Description
When you need a meal that feels cozy, satisfying, and a little bit fancy—without any stress—this Quick Quiche always delivers. It’s the kind of recipe you can throw together with pantry staples, customize with whatever’s in your fridge, and serve any time of day. Breakfast, brunch, lunch, or dinner… this quiche shows up and shows off with minimal effort.
Ingredients
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1 cup half-and-half (or whole milk)
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1 cup shredded cheese (cheddar, Swiss, Gruyère, or a mix)
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½ cup cooked protein (ham, bacon, sausage, or leave out for vegetarian)
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½ cup cooked vegetables (spinach, mushrooms, onions, peppers, etc.)
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½ tsp salt
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¼ tsp black pepper
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¼ tsp garlic powder (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Whisk the custard
In a large bowl, whisk together eggs, half-and-half, salt, pepper, and garlic powder until smooth. -
Layer the fillings
Sprinkle cheese evenly over the bottom of the pie crust. Add cooked protein and vegetables on top. -
Pour & bake
Slowly pour the egg mixture over the fillings. Bake for 35–45 minutes, until the edges are set and the center has a slight jiggle. -
Rest before slicing
Let the quiche rest for 10–15 minutes to fully set. Slice and serve warm.
Notes
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Always cook veggies first to avoid excess moisture and a soggy crust.
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Don’t overfill—too many add-ins can overpower the custard.
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Cheese on the bottom helps protect the crust from moisture.
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Slight jiggle = perfect. Overbaking leads to a dry, rubbery quiche.