15 Quick and Easy Quiche Recipes

Posted: October 24, 2021 9:07 am

Sometimes you don’t have the time to make the pastry crust for your quick quiche. Worry not! Here is a quick breakfast idea you can try.

· Place your bacon, ham, crab, or chicken in a skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and leave to cool.
· Preheat oven to 350 degrees Fahrenheit. Lightly grease your pie pan.
· Line the bottom of the pie plate with crumbled bacon, ham, crab, or chicken. Put flour, milk, butter, onion, and season with salt and pepper. Mix until smooth; pour evenly into the pie pan.
· Bake in preheated oven for 35 – 40 minutes, until adequately set.
· Serve hot or cold.

Quiche Seville

Although it sounds fancy, the quiche Seville is very easy to prepare – and works perfectly for breakfast with a side of orange juice.

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· Prepare dough and thaw.
· Preheat your oven to 375 degrees Fahrenheit.
· Bake the pastry shell at 375 degrees Fahrenheit for 10 minutes. Remove and let cool. Adjust oven temperature to 350 degrees Fahrenheit.
· Combine bacon, sour cream, cheese, fried onions, Worcestershire sauce, eggs, and season with salt and ground pepper in a large bowl. Mix and pour into the cooled pastry shell.
· Bake for 40 -45 minutes, until set.
· Slice and serve hot or cold.

Country Quiche

The country quiche is the ideal brunch dish – it’s wholesome, hearty, and finger-licking good. For an extra kick, try farm-fresh country ingredients.

· Preheat your oven to 350 degrees Fahrenheit
· Put bacon in a large skillet. Cook over medium-high heat until uniformly brown. Drain – but reserve 1 tbsp. Of grease – crumble bacon and set aside to cool.
· Heat reserved grease in the skillet and saute onion until golden brown.
· In a medium-sized bowl, combine eggs, milk, flour, thyme, parsley, and season with salt and ground pepper. Add the cooked bacon, onion, and cheddar, and mozzarella cheese – and mix well. Pour the mixture into the pastry crust.
· Bake in the preheated oven for 40 – 45 minutes, until set.
· Slice and serve warm

Asparagus Quiche

For a healthier breakfast option, you can opt for the asparagus quiche. If you have time on your hands, you can make the pastry crust yourself, and if you don’t, you can get a fancy premade crust from the store – some brands offer excellent aesthetics.

· Preheat your oven to 400 degrees Fahrenheit.
· Place the asparagus in a steamer over an inch of boiling water, and cook for about 2 – 6 minutes (until tender but still relatively firm). Drain and cool.
· Place bacon in a large skillet. Cook over medium-high heat until uniformly brown. Drain, crumble, and leave to cool.
· Brush pastry shell with beaten egg white. Fill with chopped asparagus and the crumbled bacon.
· In a large bowl, mix eggs, cream, nutmeg, and season with salt and pepper. Sprinkle cheese over the bacon and asparagus. Pour the mixture on top of the cheese.
· Bake in preheated oven for 35 – 40 minutes until firm.
· Let it cool to room temperature, slice and serve.

Asparagus Bacon Mushroom Crustless Quiche

The Asparagus Bacon Mushroom Crustless Quiche is yet another quick and tasty quiche. You can substitute the filling with whatever goodies you like better.

· Place the oven rack at the center of your oven—Preheat to 400 degrees Fahrenheit. Butter your pie plate.
· Heat large skillet over medium-high heat. Cook and stir the bacon in the heated skillet until brown.
· Remove and drain all grease – save two tablespoons for later. Cook and stir the mushrooms and asparagus – in the two tablespoons of bacon grease you reserved – until asparagus is tender but still firm. Remove skillet from heat. Add bacon into the asparagus mixture. Spread the mixture into the pie pan. Sprinkle cheese (preferably Swiss) over the mixture.
· In a medium-sized bowl, whisk eggs, cream, salt, and pepper in a bowl. Pour the mixture over the asparagus-bacon-cheese mixture.
· Bake in the preheated oven for about 30 minutes or until it is completely set.
· Slice and serve.

Bacon Rose Quiche

If you are in the mood for something a little fancier, you can try the Bacon Rose Quiche. Even though it sounds and looks more elegant, it is still relatively easy to prepare – and you will love how the rich and creamy quiche melts in your mouth.

· Preheat your oven to 450 degrees Fahrenheit
· Place bacon in a large skillet and cook over medium heat for 7 to 10 minutes, until evenly brown. Drain bacon on paper towels and crumble.
· Heat olive oil and butter in a skillet over medium heat. Add mushrooms and onions and stir. Season with salt and pepper. Cook for about 8 minutes until mushrooms and onion are tender and brown.
· Sprinkle the crumbled bacon, mushroom-onion mixture, gruyere, swiss cheese, green onions into the pie crust.
· Combine slightly whisked eggs, cream, garlic powder, nutmeg, cayenne pepper, sugar, salt, and pepper. Mix well. Pour the mixture into the pie crust.
· Create a rose shape with the remaining slices of bacon and a toothpick and arrange the bacon roses on top of the quiche.
· Bake in preheated oven for 15 minutes
· Reduce the temp to 300 degrees Fahrenheit. Bake for about 30 minutes, or until it ultimately sets. Cover with aluminum foil if the top is getting too brown. Remove from oven and let it cool for about 10 minutes.
· Slice and serve.

