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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.
Sarah says
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!
Amy Koegel says
loved the vider, wtg Chef Sidney and mom!
Jen says
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!!
Amy says
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!
Kelly says
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!
Jen says
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!
Caitlin says
waaaay to dry and crumbly.
Kat says
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!
Elisa says
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.
AnnaB says
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.
Toby says
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!
Busy Mom says
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!
Renee says
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!
Claire says
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.
Meghan says
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!
Sam says
Could I make this without the crust?
Assistant to 100 Days (Amy) says
Hi Sam. I haven't tried with this recipe but I do think it will work. ~Amy
Korey says
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.
Nikki says
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!
Assistant to 100 Days (Amy) says
Hi Nikki. I do not add cheese and it sets up fine. Please let us know if it worked for you. ~Amy
Nikki says
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!
Edith says
great recipe, I added grated parmesan, tomatoes and shredded zucchini!
Julie R says
Thanks so much for this, it was SO good! And that is huge because I often don't like quiche. LOL
Stephanie says
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.
Kathy says
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!
Assistant to 100 Days (Amy) says
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
Susan says
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.
Amanda says
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.
Heather says
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!
Heather
Kevynn says
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!
Casie says
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!
Jason Leake with 100 Days of Real Food says
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
Nancy says
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!
Jason Leake with 100 Days of Real Food says
Hi Nancy - Sorry for the confusion; I just corrected the recipe. Looks like a mistake was made when we updated the recipe to the new format. Give it a try!
Amber says
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! ;)
Amber says
Sorry Nancy that comment was actually for Casie.
Becky says
I made mine without cheese and it turned out great and delicious!
Carissa says
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!
Jamie says
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!
Jamie says
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!
Dawn says
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!
Assistant to 100 Days (Amy) says
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
Jodie says
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!
Jodie says
As to the above, in case it wasn't obvious, the foil served as a divider between the two sides.
Heather says
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.
Paula says
Made it this morning...super yum!!!!
Moo says
Milk is not needed at all. The real French crust is without milk
Erin says
Had anyone made this with a gluten free crust?? If so, what did you use?
Assistant to 100 Days (Amy) says
Hi Erin. I've tried it with brown rice flour. It was definitely a different taste and texture but it held it together. ~Amy
KC says
For quiches I love making an olive oil crust rather than butter. It's perfect for the savory quiche! http://baking.about.com/od/crusts/r/oil.htm
Kellie says
**pieces of a cooked ham, not the entire ham :)
Kellie says
Looks delicious!!
What type of ham did you use? Like a cooked whole ham or ham lunch meat or...?
Terry M says
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!
Breezy says
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.