Simple & Delicious Homemade Quiche

by Nate

Quiche is a great recipe to have in your back pocket.  It is pretty easy to bring together and is always a great way to use up leftover vegetables or meat.  In this version I use some leftover ham we had from Easter along with some broccoli and onion as well. 

Feel free to experiment with the fillings you and your family prefer and I hope you give this one a try. 

Delicious & Simple Quiche

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1 Savory Pie Crust (Crust Recipe)
4 large eggs
½ cup milk
½ heavy cream
Salt and pepper
½ cup shredded cheddar cheese
1 tbsp butter
½ cup diced onion
½ cup diced Canadian bacon
½ cup chopped broccoli


Prepare Filling

Begin with a saute pan over medium heat and a tablespoon of butter.  When the butter is melted add in your ham and saute until it is starting to brown slightly and you create some fond on the bottom of your pan.  Then add in the onions next to help break up some of that fond, and saute until the onions are starting to turn translucent which will take about 3 minutes.

Then add in your chopped broccoli and saute for a few minutes.  Then once that has cooked slightly you can add in ½ cup of water to help break up the rest of the fond and to help steam the broccoli.  If you’re not using a firmer vegetable here you don’t need to do this step. Once the water and any other liquid has cooked off then you can take the pan off the heat and set aside.

Prepare Pie Crust

Preheat your oven to either 350F (177C) if you are using convection or 375F (190C) if you’re not using convection.

On a floured work surface, roll out your chilled pie dough until it is slightly larger than your pie dish.  Then flour the top of the dough and your rolling pin and roll the dough onto your rolling pin so you can transfer it to your pie dish. Crimp the edges with your fingers to gather all of the loose edges. Also, dock the bottom of the crust with a fork.

Place a piece of parchment paper on top of the crust and fill with either pie weights or dried beans. Bake for about 15 minutes or until the edges of the crust start to brown.  Then, remove pie from the oven and carefully lift the parchment paper and beans or weights out of the pie. Then return the crust to the oven and bake for another 7 minutes or until the bottom of the pie crust is starting to get some color.

Prepare Quiche

In a large bowl whisk the eggs with the salt and pepper.  Then whisk in the milk and cream and whisk until well combined.

Add the cooked vegetables and ham to the bottom of the blind baked crust and then top with the cheese and egg custard mixture.  You may need to tap the pie on the sides to remove any large bubbles that might be at the bottom of your quiche.

Bake the quiche until the center is just about set and has a little bit of color, about 45-55 minutes. Don’t over-bake or it will dry out. If the crust begins to brown too much before the center is cooked then you can cover it with foil to help slow down the cooking of the crust.

Remove from the oven and let it cool on a cooling rack for about 15 minutes so the custard has a chance to set.  Or let it cool completely and then cover with foil and you can freeze for up to 3 months!


For the filling you can use any combination of meats and vegetables you enjoy as long as you end up with 2 cups of filling. If you are using other vegetables make sure you cook them first to remove moisture, otherwise the custard won't set as well due to the water.

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