Spinach-Ricotta Quiche

The spinach-ricotta quiche is light, fluffy, and creamy. Like most other quiches, it is also perfect for brunch, breakfast, lunch, or dinner. You can serve it with a side salad if you like.

· Melt butter in a large skillet over medium-high heat. Mix with onion and cook for sixty seconds. Add spinach and cook for another minute until it starts to wilt. Cover the skillet and cook for another minute. Remove from heat, uncover, and stir properly.
· Preheat oven to 375 degrees Fahrenheit. Press pie pastry into your pie pan. Prick sides and bottom with a fork.
· Bake in preheated oven for 10 minutes. Remove and set aside.
· Mix eggs, cream, Parmigiano Reggiano cheese, ricotta cheese, basil, pepper, and salt in a food processor. Blitz until smooth.
· Spread the spinach-onion mixture over the crust. Pour egg mixture on top.
· Bake in preheated oven for 40 – Forty-five minutes, until set and the top is lightly browned.
· Allow it to sit for 10 minutes before slicing and serving.

Eggless Tofu Spinach Quiche

If you are not a big fan of eggs, this is one quiche recipe you can try. The vegetarian-friendly quiche is much easier to make than most other quiches, but it is still tasty. Plus, the tofu gives it a lovely texture.

· Preheat your oven to 350 degrees Fahrenheit.
· Mix tofu in a blender until smooth. Season with salt and pepper
· Combine spinach, onion, garlic, swiss cheese, cheddar cheese, and the tofu mixture in a large bowl. Thoroughly mix the ingredients and pour in the crust you made.
· Bake in preheated oven for 30 – Thirty-five minutes, or until golden brown on top.
· Let it sit for 5 minutes before slicing and serving.

Spinach Muenster Quiche

The spinach Muenster quiche is another fun way to get your kids to eat their spinach. The cheese-crusted spinach Muenster quiche goes well with a side salad and crusty bread.

· Preheat your oven to 350 degrees Fahrenheit
· Spread Muenster cheese slices on your pie pan.
· Dry your spinach and place it in a mixing bowl. Add eggs, cream cheese, parmesan cheese, and season with salt, pepper, and garlic powder. Mix well. Pour the mixture into your pan and top with the remaining slices of cheese.
· Bake in preheated oven for 30-35 minutes, until well set.
· Allow it to sit for 10 minutes before slicing and serving.

Romanesco and Mushroom Quiche (Quiche au Chou Romanesco)

This is another fancy but easy-to-make quiche. The nutty flavor of the romanesco cauliflower usually pairs perfectly with mushrooms and oregano.

· Preheat your oven to 425 degrees Fahrenheit. Line pie pan with parchment paper.
· Press pastry dough into the pie pan and trim to fit. Prick the pastry with a fork and place it in the refrigerator
· Boil water in a pot. Add romanesco cauliflower florets and cook for about 3 minutes, until tender but still firm.
· Melt butter in a skillet over medium-high heat. Add mushrooms and cook. Stir for about 5 minutes until lightly brown. Stir in the drained romanesco florets, oregano and season with salt and pepper. Cook for about 5 minutes until florets are tender.
· Beat eggs in a bowl. Whisk in ½ a cup of milk and ½ of heavy cream. Stir in the mushroom mixture. Pour mixture into the pastry and sprinkle Swiss cheese on top.
· Bake in preheated oven for about 30 minutes until golden and set.
· Let it sit for about 10 minutes before slicing and serving.

Crab and Mushroom Quiche

This crab and mushroom quiche is creamy, light, and smooth. You can make a homemade crust; otherwise, you can get a premade pastry crust from the store.

· Preheat your oven to 375 degrees Fahrenheit.
· Melt butter in a large skillet over medium-high heat. Cook and stir green onions, red bell pepper, and mushrooms until they soften. Stir in garlic and cook for a few more minutes.
· Season the veggies with salt and ground pepper.
· Whisk eggs, cream, celery salt, and hot sauce in a bowl. Stir in the mushroom mixture and crabmeat. Crumble some herb cheese into the crust, then pour the crabmeat mixture. Crumble the remaining cheese on top of the crabmeat filling and spread the Italian cheese blend over the top.
· Bake in the oven for 30 -35 minutes until the crabmeat filling is set and the cheese topping is lightly browned.

Morel Quiche

Last but not least, we have the fluffy eggs, ham, and morel mushroom quiche.

· Preheat your oven to 350 degrees Fahrenheit
· Heat butter in a large skillet over medium-high heat. Cook and stir onion and ham in hot butter until onion is lightly browned. Stir in morel mushrooms and cook until the mushrooms release the sauce. Season with salt and black peppers and remove from heat.
· Fit pastry crust in the pie dish and pinch the edges with a fork. Poke the bottom and sides of the crust several times.
· Bake crust for about 10 minutes until lightly browned.
· Whisk cream, eggs, and flour in a bowl until well blended. Stir in some cheese.
· Spread ham-mushroom mixture into the pastry crust and pour egg mixture over the filling.
· Bake in preheated oven for 40-45 minutes, until crust, is browned and filling is set.
· Let it sit for a few minutes before slicing and serving.

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