Rachel Ray's Basic Quiche Recipe

Susan Feliciano


I got this from her web site. You can make it as individual as you like.
Sometimes I do quiche in a 9x12 cake pan with a flat crust, and cut into 2" squares, for hors d'oeuvres. Make sure it is totally set before cutting.

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15 Min
40 Min



pie crust, store bought is fine
eggs (or 4 whole eggs and 2 whites)
1 c
whole milk
2/3 c
cream or half-n-half
1 c
grated sharp cheese (swiss, cheddar, gruyere or crumbled feta)
1 pinch
grated nutmeg (optional)
1 tsp
fresh thyme
of salt and pepper


1 medium
onion, chopped and sauteed
1 c
mushrooms, sliced and sauteed
1 c
ham, diced
3 slice
bacon, cooked and crumbled
3/4 c
cooked spinach or broccoli, drained well and chopped
3/4 c
hash brown potatoes


Step 1 Direction Photo

1Preheat oven to 425 degrees. If using fresh pie crust, line a deep pie plate or quiche dish with it.

Step 2 Direction Photo

2Whisk the eggs in a large bowl and add the milk and cream. Whisk together thoroughly and then stir in the herbs and seasonings.

Step 3 Direction Photo

3Sprinkle grated cheese on bottom of crust. If using any of the optional ingredients, sprinkle them on the bottom of the pie crust, too. Make sure your pie plate is large enough to hold everything. You may need to cut back on the cheese or a little of the milk if you use a lot of optional ingredients.

Step 4 Direction Photo

4Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature.

Step 5 Direction Photo

5If crust edges get dark, cover them with foil or a pie crust guard and keep cooking until the center of the quiche is set.
I normally have to cook mine for 35-40 minutes in a deep-dish quiche plate.

About this Recipe

Main Ingredient: Eggs
Regional Style: French