges of the crust. I didn’t have time to wait but I’d guess 55-65 minutes would have cooked it through at 375 degrees. Thank you sooo much for all you do! It does make such a difference in our journey of avoiding processed foods :)

  60. Yummmm! Thanks to your suggestion to include kale, here is my new favorite quiche:

    Kale, onion & cheddar version:
    Saute together:
    1 Tablespoon butter (I took this out of the butter for the crust with no negative effects, so no additional fat here.)
    1 small onion (chopped small)
    2 large leaves kale (de-stemmed, chopped small)
    (Tip: start with the onion; add the kale when the onion is just about done; it’s done when the kale is wilted)

    Spread this mixture in the bottom of the quiche shell.
    Sprinkle with 3-4 oz. shredded sharp cheddar
    & then pour the egg filling mixture over it (I did mix the filling in a separate bowl for this).

    Bake as directed (took us 40 min.)

    Wow, this was SO good! And I’ve never had kale before! My 5 year old son said, “Wow Mom, this is really good! Especially this part!” – and he pulled out a kale leaf (which none of us have ever had before). I said, “That’s kale.” and he said, “I really like Kale. Can we have some more of it?” Of course I said we could.

    You’ve converted us!

  61. Delicious quiche! I had to add a bit more milk to the crust as it was a little too crumbly – but it was super delicious!! – and had to bake the quiche for about 50 minutes before it wasn’t still wiggly in the center. All in all it was a great starting recipe and I can’t wait to try it again with different veggie and cheese additions!

  62. Just made this tonight and it was great! I used spinach, cheese and sausage made from a local sustainable pastured farm. Thank you so much for all the fabulous recipes. I think I am on your site more than any other site now as I am constantly scouring your page for recipes. I have made tons of them and just love, love, love them! thanks so much! Im almost finished with In Defense of Food. Picking out which book to read next :) Thanks again, you are fabulous inspiration!

  63. This is honestly my children’s favorite meal now! Made it twice this week and they fight over who gets to take the leftovers for lunch!!! I love how easy it is to make-it is a great go to when your realize at 5:00 that you didn’t plan anything for dinner!

  64. Is the dough supposed to be crumbly and mealy? I followed it exactly and now I’m not sure what it’s supposed to resemble. Should it roll out into a dough or is it like a graham cracker crust where you have to press it into place?

    1. 100 Days of Real Food

      It is a little on the crumbly side…like a graham cracker crust that you press into place. You could add more milk if you’d like.

  65. Great recipe! I use your recipes regularly now as we have slowly made the conversion to real food. The only problem with this is that it took me a little more time to make than I have on a regular weeknight (I have a 2 year old and 5 month old, and I work.) Can I mix it up the day before and leave it in the refigerator until I’m ready to bake it?

  66. Great quiche! I made it with buttermilk, pepper bacon, and Colby jack cheese. I also used the buttermilk in the crust. I cook for my husband, my Dad, and my Mom. It was liked by all! Thank you.

  67. Introducing my friends to an entire brunch of whole foods featuring your quiche at my son’s b’day party. I am sure they will be as amazed as I was that whole foods taste so good and are very easy to make. We haven’t made the full conversion yet but thanks to your website we are getting closer every time I go to the grocery store. Thanks for everything you are doing!

  68. Fantastic recipe! I made ours with half and half, cheese, bacon, and broccoli. My macho welder husband took it to work for lunch and my carnivore son begged for me to cook it another night this week! Even my two year old loved it!

  69. thanks for the recipe, but was wondering if you could post the amount of flour as grams as well as cups. everyone measures flour differently, so 1.5 cups is relative where as grams is not.
    i’ve enjoyed reading your blog (after discovering it on yahoo) and i can’t follow it as strictly as you, i have made changes in how i eat. i live in south korea and almost all produce is brought in from australia since the country is so small. this means it is expensive (10 dollars for 500g of grapes, on sale!) and organic is simply out of my budget. but i am making a lot more of my own meals focusing on whole grains, fruits and veg. it’s been worth the effort.

    i think your kids are lucky. even if they start to eat more processed foods in their teens and college days, they will always come back to real food. you are setting their palatte now, not to mention educating them about ‘choice’ and giving them some great cooking skills. what i do find interesting and scary is all the ‘candy rewards’ that are given out to kids these days. it just doesn’t seem right. it sends a strong message that ‘junk food’ is a reward, which i think is a dangerous one (really i don’t think any food should be used as a reward, but especially not candy). i’m glad that you have struck a balance in your family, where a treat is just that, a treat, not a daily occurance. good for you and showing others it can be done!!

