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Brunch emergency? Call in this Easy Quiche Recipe!

the best simple quiche

The Best Simple Quiche Recipe

A shortcut in every way except for how wonderful it tastes, this ham and cheese quiche recipe is what my mom lovingly refers to as a “none o’ yo’ business” recipe.

As in, none of your business that I didn’t have time to:

BUT don’t think it’s all breezy.

a bite taken out of a ham and spinach quiche

You see, one of the house rules of a none o’ yo’ business recipe is that it can’t actually taste like you took a shortcut.

Thus, a quiche recipe without crust like Crustless Quiche is out (though I adore it and find it perfectly delicious, but the omission is quite obvious); however, if you want an easy quiche recipe with crust, this is the recipe for you.

Instead, I went the route of ultimate ease and used store bought pie crust.

^^Don’t judge. We all have our days, and a brunch emergency is a brunch emergency!

Combine the crust work-around with a ham, cheese, and spinach filling that doesn’t require any pre-cooking on the stovetop, and you have a true time-saver.

I’m smitten with this Goat Cheese Quiche, for example, but preparing caramelized onions takes time, and sometimes a lady just doesn’t have it.

quiche in an easy pastry crust

5 Star Review

“I made this quiche last night, and it was a hit! My fiancé asked for seconds and even had some leftovers for breakfast this morning. I love that Greek yogurt is used instead of cream, and the Greek yogurt and mustard add a nice tang.”

— Carli —

How to Make the Best Easy Quiche Recipe

The key to making a fabulous easy quiche that doesn’t taste, well, easy is a few simple tricks to doctor up the filling, plus my new favorite way to prepare cheese before adding it to quiche.

Quiche is an anytime kind of meal. You can serve this recipe as an easy breakfast quiche, or enjoy it for a light lunch or dinner.

The Ingredients

  • Refrigerated or Frozen Pie Crust. I won’t tell if you won’t. You can use either unbaked pie crust that comes already lining a disposable pie dish (the one you see in the photos here is from the frozen section of Whole Foods) or frozen pie crust sheets, such as Pillsbury. I’ve included recipe notes for both types.


While I’ve cut out as many steps as possible, you MUST prebake crust for quiche. This prevents the bottom crust from becoming soggy once the filling is added.

  • Frozen Chopped Spinach. I always have a pack of this in my freezer. As I share in my cookbook, it’s an instant way to up the nutritional value of a recipe (spinach is a total super food—potassium, magnesium, vitamins galore, plus folic acid and more!)

Ingredient Note

Since frozen spinach comes already steamed, you can simply squeeze it out, then add it right to the quiche crust.

  • Cheese. The best cheese for quiche is something fully flavored and melty. Gruyere is traditional in quiche Lorraine; I also love this easy quiche recipe with sharp white cheddar.

A Different Way to Prepare Cheese

What makes this quiche unique (and even easier!) is that instead of shredding the cheese, I cut it into small cubes, a tip I picked up from The New York Times. This leads to pockets of melty cheese throughout the quiche. Picking the right cheese (a melty one) and cubing it is the secret to a good quiche.

  • Ham. Another time saver! You can purchase already diced ham from the deli department or use leftover diced ham from another recipe.
  • Eggs. 5 large eggs to 3/4 cup liquid is my ideal ratio for quiche. It leads to a savory egg custard with nice consistency that can hold up to a heap of tasty fillings. Hello, protein!
  • Milk. Whatever kind is in your refrigerator should do nicely. I use 1%.

Substitution Tip!

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.

  • Nutmeg. Don’t underestimate the power of this ingredient—it’s classic in quiche Lorraine for good reason. A pinch gives the quiche filling surprising dimension of flavor.
  • Hot Sauce. Another somethin’ somethin’ that makes the quiche filling taste far more complex than it is (your secret is safe with me).
  • Green Onion. A final pop of color and hit of freshness that’s the finishing touch.

