Quiche De Brian

READY IN: 1hr 5mins
Recipe by TesB7083

I've been using this recipe from an aunt's coworker for 3 years, now. Pretty much fool proof. I do add seasoning to the custard mixture, though.

Top Review by Outta Here

Great quiche! I like that it uses chives instead of onions. I made mine with some leftover steak that I cut up into pieces, and used a Mexican cheese blend. Made for Spring 2012 Pick a Chef game.

Ingredients Nutrition

  • 2 deep dish pie shells (like Pet Ritz)
  • 1 12 cups ham (or another meat of choice)
  • 1 bunch chives, chopped
  • 12 teaspoon salt and pepper
  • 3 cups cheese (Shredded)
  • 2 cups heavy whipping cream
  • 6 eggs


  1. Preheat oven to 400 degrees.
  2. Thaw and pierce Deep Dish Pie Crusts with a fork.
  3. Sprinkle some salt and pepper on the pie crusts.
  4. Bake at 400 degrees for approximately 9 minutes.
  5. Add the meat to cover the bottom of the pie crusts.
  6. Top with chives.
  7. Fill the remainder of the pie with shredded cheese of your choice (I prefer mixed shredded cheese) – takes approximately one bag for each unless you buy a big bag from Costco or Sams – you will have plenty left over.
  8. Mix heavy whipping cream with eggs and slowly pour the mixture into the pie shells. The pies should be really full and therefore I recommend placing them on a cookie sheet to prevent any overflowing.
  9. Bake the pies in the oven for approximately 40 to 45 minutes at 400 degrees. Upon testing at center, the tester should come out clean.
  10. Let the pie set/cool for at least 15 minutes before serving.
  11. NOTE: Can be made a day ahead of time and warmed them when needed. They are just as good - if not better the second day.

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