Easy Quiche Recipe- Learn Like a Pro

Easy Quiche Recipe- Learn Like a Pro:-Quiche is a food that may be eaten for breakfast, brunch, lunch, or dinner, and it is a dish that is both adaptable and highly excellent. It is characterised by a filling of savory custard that is baked inside of a pie crust, and it frequently includes toppings such as meat, cheese, and vegetables.

Easy Quiche Recipe- Learn Like a Pro



This simple quiche recipe may be altered to suit your tastes and results in a dinner that is both satiating and simple to prepare. A quiche that is both nutritious and delectable may be made with the help of the following directions, which provide detailed step-by-step instructions as well as nutritional information.




For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (cold and cut into cubes)
  • 3-4 tablespoons ice water

For the Quiche Filling:

  • 1 cup diced vegetables (such as spinach, bell peppers, onions, mushrooms, etc.)
  • 1 cup shredded cheese (cheddar, Swiss, or your choice)
  • 4 large eggs
  • 1 cup milk (whole milk or half-and-half)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: cooked bacon, ham, or sausage (about 1/2 cup, diced)


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  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • To prepare the pie crust, combine the all-purpose flour and salt in a basin before placing it in the oven.


  • Put the butter that has been cut into cubes into the flour mixture.
  • Work the butter into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.


  • This should take around thirty seconds.
  • The ice water should be added gradually, one tablespoon at a time, while the dough is being mixed with a fork until it comes together and forms a ball structure.


  • Care should be taken to avoid overworking the dough. Depending on the situation, you may need to add a little bit extra water.
  • The dough should be rolled out on a surface that has been dusted with flour to fit a pie dish that is 9 inches in diameter.


  • The rolled-out dough should be carefully transferred to the pie dish, and little pressure should be applied to the bottom and sides of the dish.
  • Excess dough that is hanging over the edges should be trimmed.


  • To prepare the filling for the quiche, sauté the diced veggies in a skillet until they reach the desired level of tenderness.
  • You could also prepare the meat that is optional (bacon, ham, or sausage) and then cut it into small pieces after it has been cooked.


  • Eggs, milk, salt, and black pepper should be mixed together in a separate bowl using a whisk until they are thoroughly incorporated.
  • Distribute the cooked veggies (and any meat that you choose to include) in an even layer across the bottom of the pie crust. On top of the vegetables, sprinkle the shredded cheese that has been cooked.


  • Make sure that the egg mixture is dispersed equally throughout the vegetables and cheese that are contained within the pie shell as you slowly pour it over them.
  • Put the quiche in an oven that has been warmed and bake it for thirty-five to forty minutes, or until the filling is thoroughly cooked and the top is a golden brown color.
  • Take the quiche out of the oven once it has finished cooking and allow it to cool down for a short while before slicing it and serving it.


Nutrition Information (per serving, assuming 6 servings)

  • Calories: 350 kcal
  • Total Fat: 23g
  • Saturated Fat: 13g
  • Trans Fat: 0g
  • Cholesterol: 193mg
  • Sodium: 543mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 13g




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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