More Quiche Fillings Ideas to Try

Use this easy quiche recipe as a guide for any of your favorite fillings. A few ideas:

  • Bacon Quiche. Use cooked, crumbled bacon (Air Fryer Bacon is a quick way to prep it) instead of ham (or try a combo!) with cheddar cheese.
  • Easy Quiche Lorraine. Omit the spinach (or keep it for a less traditional, but yummy and more nutritious spin); use Gruyere for the cheese and bacon in place of ham.
  • Vegetarian Easy Quiche. For a vegetable quiche recipe, omit the ham or swap it for a different sautéed, grilled, or roasted vegetable (as this Sweet Potato Quiche can attest, Roasted Sweet Potatoes are especially tasty in quiche). Top with Parmesan cheese. Or try this delicious Broccoli Quiche.
  • Ham Broccoli Quiche. Swap the spinach for chopped Roasted Broccoli.
  • Mushroom Quiche. Replace the ham or the spinach with sautéed mushrooms or diced Grilled Portobello Mushrooms.
  • Feta + Anything. Take it from this Spinach Feta Quiche: feta in quiche is delicious and can pair with just about any other filling ingredient.

The Directions

  1. Preheat the oven. Thaw and drain the spinach.
whisking up eggs to make a quiche recipe
  1. Make your crust, then mix together the egg filling.
cheese, vegetables, and ham in a crust for quiche
  1. Sprinkle the spinach, ham, cheese, and onion over the crust.
pouring the egg and milk custard into easy quiche
  1. Pour the egg filling over the top.
  2. Bake the easy quiche at 375 degrees F for 40-50 minutes, until a knife comes out clean. Let rest for 5-10 minutes, then ENJOY!
a slice of easy quiche with cheese

Storage Tips

  • To Store. Refrigerate quiche in an airtight storage container for up to 3 days.
  • To Reheat. Rewarm leftovers in a pie dish in the oven at 350 degrees F or gently in the microwave.
  • To Freeze. You can freeze a quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Prebake the crust up to 1 day in advance. Squeeze out the spinach, dice the ham and cheese, and stir together the eggs, milk, and seasonings. Store each separately in the refrigerator. Assemble just before baking.

a delicious and simple quiche recipe cut into slices

What to Serve with Quiche

quiche in an easy crust sliced and ready to be served
  • Pie Crust Shield. Made with silicone to keep pie edges from burning. Fits any 8- to 10-inch pies.
  • Baking Sheet. Made with pure aluminum for rust prevention and great heat conductivity.
  • Small Whisk. Perfect to use in smaller bowls or measuring cups.

I hope this easy spinach quiche recipe makes your next brunch (or brinner!) a breeze.

And if anyone asks your secrets… tell them their only business is the second helpings business!

Frequently Asked Questions

Why is My Quiche Watery?

If your quiche is watery, it’s likely because of the spinach. Be sure to squeeze out as much excess liquid from the spinach as possible to prevent the spinach quiche recipes from becoming soggy. If you play around with other filling ingredients instead of spinach, make sure to cook the liquid out of them first; especially more watery veggies such as zucchini or tomatoes.

Can I Use Fresh Spinach Instead of Frozen?

Yes, you can use fresh spinach instead of frozen. Since spinach has a high water content, I recommend sauteeing it first so that your quiche doesn’t become soggy.

What Is the Difference Between a Quiche and a Frittata?

A quiche is baked in the oven, and a frittata is cooked on the stovetop to start and then transferred to the oven to finish (some recipes may finish it on the stovetop instead). Also, quiche recipes use a crust, but frittatas do not.

Looking for a frittata recipe instead? Check out my Potato Frittata and Egg White Frittata.

Easy Quiche Recipe

4.94 from 32 votes
The best easy quiche recipe packed with spinach, ham, and cheese, or any other fillings you prefer! Great for breakfast, brunch, or dinner.

