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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.
Whole Wheat Quiche With Crust Recipe
Of all the recipes for quiche crust I've tried, this one is the easiest to freeze and bakes up so easily! The decision to go whole wheat here wasn't just to pack some added nutrition into a classic breakfast staple, the texture is better off for it. Sink your fork into this whole wheat quiche crust to see just how savory and adaptable it is!
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! For large families on-the-go, this is one you're going to want to add to the recipe book.
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 is one of those dishes where you can modify it a hundred times over, and still find yourself looking for new ways to experiment!
Whole Wheat 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 Quiche Filling Ideas
- Bacon
- Sausage
- Swiss cheese
- Goat cheese
- Parmesan cheese
- Ham and cheese
- Chopped chorizo sausage
Vegetable Quiche Filling Ideas
- Sautéed mushrooms
- Caramelized shallots or onions
- Broccoli
- Spinach
- Asparagus
Zucchini - Sun dried tomatoes
- Fresh herbs
- Chives
- Chopped red pepper and onion
- Spinach and artichoke
- Diced tomato
Can you Substitute the Butter in This Recipe for Quiche Crust?
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.
For a crustless version, try this Healthy Frittata!
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 ½ cups whole-wheat flour (I like King Arthur’s organic white whole-wheat flour)
- ½ cup butter (melted)
- ½ teaspoon salt
- 2 tablespoons milk
Quiche Filling:
- 1 ½ 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.
Robyn W says
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!
mb says
Have to admit, I was skepticalnabout the crust, but it really was good. Next time am going to try 1/4 c butter and 1/4 c evoo
Mary says
If I need to be gluten-free on the crust, can I use any other flour on a 1 to 1 basis?
Assistant to 100 Days (Jill) says
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
Casey says
My wife and I just recently decided to go vegetarian. Today marks the 29th day (the original goal was to go 7 days; then 30 days; and now we're planning on sticking with it!).
Tonight I made us a really awesome and easy corn chowder.
http://www.yummly.com/recipe/Creamy-Vegan-Corn-Chowder-Allrecipes?columns=5&position=1/36
We've kept an eye on your website and follow your facebook. Thanks for the ideas!
Valerie says
I tried this this morning and was awesome! I love the crust! Just used some stuff in my fridge that i needed to use.
Bobby says
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.
Thanks
Assistant to 100 Days (Jill) says
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
Jen says
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!
Kathryn says
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!
Megan says
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!
Kari says
I did not like the crust either, and neither did my girls.
Katie says
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!
Rachel says
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.
Meg says
Have you or anyone else tried this without the crust?? Strongly dislike crust.
Kelly says
You can do crust-less quiche! Not sure on the cooking time. I did it a while ago and it was successful! :)
Kassie says
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.
~Kassie
Leslie says
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!
Becky says
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.
Assistant to 100 Days (Jill) says
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
Becca says
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!
Janey says
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!
Sharon says
Question - what kind of ham are you buying since deli ham isn't clean? dying to find replacements for our deli ham/turkey meats
Lisa says
I occasionally buy organic Applegate Farms ham from the grocery store (no nitrites, etc.)
Kelli U says
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 :)
Jen says
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!
Erin says
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!
Kelly says
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!
Mary says
I haven't tried this crust....and probably won't even though it does sound super-easy...because this one is so good! It's a great alternative for someone who prefers a rolled out crust. It never crumbles or falls apart, and you can assemble it in a couple of minutes in your food processor: http://chattavore.com/2011/12/12/the-best-pie-crust-youll-ever-make-i-promise/
Leslie says
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!
Sierra says
Just made this- delicious!! Didn't use any salt though, and only put sharp cheddar in it. So good!
Rach (DonutsMama) says
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?
100 Days of Real Food says
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.
Angelyn says
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?
Sue says
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.
Ashlee says
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!
Brianna says
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!
susan says
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!!
100 Days of Real Food says
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.
Janelle says
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.
100 Days of Real Food says
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.
Erin says
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!
Robin says
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 :-)
Valerie C says
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... :(
100 Days of Real Food says
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!
Esther says
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.
Esther says
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?
100 Days of Real Food says
You just lightly beat the eggs by hand (with a whisk)...no electric mixer.
Carolyn says
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
marybeth says
Was delicious but next time will cut down the salt in the crust
100 Days of Real Food says
Yes, I could see how that would be a good change to the recipe. Glad you liked it otherwise!
Jenn says
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!
Elizabeth says
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.
Lisa says
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! :)
Jenn says
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.
Lisa says
oh good!! and yes, let me know how it turns out :)