I love pulling out this simple quiche recipe whenever I’m in the mood for something simple yet fancy – or when I’ve got some leftover ingredients on hand to use up. This quiche recipe is written with cheese, leeks, and ham, but feel free to play around with the ingredients.
I’ll add any leftover vegetables I have from dinner the night before, pulled chicken, and different cheese blends. You can also make this quiche recipe into mini quiches – instructions are below, for use with a pie crust or without.
Don’t feel you have to make a fresh pie crust every time you make quiche! Homemade crust is great, but frozen grocery-store varieties work just as well.
This recipe is for a pretty basic quiche; if you have extra vegetables or proteins on hand, feel free to play around a little and customize the recipe to your own liking! Quiche is very forgiving; just try to keep the solids to liquids ratio the same, and check for doneness before serving. A fully baked quiche should wiggle a little in the center but will be cooked all the way through when checked with a fork or the blade of a knife.
Whisk eggs and cream mixture until completely incorporated
Add all additional ingredients to combine and season heavily.
(There is a lot of cream in this mixture and that will absorb the salt a bunch. Don’t be shy)
If using homemade pie dough, blind bake first and let cool. Then add egg mixture & bake @ 325° for 15-20min.
**You can also bake these in a very well greased muffin pan (no paper liners) for mini quiches. (no need for dough either in this case, unless you want it of course ☺ )
What do you mean by "sweat" my onions? Cook them in a lot of butter and/or oil until transluscent. There should be no color on the onion.