Prep: 15 minutes
Cook: 40 minutes
Total: 1 hour

Servings: 6 people


  • 10 ounces frozen chopped spinach thawed
  • 1 refrigerated pie crust (to make your own, use Whole Wheat Pie Crust or Oil Pie Crust)
  • 5 large eggs
  • 3/4 cup milk (I used 1%; or use whole milk or a combo of milk and cream for more richness)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon hot sauce such as Tabasco (optional)
  • 1 cup diced cooked ham
  • 3/4 cup 1/4-inch-diced melty cheese such as Gruyere or white cheddar* (about 3 ounces)
  • 2 green onions finely chopped


  • Preheat the oven to 375 degrees F. If your frozen spinach is not already thawed, thaw it in the microwave per the directions. Place the spinach in a colander and squeeze out as much liquid as possible. Set aside.
  • Blind Bake the Crust (If your crust comes pre-formed in a disposable pan). Place the pie dish on a baking sheet and bake for 3 minutes. Remove it from the oven, prick it all over with the tines of a fork, then return to the oven and bake until light golden, about 10 minutes more. Reduce the oven temperature to 350 degrees F. See notes if you use a pie dough sheet or make your own dough.**
  • Prepare the Filling: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and Tabasco.
  • Squeeze and blot more water out of the spinach (you want it as dry as possible), then scatter it evenly over the bottom of the blind-baked crust. Sprinkle the ham, cheese, and onion over the top of the spinach.
  • Carefully pour the egg mixture over the top.
  • Bake the Quiche: Bake the quiche on the baking sheet, until a knife inserted 1 inch from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let the baked quiche rest for 5 to 10 minutes, then slice and serve.



  • *For a quiche Lorraine inspired easy quiche, use Gruyere or Swiss, swap the ham for cooked bacon, and omit the spinach; I also love this with sharp white cheddar.
  • **If you are using pie dough (homemade or frozen/refrigerated) that doesn’t come pre-shaped in a pan: Grab a deep 9-inch pie dish (this quiche has a lot of filling; I used this dish). Roll your pie dough into a 11-inch circle, then transfer it to the dish. Build up and flute the top edges to create a nice rim for holding the filling. Line it with aluminum foil. Fill with pie weights or dry beans, then place on a baking sheet and bake for 10 minutes. Remove it from the oven, lift out the beans and foil, then return the crust to the oven and bake until light golden, about 3 minutes more. Reduce the oven temperature to 350 degrees F. (At this point, either discard the beans or save them for future pie baking.)
  • TO STORE: Let the baked quiche cool completely to room temperature, then refrigerate (if you pop it into the refrigerator while it is still warm, the crust can become soggy).
  • TO REHEAT: Tent the quiche with foil and warm in a 325 degree F oven until heated through, about 15 minutes.
  • TO FREEZE: Let quiche cool completely. Wrap tightly with foil, then freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1of 6Calories: 255kcalCarbohydrates: 19gProtein: 16gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 151mgPotassium: 308mgFiber: 2gSugar: 3gVitamin A: 5866IUVitamin C: 3mgCalcium: 186mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. LOOOOOVE asparagus also, so I totally get your excitement over its return! This recipe is amazing-I love quiche too- and I can’t wait to hear all about what sounds like it will be an amazing trip with King Aurthur Flour!

  2. I just love asparagus and quiche, so this would be perfect at my table. I’m always excited to see the produce section full of spring vegetables. That alone can change my spirits, especially when the ground is still covered in snow.

  3. How I wish for a 60 degree day! Until one actually arrives, I will settle for this gorgeous quiche!

  4. Hi Erin I love your quiche,it´s so tasty, healthy and colorful. I Will follow your event on Facebook.
    Take good care of you

    1. Those are three of my favorite things about it too Chantal! Thanks so much have a great weekend.

  5. Asparagus is a hot commodity in our kitchen, too. This quiche sounds absolutely delicious and how gorgeous with the burst of vegetables as a yummy decoration! Enjoy your trip this weekend!

