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Basic Cheese Quiche

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Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Makes: 6 servings

What You Need

1/2 to 1
cup shredded cheese (2 to 4 oz.)
1
 baked piecrust (9-inch)
1/2 to 1
cup filling (see below)
6
EGGS
1
cup milk
1/2
tsp. dried thyme leaves OR other herb
1/2
tsp. salt

Here’s How

  1. HEAT oven to 375°F. SPREAD cheese evenly in bottom of pie shell. TOP with filling in an even layer.
  2. BEAT eggs, milk, thyme and salt in medium bowl until blended. Carefully POUR over filling in pie shell.
  3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.

Enjoy

  • Flavor your quiche with seasonings that complement your filling. Try chopped fresh herbs, such as parsley, basil or oregano, when available.
  • Baked quiche is a perfect light luncheon or supper entrée. Serve with a tossed salad and fresh fruit dessert.
  • Leftovers are good cold or reheated briefly in the oven or microwave. Great for snacking or a quick breakfast on the run.

Insider Info

  • If using frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
  • For a non-traditional "crust", mix cooked rice, orzo, spinach or hash browns with a beaten egg and press it into a greased quiche dish or pie plate. (Hash Brown-Crusted Mediterranean Quiche, Turkey-Vegetable Hash Brown Quiche)
  • Individual quiches can be baked in pastry tart shells, muffin tins or hollowed out vegetables. (Breakfast Biscuit Quiches; Broccoli Quiche in Colorful Peppers)
  • Make fillings from your favorite foods or from leftovers. Use a combination of cheese, meat, seafood or poultry and vegetables.
  • Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.
  • Some classic filling combinations are Cheddar cheese and ham or sautéed onion, bacon and Swiss Gruyere cheese.
  • No water bath needed. The pie crust protects the custard filling from direct oven heat, so a water bath is not necessary.
  • How to tell if it's done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when cup or dish is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiche fillings containing cheese may continue to test "wet" even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.
  • For a richer custard, substitute half-and-half for the milk.
  • Need a party appetizer? Bake quiche in a square or rectangular pan; cut into small squares or triangles. Or bake in mini muffin cups (Mini Wonton Quiches).

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Nutrition Information

Per Serving

Excellent Source: protein and choline

Good Source: folate and calcium

calories: 238
total fat: 16g
saturated fat: 6g
polyunsaturated fat: 2g
monounsaturated fat: 6g
cholesterol: 225mg
sodium: 475mg
carbohydrates: 13g
dietary fiber: 0g
protein: 11g
vitamin A: 417.9IU
vitamin D: 36.1IU
folate: 39.0mcg
calcium: 148.1mg
iron: 1.6mg
choline: 135.4mg

vitamin C: .1mg
vitamin E: 1.6IU
trans fat: 0g
sugars: 3g
potassium: 161.0mg
magnesium: 17.1mg
selenium: 18.8mcg
phosphorus: 194.5mg
vitamin B12: .9mcg
vitamin K: 3.6mcg
vitamin B6: .1mg
copper: .1mg
vitamin B1 - thiamin: .1mg
manganese: .2mg
zinc: 1.1mg
vitamin B2 - riboflavin: .4mg
vitamin B3 - niacin: .6mg
omega 3: .1g
omega 6: 1.5g