Basic Quiche

"A very basic recipe for a tasty meal with endless possible variations."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Judy G. photo by Judy G.
photo by Elaina H. photo by Elaina H.
photo by Katy R. photo by Katy R.
photo by Shelley H. photo by Shelley H.
Ready In:
1 quiche


  • 5 large eggs
  • 34 cup milk
  • 1 frozen 9-inch deep dish pie shell
  • 2 2 cups seafood or 2 cups poultry


  • Preheat oven to 350 degrees Farenheit.
  • Beat eggs in a large mixing bowl.
  • Add filling and milk and mix well.
  • Pour mixture into frozen pie crust.
  • Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean.
  • Serve with a crisp green salad or maybe some fresh fruit on the side.

Questions & Replies

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  1. Elafount
    Where’s the cheese and veggies? Seems like something is missing in this recipe. This recipe, as written, seems like scrambled eggs with some seafood/chicken.
  2. pamelahoffer
    Wouldn't the crust be better if it were precooked? I hate soggy/doughy pie crust
  3. HopeK
    If we are adding vegetables like mushrooms or onions should we sauté those before adding to the quiche for baking?
  4. B.J. D.
    Has anyone tried to make a quiche with "Egg Beaters" or a similar brand?
  5. darlainflorida
    How to print this?


  1. Christine P.
    For some reason I'd always been afraid to make quiche, as if it were some arcane art that only could be done in eldritch ceremonies by Culinary Elders. This simple recipe vanquishes that fear, and gives the reassuring lesson that quiches are just eggs with some stuff thrown in. I cook and chop a few thick slices of bacon, cook some onion in a bit of reserved bacon grease, then add in chopped spinach, cut asparagus, feta, salt, pepper, to the whipped-to-heck egg and milk mixture. Turns out delicious every time. 4-rather than 5 stars because, though this recipe is excellent inspiration, it leaves much to interpretation, and omits seasoning.
  2. Kumama Chef 579262
    This is a wonderful recipe. I keep it on my refridgerator. When I am "cleaning out the fridge" I will often make several then freeze them for quick dinners or bring out several for an easy night of entertaining. The frozen pie crusts make it so easy and they are themselves inexpensive. I always have one on had to take to friends or family that are under the weather. Since the pie crust comes with its own pie pan -no pan to wash or to worry when it will be returned by loved ones .Thanks os much for this recipe!!!
  3. Judy G.
    Great basic recipe! If you follow the amounts, you can make this pie anything you want. Follow the 2 cup measurement of cheese/protein/veggies, and it will turn out perfect everytime.
    • Review photo by Judy G.
  4. Raichka
    This was the first quiche I've ever made, and it was great. I used about a cup of sauteed onions, peppers, and mushrooms, along with a cup of shredded mixed cheese. I used recipe #18185 to make my crust. I baked it at 400 degrees for 35 minutes, and it was perfectly set. I was a little worried about using a 10 inch pie pan instead of a nine inch, but I had no problems. Thanks for sharing this recipe, I'm sure I'll use it many times in the future.
  5. EBakes
    I decided to try a different recipe for once and thought it was odd the instructions didn't say to pre cook the crust a bit, but I gave it a go anyways. Filling was fine, crust was raw. Make sure to blind-bake your crust for a few minutes before putting the filling in and baking!


  1. Elaina H.
    This is my favorite quiche recipe, today i added asparagus, chopped ham luchmeat and cheddar cheese. Delicious!
    • Review photo by Elaina H.
  2. daniele1969
    The only thing I tweeked was putting LOTS of veggies in it... I mean, I overloaded the pie!! Potatoes, spinach, asparagus, carrots, green beans... and I’ve used raw bacon and Bulgogi meat for a protein. I mean, since it’ll be in the oven for almost an hour, the protein was COMPLETELY cooked when done cooking!!
  3. Donna G.
    yes on the evaporated milk--and I added crumbled italian sausage, sauteed mushrooms, green pepper, onions, garlic and a sprinkle of italian seasoning--and of course, shredded cheddar and mozzarella--all of it to taste.
  4. Amy M.
    I followed the recipe making it a gluten free version. I used a premade frozen gluten free pie shell. I sautéed a small onion and added it to a blender of 3 jumbo eggs, 3/4 cup milk, salt, pepper, 1 cup of chreeses ( combined what I had in fridge.. Parmesan, cheddar and mozzarella) and added in a small bag Aproximayely 1 cup of steamed broccoli and cauliflower only cooking it for half the time recommended.. I pulsed the ingredients in blender added to shell and baked. ( pie was full so it needed a little extra time baking) it is a good Lenten meAl.
  5. heattreater69
    Instead of just using milk try evaporated milk. It's more expensive but it makes all the difference in the world. And if you're looking for a little zing try using a mixture of cheeses including pepperjack. If that isn't your thing, use some Mrs. Dash.


I live on Florida's nature coast right down the road from a historic native american fishing village and some of the best sunset views there are! I have 3 beautiful children and my extended family lives nearby. I am going to school to be a registered nurse. My kids and I love the library and having campfires in our yard. We live in an area that people leave but always come back to-it has it's own quiet charm and probably will never be an urban area. We are involved in a Pentecostal church full of wonderful people as well.
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