  6. Wild rice sounds fabulous in a quiche! I bet your parents will love it and your crust will be perfect :-)

  7. You made my day!!! Thank you so much for the kind words Mary Frances. I can’t say enough how much that means :-)

  8. I will thank you so much! I love the Twin Cities as well. I lived in Minneapolis for four years, so it definitely has a special place in my heart. Wish the snow would go away though!

  9. I absolutely love quiche recipes, I’ve been meaning to make a Spring veggie quiche for ages now! Thanks for sharing, Erin! :)

  10. Beautiful! I love the name and the sunny colours in this quiche! Asparagus is one of Aaron’s favourite things (so is quiche, actually) so I know that this would be devoured in our household! x

  11. I made this quiche last night, and it was a hit! My fiance asked for seconds and even had some leftovers for breakfast this morning. I love that Greek yogurt is used instead of cream, and the Greek yogurt and mustard add a nice tang (although I substituted different types of mustard with what I had available). I also used exclusively asparagus, as it’s what I had. Nonetheless, delicious! I did have the issue that one of the other readers mentioned with the puff pastry not being completely crisp in the center. The center wasn’t soggy, just not as crisp as the edges were. Bottom line: I would definitely recommend this quiche to anyone who’s on the fence!5 stars

    1. Carling, I’m so excited you tried and enjoyed this quiche! Thanks so much for taking time to share your review. It’s true that the middle of the quiche doesn’t get QUITE as crisp as the edges, but I’m so happy you liked it. I bet it was fantastic will all asparagus too!

  12. Hi Helen! What kind of pan are you using? A metal pan vs. a glass one should help make the bottom more crisp, because it conducts heat more quickly. Prebaking is very importat too, but it sounds like you are already doing that. I’d try prebaking for a few extra minutes, then use a pie shield to keep the edges from becoming too brown once you pour in the filling. I hope that helps!!

  13. Definitely it is awesomeness! This spring vegetable quiche puff pastry looks absolutely fantastic. Beautiful photos, too. I look forward to trying this.4 stars

    1. Hi Karen! Nutritional information is something I started adding to recipes in January 2016. Unfortunately, it’s a time-consuming process, so I’m unable to go back to all my past recipes to add it. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you!

  14. Hi Erin,
    This looks so good! Will definitely try it when the weather cools off.
    I have wondered for a while why your Nutrition info doesn’t list sodium? I would think that is an important one.

    1. Hi Sue! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  15. This was so easy and delicious. Made it twice since the post. First time with spinach and ham and second time with spinach and mushrooms. Thank you for the tip with frozen pie crust from whole foods- so easy and great tasting- I appreciate all your tips Erin. I love cooking but it does take time!5 stars

  16. Thinking that I could just use strips of aluminum foil around the edges of the pie to keep it from browning too much. But going to give it a try for this weekend my mother-in-law along with a sister and brother-in-law are coming for the day, and going to stay for lunch. Thanks for the recipe.

  17. Made this for dinner last night – another good recipe. I had made it once before and instead of frozen spinach, I used fresh because I had it. As it turns out, we liked it a little better with the fresh. It seemed lighter with that version. But this is still one of the best quiche recipes we’ve ever had! It was very difficult to find the frozen crust because for some reason the stores were not getting them in. I did however find the Marie Calendar brand at Hy-Vee so I purchased several packages just to have them on hand…it was really nice and flaky. Hope your holidays are merry and special!5 stars

    1. Hi Chris! So glad you enjoyed them! Thank you for this kind review and your feedback on the spinach! Have a great holiday!

  18. Very tasty. I used a well known national brand of pie crust . I didn’t prebake but it was fine. I used extra cheese as a personal preference .

    Just a minor editting note : step 3 doesn’t list the eggs .5 stars

    1. Hi Kara! So glad you enjoyed the recipe! Thank you for this kind review! AND THANK YOU, I’ll fix that typo!

  19. Y’all don’t sleep on this recipe. We have chickens and I’m always looking for ways to use eggs. I used peppers, red onions, sausage, and cheddar cheese. This was so good. Great flavor and easy to do. I’ve never made a quiche before but I’m so glad I tried this recipe. We will definitely make this again! Also the oil crust was the bomb. It would be so good with a dessert too!5 stars

  20. I see no mention of yogurt in the recipe. How much yogurt should I use? I saw several comments with the use of yogurt and would appreciate the amount. Thank you so much!

