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BEST Quiche ever… I promise!

Posted by  ·  September 3, 2018  ·  Last Updated: September 3, 2018

Let me tell you about the most amazing quiche EVER!  Everyone needs that one amazing recipe that they know is the best. You can be sure guests will love this 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 an amazing breakfast casserole. It is a bit unusual but I am always asked for the recipe! YUM!

Quiche

quiche

Easy Quiche Recipe

This recipe, introduced to me by my sister-in-law, always gets rave reviews.  Go ahead and follow the recipe! Don’t leave out anything and use the 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!

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!  This recipe makes two.

ham and cheese quiche

Quiche Recipe

quiche.jpg
5 from 12 votes
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Quiche Recipe

The only quiche recipe you will ever need! 

Course Breakfast
Cuisine American
Keyword breakfast, eggs, freezer friendly
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16
Calories 350 kcal
Author Cindy

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.

            Nutrition Facts
            Quiche Recipe
            Amount Per Serving
            Calories 350 Calories from Fat 234
            % Daily Value*
            Total Fat 26g 40%
            Saturated Fat 14g 70%
            Cholesterol 148mg 49%
            Sodium 584mg 24%
            Potassium 101mg 3%
            Total Carbohydrates 13g 4%
            Sugars 1g
            Protein 14g 28%
            Vitamin A 15.8%
            Vitamin C 1.7%
            Calcium 22.2%
            Iron 6.4%
            * Percent Daily Values are based on a 2000 calorie diet.

            Ham and Cheese Quiche

            You may print the 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!

            The best quiche

            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.

             


            Filed Under: Breakfast, Recipes  |  Tagged as:

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            Comments

            1. Sunday, December 17th, 2017
              I love this recipe but very curious...why the vinegar?
              • Cindy
                Thursday, January 4th, 2018
                Hilary, the vinegar adds just a touch of acid for flavor. I am glad you love this quiche!
            2. Megan
              Wednesday, October 11th, 2017
              This truly IS the best quiche recipe ever!!! I bring this to pot lucks or deliver to friends who are in need of a meal and always have had rave reviews.
            3. Wednesday, October 11th, 2017
              This sounds delicious!
            4. im2blikgsus
              Saturday, December 17th, 2016
              No exaggeration here. It is the best quiche. This is my go-to quiche recipe. Freezes well and travels well. I printed it off years ago and just about panicked when I could not find it in my old-school recipe book.

              Thanks for the unique name Skip to My Lou. I might not have found it again otherwise.
              • im2blikgsus
                Saturday, December 17th, 2016
                I should mention that I prefer bacon (about 12 oz before cooking) to ham. Whether bacon or ham, it still is the best.
              • Cindy
                Tuesday, October 10th, 2017
                I will have to try bacon!
              • Cindy
                Tuesday, October 10th, 2017
                I agree it is the best quiche! Everyone always asks for the recipe!
            5. Lynn
              Sunday, June 23rd, 2013
              I'm a quiche-lover, too. However, you may want to re-think cooking your quiches in aluminum pans. Studies show cooking in aluminum is unhealthy and can contribute to Alzheimer's. My grandparents knew this back in the 1960's. Glass & ceramic are safer...

              Anyway, bon appetite!
              • Cindy
                Tuesday, October 10th, 2017
                Thanks Lynn that is a great tip. I only cook in those if I am taking somewhere so they don't have to return my pie plates.
              • Cindy
                Monday, September 3rd, 2018
                Thanks for the tip Lynn. I agree and typically always bake in class or ceramic pie plates. However, if I am taking the quiche somewhere I will use aluminum disposable tins so the recipient doesn't have to worry about getting them returned.
            6. Monday, March 19th, 2012
              This is an EXCELLENT recipe for quiche! I'm going to use it again and again. Thank you so much!
              • Monday, March 19th, 2012
                I know Lisa, we LOVE it!
            7. Dotti
              Tuesday, March 15th, 2011
              When you pre cook the crust, then cook it again for 50 minutes, how do you keep from having the crust get overdone?
              • Cindy
                Tuesday, October 10th, 2017
                Dotti, I don't know the crust seems to be fine. If ever they look like they are getting too brown I just tent the quiche with a piece of aluminum foil.
            8. Wednesday, January 13th, 2010
              I've been meaning to tell you that this has become a family favorite! So yummy! Thanks for sharing!!!
            9. Tuesday, August 4th, 2009
              This looks awesome but how do you re-heat if made prior to that day?Thanks.Carole
              • Cindy
                Tuesday, October 10th, 2017
                Carole, Just re-heat in the oven.. or warm up individual slices in the microwave.
            10. D Bird
              Monday, January 5th, 2009
              Love this recipe. I lost my printout recently and had to find it again online--did a search for "the best quiche frozen sister". ;-)
            11. Margaux in Aurora, CO
              Saturday, August 30th, 2008
              Hey KellyE,

              Heat on 375 for about 20-25 minutes - that should do the trick!
            12. Thursday, August 21st, 2008
              Hey Cindy. Another rave here.

              I am a *terrible* houseguest. Whatever I think to do doesn't seem like enough. So I just try to be as helpful as I can and be as little trouble as I can.

              Last weekend we went to a friend's place up north. I made the pie crust and the mixture separately. Put the mixture in a double bagged ziploc and in a cooler on our drive up and made it for our breakfast the first morning of our visit.

              THANK YOU!
            13. Volker
              Monday, August 11th, 2008
              Had the quiche for dinner last night. It hit the spot. Thank you for bringing it last weekend. Wish we had more for a lunch today. Fridge is empty.... Also, thank you for coming to AR. Your presence and help made the weekend special to us!
            14. Missy Rau
              Monday, August 11th, 2008
              Take it from me, this quiche is the best! Cindy served this on the morning of the 4th of July and we all thought it was to die for! Everything else she served that morning was great too! Cindy, thanks for the wonderful recipes as usual!
            15. Monday, August 11th, 2008
              I love this recipe! Thanks for sharing! I love quiches so much they are the number stable in my house! WOW! I can't wait to try this out! Yours turned out so yummy looking!
              Yummy!
              Robyn
            16. Monday, August 11th, 2008
              Totally love this! Thank you!
            17. KellyE
              Sunday, August 10th, 2008
              What is the best way to reheat them after frozen??? (how long and at what temp?)
            18. Kimmy
              Sunday, August 10th, 2008
              Wow thanks this will be perfect to have in the freezer so the daddy person can just heat and eat while I am giving birth.
            19. Saturday, August 9th, 2008
              I made these for breakfast this morning, except I made mini quiches in my mini muffin pan. I cut up crescent rolls & used as a crust. They were yummy! Thanks for sharing.
            20. Saturday, August 9th, 2008
              I made my first quiche a few weeks ago.. we have chickens and have sooooooooo many eggs that I thought I would give it a try.. it was a HIT.. with spinach and bacon.. and cheese... mmmmmmm..... Ü
            21. Jenny
              Friday, August 8th, 2008
              Yum! It truly is the best quiche ever. I have tried it with different vegies and no ham and it is still wonderful -- must be the heavy cream and cheeses. Thanks for sharing this one!