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This easy quiche recipe is perfect for a light meal, serving overnight guests, and is an ideal freezer meal. Whether you pop it right in the oven or make it ahead, this is one recipe you will come back to again and again.
Eggs are cheap. But somehow mixing them with other goodies and baking them in a pie crust makes them taste fancy.
I am a big fan of recipes that you can customize, and quiche fits that bill perfectly. My favorite is ham and green onion with lots of cheese. But it’s delish with veggies like spinach, too. Or even kind of plain with just a little onion and cheese. Sky’s the limit!
Make Ahead Quiche
Do you like to have meals in the freezer that you can just take out and bake? Such a time saver! This quiche recipe is one that I always try to have on hand.
It’s the best when we have houseguests. And I love pulling one out for a quick lunch or dinner, too.
You bake it straight from the freezer, so there’s no thawing time involved.
Make ahead tips:
- To prevent spills, I cover my filled quiche with plastic wrap over the top and set it on a baking sheet. Set the whole baking sheet in your freezer and freeze until solid. Then wrap the frozen quiche in foil and label it.
- Cover the edges of the crust loosely with foil before you put it in the oven (while it’s still frozen). It’s way easier to remove the foil when the quiche is hot than it is to try to put it on if the edges start getting too dark. You can remove the foil part-way through baking so everything browns up nicely.
- I also like to set my quiche on a foil lined baking sheet just in case it spills over. (Funny, I don’t know that it ever has, but the idea of cleaning burnt eggs off the bottom of my oven makes me do it every time anyway.)
Click here for more of my favorite ways to fill my freezer!
Easy Quiche Recipe
The original recipe for this quiche only calls for 4 eggs, but I like to up it a bit and always use 5 or 6 eggs. So if you’ve got extra eggs to use up, this is a great recipe to have on hand!
I also frequently use frozen pie crusts. I honestly can’t think of the last time I made a homemade pie crust (I think it’s been at least 10 years). My go to are the refrigerated crusts (Trader Joe’s are my favorite), but for this I often make it even easier and use the frozen, pre-formed ones.
For the meat, I like to buy a thick slice of ham (are they called ham steaks?). I cube it up and make a couple quiches. Because if you’re making one…why not make two?
Today I made one to cook right away and one to freeze. Perfect!
These are so easy to put together. Just whisk up the eggs and cream, season, and add your goodies. Then bake it up and you’re ready to eat.
Quiche me, baby!
Click here for more recipes to use up extra eggs!
Ingredients
- 1 9 inch unbaked pie crust
- 1 (heaping) cup of shredded cheese
- 1 cup chopped meat or veggies of your choice (ham, bacon, sausage, broccoli, spinach, etc.)
- 5 eggs
- 1 cup half and half
- 2 green onions, sliced
- salt and pepper to taste
- dash of Tabasco (optional)
Instructions
- In pie crust, layer shredded cheese, meat/veggies, and green onion
- In medium bowl, whisk eggs
- Whisk in half and half, salt and pepper, and Tabasco, if using
- Pour egg mixture into pie crust
- To freeze: Cover quiche with plastic wrap, set on baking sheet and freeze until firm. Wrap tightly in aluminum foil, label, and store in freezer.
- To bake from frozen: Unwrap quiche and place on baking sheet. Bake frozen (do not thaw) quiche at 400 degrees for about 1 hour. The filling should be set and the crust brown.
- To bake quiche immediately: Place on baking sheet and bake at 375 for about 45 minutes-1 hour. The filling should be set and the crust brown.
- Note: You may need to cover crust with foil to prevent over-browning.
This recipe, like all my recipes, is shared in the Meal Plan Monday link up. You can find the link in my sidebar – or right here!
I love to grate a bit of nutmeg in my filling. It’s a wee trick I learned a while back. I know it sounds weird, but believe me, it’s great!
I am definitely trying that! I add a bit of nutmeg to my bechamel sauce, but never thought of adding it to eggs.