    1. Hi Sherry! Those comments were from 2014 and I have since updated the recipe and it no longer includes Greek yogurt. Hope you enjoy the newly updated version!

  21. This is a delicious quiche! I’ve made it twice in the last week. Added some sautéed mushrooms and some veggie breakfast sausage crumbles. Perfection!!!

    Thank you!5 stars

  22. Made for dinner and my husband said
    “Real men don’t eat quiche”! He loved it. I will definitely make it again.5 stars

  23. Delicate crust , delicious scrumptious ingredients 100% success made 2
    Have to please made 2 more thank you
    For the easiest recipe.5 stars

  24. I made this for Linner today. I had to use up some fresh vegetables so I included mushrooms, red, yellow and orange peppers, broccoli, onions, ham and cheese. I used 1/2 and 1/2 as I was out of heavy cream. I also put in the pinch of nutmeg, that really made a difference. I will definitely make this recipe again. Oh, I used a Pillsbury refrigerated crust as well.5 stars

  25. Made this with our farm fresh eggs and it was delicious!! The cheese cubes rather than shredded are a great tip.5 stars

  26. Okay I tried it. It came out great. Sorry I don’t have any pictures cuz we ate it all, but my original one was a little different. Different. I also noticed that the amount of eggs all depends. I have some recipes that call for three eggs. I have something to call for six so I tried yours cuz it’s the middle of the road. Secondly, I usually put most of the stuff in the food processor and then I had the stuff to it and I take it accordingly, so putting the stuff in first and then put in the egg over. It was exciting to say the least and it came out great. Just wanted to let you know, I did use onion, ham and some red pepper, sweet and since chives grows in my yard I use chive on the top with some sliced tomatoes and I use Swiss cheese. I seem to add bought too much so I used it up. I was surprised it didn’t come out. Stringy it actually blends well with the quiche. Take care. I enjoyed it and my wife did too5 stars

  27. Loved this recipe . I substituted bacon instead of ham, left out the green onions . I used 1/2 cup cream and 1/4 cup milk . Recipe was easy and delicious !5 stars

  28. This was a very eggy quiche! I loved it! I substituted pineapple in for spinach because pineapple comes in a can and spinach is gross. Will definitely make again with pineapple!5 stars

  29. Was the first dish finished! Tasted great-loved the add a dash of something spicy – I added chipotle aioli !5 stars

  30. I made this with the oil pie crust you linked in the beginning. It was so awesome!!! Thank you. Used mushrooms and 1/2 can of corn instead of spinach because I didn’t have any. I am making it again. The crust was so amazing. Thank you for two fool proof recipes. It actually had to bake for an hour and a half. I think I messed something up. But it was delicious. I can’t wait to try more of your recipes.5 stars

  31. You don’t actually say what temperature to bake the quiche at unless I missed it. You talk about the crust and then reducing to 350 but you don’t actually say what temperature to bake a quiche.

  32. Thanks for the reminder – we haven’t had this in awhile and really like it. It’s so easy to put together and now with the pie crusts being more readily available, I need to make it again. Hope you’re enjoying this great weather we’ve been having here in the Midwest.

  33. In a reply to a comment you said to bake the quiche at 350 F., but step 5, prior to the recipe card, says to bake the quiche at 375 F. I’d like to make this in 4 days, but now I am not sure of the correct over temp. TIA

  34. I have never made a quiche before and I made this for my cousins who were visiting from out of town. It turned out PERFECT! I made it exactly per recipe instructions and the result was yummy! Everyone loved it! Great go-to recipe. Quick, easy, and tasty!5 stars

  35. The featured review at the top of the page says there’s Greek yogurt and mustard. Is that a different recipe?
    I have alpha gal and fortunately I can eat this!!! I can have off the block white cheddar (land o lakes) and I’ll go easy on the ham. My mother requested quiche for her first birthday without her mom. It was Grandmommas favorite. This is my first attempt and I’m happy to have found a recipe I can use. Thank you. You saved my mom’s birthday brunch.

