Quiche

"This recipe is from the back of a Kraft Cheese wrapper that I have had forever. Our favorite add-ins are chopped ham, chopped broccoli and mushrooms. Prep. time is not included."
 
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photo by AllThingsMamma photo by AllThingsMamma
photo by AllThingsMamma
photo by MarlaM photo by MarlaM
photo by MarlaM photo by MarlaM
photo by Chef Meag photo by Chef Meag
photo by KadesMom photo by KadesMom
Ready In:
1hr
Ingredients:
7
Serves:
6
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ingredients

  • 1 12 cups shredded cheddar cheese
  • 2 tablespoons flour
  • 1 cup milk
  • 3 eggs, slightly beaten
  • 12 cup grated parmesan cheese (optional)
  • 1 (9 inch) unbaked pie shells
  • 1 dash pepper
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directions

  • Toss cheddar cheese with flour.
  • Add milk, eggs, and parmesan cheese (if using), and pepper; mix well.
  • Pour into unbaked pie shell.
  • Bake at 350* for 50-60 minutes or until set.
  • Variations: Add 10 oz. pkg frozen chopped broccoli, cooked and drained and 4 oz. can sliced mushrooms, drained.
  • Add 1 cup finely chopped ham, 1/4 cup finely chopped green pepper, and 1/4 cup chopped pimentos.
  • Add 8 slices bacon, crisply cooked and crumbled and 1/4 cup chopped green onions.
  • Substitute 1 1/2 cup Mozzarella cheese for the cheddar cheese.
  • Add a 4 oz, pkg. sliced pepperoni, 4 oz. can sliced mushrooms, drained and 1/4 teaspoon oregano leaves, crushed.
  • Top with thin tomato slices just before serving.
  • Add 1/2 lb. bulk pork sausage cooked and drained; 10 oz. pkg. frozen chopped spinach, cooked and well drained; 1/4 cup chopped onion and a dash of garlic powder.

Questions & Replies

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Reviews

  1. Crystal W
    I agree with others, make sure you pre-bake the crust or it gets soggy. Otherwise, this recipe was great! Instead of flour, I used baking powder 'cause it fluffs up the eggs more, and that's the way I like 'em.
     
  2. g24
    Excellent versatile recipe! I made mine with 1% milk, 1 cup of sharp cheddar cheese, 1 cup of pepper jack cheese and 2 cups raw broccoli florets. I spiced it up a bit with paprika and red pepper flakes. The texture of the quiche was beautiful while the broccoli retained a bit of crunchiness. I enjoyed the contrast in textures. I baked the crust alone while I prepping the other ingredients as suggested by other reviewers. Definitively a keeper.
     
  3. mommymakeit4u
    Nice tasting quiche. I did cut the cheddar down to 1 cup which worked well. My add ins were bacon, onion and green pepper. Made my own crust from this site and it was fab.
     
  4. jessienight
    Great quiche recipe that isn't runny and comes out light and fluffy every time. I like to use caramelized onions, mushrooms, and asparagus for my filling and either swiss, white cheddar, or sharp cheddar for the cheese. I like that this is a simple recipe that lends itself to a wide variety of fillings (broccoli, spinach, ham, fire roasted bell peppers, sun dried tomatoes, etc, etc, etc) and cheeses (harder cheeses like cheddar, gouda, and swiss work best, you can use other cheeses like brie or ricotta as a part of the filling for that extra cheese pop), yet still manages to be a wonderfully fast recipe to prepare. The hardest part of making this quiche is waiting to eat while the tantalizing scents waft through the air in the last half hour of cooking.
     
  5. Jessica JT
    Perfect recipe for a quiche! Used it to make my very first quiche and it came out perfect - hubby and young daughter absolutely loved it ("excellent!") I did pre-bake the shell for about 5-7 minutes and there was absolutely no sogginess (as is the case normally it seems with quiche). The consistency was solid, yet light - very good. A tip for newbies - I was concerned when the quiche center rose quite high but it settles within minutes of taking out of oven. Thank you for posting - no more store-bought quiches for us!
     
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Tweaks

  1. Crystal W
    I agree with others, make sure you pre-bake the crust or it gets soggy. Otherwise, this recipe was great! Instead of flour, I used baking powder 'cause it fluffs up the eggs more, and that's the way I like 'em.
     
  2. rsnelling42
    Easy, adaptable and delicious! I used a pillsbury refrigerated crust to save on time. Then I saut?ed a medium chopped onion and minced clove of garlic for 5 min in butter, then added 2 cups chopped asparagus and continued to cook for another 5 minutes. I let this cool before mixing it in with the flour covered cheese (blend of cheddar and mozzarella leftovers from my fridge), then added the mixture of 3 eggs, cream (used instead of milk just because I had it), 1/4 c grated parm (all I had), 1 teaspoon of powdered mustard, 3 T fresh chopped parsley, salt and pepper. I started it in the oven at 425 for 15 minutes, then dropped the temp to 350 for another 30 minutes. I had to cover the crust with foil for the last 10 minutes. The crust was slightly soft on the bottom, but that's how we like it. It came out PERFECT!
     
  3. Stephanies Sumptous
    Absolutely fool proof and DELICIOUS! I made this with freshly graded swiss cheese, and a small handful of pre-grated cheddar. I cooked bacon, put green onions, and un-cooked broccoli tops finely chopped...my family RAVED over this and begged that I make it again. This morning I am using leftover thanksgiving ham chopped up instead of bacon...I love this recipe because there's no limit on your creativity...you can use different cheeses, and fillers, choose spinach, mushrooms, and tomatos, whatever your heart desires!
     
  4. candymunkeyz
    this recipe was super forgiving! heres everything i did: i didn't have milk so i used a 5 oz can of evaporated milk. i substituted 1 cup of a 4 cheese mexican blend for the cheddar cheese and didnt measure the flour. i also used a garlic herb parmesan cheese. i added a small finely chopped and sauteed in butter onion and leftover ham. i put this all into a deep dish marie callendar pie crust brushed with an egg and baked for 45 minutes. i found that i had to cover the crust halfway through baking with aluminum to avoid burning. with all these changes it still turned out great. hopefully next time ill have the right ingredients!
     

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