    1. 100 Days of Real Food

      Thanks for such a nice comment! I appreciate that. Also, I don’t think I can add the gram measurements at this time, but will certainly consider it again in the future.

  70. Did anyone have a problem with the crust being too crumbly? I followed the recipe and instructions, but when I tried to slice the quiche and put it on the plate, the crust came apart. My mom commented it was like a graham cracker crust. Is there a way to make it firmer? Do I need to cook it longer? I wonder if it might be the flour I used, too. It was whole wheat pastry flour – could that have something to do with it? Thanks. I love your blog! I’m getting all kinds of recipes and ideas in my quest to be healthier and have more energy.

    1. 100 Days of Real Food

      I would try regular whole-wheat (not pastry) next time to see if you can get better results. It is usually a tiny bit crumbly, but not falling apart.

  71. I just made these as mini-quiches in a muffin pan — so easy! 2 recipes of the crust + 1 recipe of filling = 27 mini-quiches for me. Since I have zucchini out my ears from our CSA, I subbed 1 shredded (and squeezed out) zucchini for 1/2 cup of the milk in the filling. I used a cookie cutter to cut tiny little bear shapes out of zucchini peel to decorate the tops of each one. I’m freezing extras for lunches. Thanks!

  72. I’m going to use this recipe for mini quiches this week (easier for my kids to grab and go on hurried mornings). I’ll let you know how they turn out in muffin tins. Great blog, thanks for sharing! I’ve sent the link to the healthy snacks to my girls teachers to post you link on their teacher web sites under suggested snacks. Perhaps they’ll see less mini oreos and more whole foods in the class room :-)

  73. not sure what i did wrong, but mine took WAY longer than 30-40 minutes to bake. just did it like you did with half ham/cheese and the other half goat cheese/tomatoes. when i pulled it out at 40 min, the side with the goat cheese and tomatoes was still very liquidy looking. i pulled it out at an hour and it was hardened enough to eat, but could go on longer (the crust was very crunchy though). i had told hubby dinner would be ready at a certain time and when it wasn’t (and i couldn’t even guesstimate how long it would take), he took the kids to Chuck E cheese to meet up with some family! :( needless to say, he’s not on board with me… :(

    1. 100 Days of Real Food

      I am so sorry to hear that! I haven’t heard of others having a similar issue. The quiche does sometimes need to set (so it can solidify) for a few minutes after you take it out of the oven so that could have been the problem. Another possibility is your oven…does it seem to be calibrated correctly and work with other recipes okay? Just brainstorming here!

      1. I had the same problem! Finally I pulled it out after an hour and it was full of liquid. My theory is it has something to do with living at 5,000 ft. ??? It looked like it would be so good and I wound up finishing it in the skillet a good half hour past toddler bed time. Ugh.

      2. Or another theory.. when you say beat the eggs, are we talking whisk them until frothy by hand (as I did) or use a mixer, which would surely change the consistency of the filling?

  74. Very very good. I left the salt out and it was fine. We used 5 eggs and put in spinach, tomato, onion, and a little cream cheese. Topped with some Parmesan when its ready to serve. It was very good. I was disappointed in the uneven crust thickness. That could have been an operator error. I felt like the crust was harder to manipulate that I expected. I do love how you can mix it in the crust in the pan. I *hate* using more dishes than necessary. Thanks Lisa! XD

  75. Ok I tried it! It was sooo easy and equally as yummy! The kids even ate it.
    Jack asked “What’s this Mommy?”
    Me “Quiche” …
    Jack “No! EGGS Mommy!”
    Whatever he calls it, they LOVED it and that is all that matters. I added cheddar and havarti cheeses along with some onion and orange bell pepper. Perfection!

  76. Just want to say thanks for posting so many “super easy” recipes. So far they’ve lived up to that. Can’t wait to try this one.

    1. Oh thank you for saying that Elizabeth! I know if I want to convince people to leave the processed food behind I can’t make it too hard for them! :)

  77. Thanks Lisa! Matt is out of town and I didn’t know what I was going to make for dinner. I LOVE that I don’t have to go to the store. I am going to try this out tonight. I will let you know how it turns out and if the kids like it.