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Let me tell you about the best quiche recipe EVER! Everyone needs that one amazing recipe that they know is the best. You can be sure guests will love this easy quiche recipe and leave wanting more.
You might want to serve it with this overnight coffee cake. If you are looking for a casserole for breakfast instead, try this is amazing breakfast casserole. It is a bit unusual but I am always asked for the recipe! YUM!
Best Quiche Recipe
This recipe, introduced to me by my sister-in-law, always gets rave reviews. Go ahead and follow the recipe below! Don’t leave out anything and use the heavy cream – it does make a difference. I have seen my sister-in-law carry these quiche frozen in her carry-on, on an airplane!
You can make the mixture the night before and refrigerate, then the next morning pour into pre-baked crusts and bake or they can be frozen and reheated. Prepared either way, it is delicious!
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Easy Quiche Recipe
We are going to visit friends for a long weekend and I thought I would take some quiche to help with breakfasts. They are going to love this ham and quiche!
Ham and Cheese Quiche Recipe
Remember, this recipe makes TWO Quiche. Make one now and the other can be frozen for later. This quiche freezes beautifully and is great to keep on hand for unexpected guests or to take someone in need a meal.
Quiche Recipe
The only quiche recipe you will ever need!
Ingredients
- 2 9” Pie crusts pre-baked
- 1 Tablespoon finely chopped bell pepper any color
- 1 Small onion finely chopped
- 1 4.5 oz. can of mushrooms drained and chopped
- 7 Eggs
- 2 Cups heavy cream
- 8 oz. grated Monterrey Jack or Colby Jack cheese grated
- 6-8 oz. Swiss cheese grated
- 12 oz. chopped ham
- 1/2 Teaspoon vinegar
- 1/2 Teaspoon salt
- 1/4 Teaspoon dried tarragon
- 1/4 Teaspoon dried parsley
- 1/8 Teaspoon ground nutmeg
- 1/8 Teaspoon garlic powder
- 1/8 Teaspoon ground pepper
Instructions
Pre-bake pie crust according to directions
Pre-heat oven to 350 degrees
In a large skillet, saute onion, green pepper, and mushrooms until onions are soft and translucent. Set aside to cool
Lightly beat eggs together and then add cream and mix. Stir in cheeses, ham, vegetables and the rest of the ingredients. Divide filling between two pie crusts.
Bake at 350 degrees for 50-60 minutes, until crusts are golden and filling is set. Eggs puff up beautifully! Baked quiche may be frozen and then reheated. Filling can also be made the night before and then put into crusts just before baking and
Recipe Notes
This recipe makes TWO Quiche. Make one now and the other can be frozen for later. This quiche freezes beautifully and is great to keep on hand for unexpected guests or to take someone in need a meal.
First, pre-bake your two 9 inch refrigerator pie crusts according to package directions in pie plates. Next, pre-heat oven to 350 degrees. In a large skillet, sauté onion, green pepper, and mushrooms until onions are soft and translucent. Set aside to cool.
Lightly beat eggs together and then add cream and mix. Stir in cheeses, ham, vegetables, along with salt and pepper and the rest of the ingredients. Pour the egg mixture into your pie crusts. Divide the filling evenly between the two pie crusts.
Bake at 350 degrees for 50-60 minutes, until crusts are golden and filling is set. Eggs puff up beautifully! Baked quiche may be frozen and then reheated.
Feel free to prep ahead of time! The filling can be made the night before and then put into crusts just before baking.
Quiche recipe
You may print the yummy quiche recipe above, or download it here if you want to give it a try. Don’t forget to follow the recipe!
There isn’t much tarragon, vinegar, nutmeg, mushrooms, peppers etc… but it all works together to make it delicious! So don’t leave those ingredients out. Trust me – you are going to love this!
Nothing beats homemade quiche! I love the combination of Monterrey Jack or Colby Jack with Swiss cheese. The seasonings and onion really help bring out the flavor of the ham. Using pre-made or frozen pie crusts makes it so quick and easy – just mix and bake your pie!
More ideas
Do you have a favorite quiche? One of the best things about a classic quiche is that it is so versatile. Using the basic base recipe of cream and egg, you can mix in so many delicious ingredients. Some of the best ingredients include:
- Bacon – bacon, swiss and onion is called quiche lorraine.
- Crab – ham is my fave go-to, but crab is also perfect to fold in for a delicious twist!
- Broccoli or spinach – besides making for a healthy quiche ingredient, green vegetables add beautiful color.
- Mushrooms – fresh or canned, mushrooms add great texture.
- Green onions – use as a garnish or mix into the filling. An onion quiche is a classic.
- So many cheeses work wonderfully! Try goat cheese, gruyere cheese, or cheddar cheese!
When can you serve quiche? Anytime! It makes the perfect breakfast or brunch food. It’s also a fantastic option for potlucks, dinners, and any special luncheon party when you serve a group.
My quiche is frozen and we’re off for a nice weekend with some dear friends. I hope you have a wonderful weekend! Let me know if you give this recipe a try and what you think!
Looking for a special drink to serve for a morning with friends? We like making mimosas. This looks like a delicious variation, a tequila sunrise. We might even try this boozy fruit salad.
Hatch says
I have made this recipe several times. It is the best ever quiche. thanks for sharing.:)
hatch says
I have made this several times. It is the best ever. everyone requests this recipe. thanks for sharing 🙂
Rebecca Payne says
It looks so Good! I can’t wait to try this one.
Pat says
Ingredients look great. It looks like a “thin” quiche, almost like skimping to make two. Would all the recipe fit into a deep dish crust? I think it would be more eye appealing.
Cindy Hopper says
Hello Pat, no it is overflowing in two deep dish shells. Don’t worry it works great.
Jeanine says
How would you reheat an entire frozen quiche?
Marsha says
I’m always looking for low-carb recipes. This quiche recipe is adaptable to my keto-friendly lifestyle by just leaving out the pie shells. The eggs and cheese form their own crust, and it is a great breakfast with very few carbs!