    1. Hi Jess, that was the old version of this recipe. We’ve since updated it to this newer and better version. Enjoy!

  36. I made this for my grandkids for breakfast. We made it crustless and added bacon with the ham. It was delicious, super easy and the kids loved it!5 stars

  37. I had four friends over for lunch today. I have never made quiche before. This recipe was so easy & turned out perfect! Everyone commented on how good it was & even asked for the recipe. Your recipes never let me down. Thank you!5 stars

  38. Was inspired to try this because I needed to use up some cream. Turned out great! Used storebought crust, and my add-ins were bacon, leftover steamed broccoli, sauteed onion and cheddar cheese. Thanks for sharing!5 stars

  39. I’ve made this now three times for my family and friends and everyone is so happy with this recipe. I’ve been cooking for a long time but intimidated by quiche. This makes it straightforward and gives great tips. My husband loves this with ham, cheese, and green onions.5 stars

  40. I had leftover ham from Christmas, and my husband had never eaten quiche, so I tried it. I used frozen pie crust, 1% milk and followed your recipe exactly. It came out perfectly and he thought it was delicious! Haven’t made quiche since the 80s, but I’ll make your recipe regularly!

    Happy New Year to you and yours! 🍾🥂🥳5 stars

  41. Excellent recipe. I feel I have a go to quiche base with 5 eggs and 3/4 cup milk and then I can add other ingredients as I choose. I did add a little nutmeg and hot sauce. And most importantly, I pre-baked the frozen pie shell about 10 min and it kept it from being soggy. I am happy to have found this recipe.5 stars

  42. Should eggs be room temperature? Thank you! If using frozen deep dish, should I increase eggs and milk? Does cooked frozen pie crust need to cool? Thanks

    1. Hi Karen, this recipe is actually for a deep dish pan so no need to increase the eggs or milk. The pie crust will not be completey cooled when adding the ingredients in. Your eggs do not have to be at room temperature. Enjoy!

  43. Made this with your cubed cheddar, Colby, portobello mushrooms, scallions and arugula. Fantastic. Loving it as left over! Thank you!4 stars

  44. This was absolutely fantastic, I made two! I used cooked mushrooms, onions, spinach and gruyere for one of them, broccoli and cheddar for the other. I can’t decide which was better. Thank you for the recipe and extra tips as well!5 stars

  45. My question is this – I have a whole box of arugula that I would love to use. Do I cook/saute the arugula first, and then put it in the shell, or just drop it straight from the box without cooking? I’ve never had to cook arugula before. Thanks so much

    1. Hi Carol, I haven’t tested it with arugula. Other readers have with success. I would probably sauté it first to soften it a bit before adding it to the mixture. Enjoy!

  46. this is so good! I’m a 11 year old girl and I love trying new recipes. my whole family loved this so much too.
    thanks for the recipe.❤️😊5 stars

  47. I usually have made quiche with heavy cream, never milk so I am curious to try it with just the regular milk. Seeing that the price of cream is quite high it will be great to know that In can get away with using milk or maybe combination of half and half and milk.I have been wanting quiche for a while now so now I have more reason to make!

  48. I’ve never made a quiche before so I didn’t realize I needed a deep dish crust until it was too late and I had begun filling the pan with ingredients. I bought a regular frozen crust because I didn’t see any mention of a deep dish until later when I read the comments.

    1. Hi Linda, in this notes we mentioned that if you were not using a pre-made crust than to use a deep 9-inch pie dish. Hope this helps and hope you enjoy your quiche!

  49. Not a good recipe, because you do not include how much of each ingredient to use. Therefore, this recipe is useless.

    1. I’m so confused, because I see it on my end, Lucy! The recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to help get you there faster. Could you please check again?