Quiche Recipe - with Frozen Pie Crust - 10-Minute Prep! (2024)

ThisQuiche Recipe has a sausage, veggie, cheese, and creamy egg filling with a golden-brown, buttery pie crust. Only 10 minutes to prep!

This is the best quiche recipe ever – Trevor and I are so obsessed! Light but creamy and packed with the best flavors and textures all inside a crispy, buttery, golden-brown pie crust. I mean, breakfast doesn’t get better than this!

What is quiche?

Quiche is a French dish made up of a savory egg custard filled with various ingredients such as meat, cheese, spices, and veggies all baked in a pie crust.

What is the difference between quiche and frittata?

Although quiche and frittata are pretty darn similar, there are a couple of differences.

The primary difference is the crust or lack of crust. Frittata is crustless while traditional quiche is baked in a pie crust! Additionally, frittata tends to be a little bit sturdier while quiche is described as having more of a melt-in-your-mouth, custard-like texture.

Ingredients

This simple ingredient list makes what definitelydoesn’t taste like a simple quiche! This recipe is SO flavorful.

• Breakfast Sausage– use mild, medium, or hot! Adds an ultra savory flavor to balance out the creaminess of the quiche.
• Yellow Onion, Red Bell Pepper, and Green Bell Pepper– the classic breakfast veggie blend. Adds texture and earthy sweetness.
• Garlic, Salt, and Pepper – helps season the veggies perfectly.
• Half and Half– makes for an ultra cream-y, custard-y quiche, without being overly heavy.
• Eggs– the base! Use 4 large eggs.
• Cheddar and Parmesan Cheese– I love this pairing of cheese for quiche. The cheddar adds a sharp, creamy flavor, while the parmesan adds saltiness.
• Pie Crust – use a pre-made frozen deep dish pie crust for super easy prep!

How to make

Just 10 minute prep required for this delicious quiche recipe!

1. Cook sausage, onion, peppers, garlic, salt, and pepper in a large sauté pan. Drain any excess grease/liquid and set aside.
2. In a large bowl, whisk together half and half, eggs, and more salt and pepper.
3. Stir in sausage and veggie mixture and cheese.
4. Place frozen pie crust on a rimmed baking sheet and pour in the filling.
5. Bake for 50-60 minutes, cool for 10, then serve and enjoy!

How to tell if quiche is done cooking

You’ll be able to tell that the quiche is done cooking when an inserted toothpick comes out clean. The eggs will be pretty muchcompletely set and the pie crust is golden brown, which should take anywhere between 50 and 60 minutes.

Should you pre-bake the crust?

It depends on the crust you’re using — simply follow the directions on the package. For the crust I used, I didn’t need to pre-bake the crust. I just pulled the frozen pie crust out of the freezer and it was ready to go!

What cheese to use

I use both sharp cheddar and parmesan cheese in this quiche recipe. If those aren’t your thing, other cheeses are delicious as well:

• Mozzarella
• Pepperjack
• Montery Jack
• Swiss or provolone
• Gouda
• Grueyere
• Pecorino romano
• Asiago
• Goat cheese
• Feta

I like using one cheese that melts well (cheddar) and one to add flavor (parmesan).

Can you use milk instead of half-and-half?

The higher the fat content in the dairy you use, the creamier and richer your quiche will be so I do recommend sticking with the half-and-half, if possible.

However, if you do want to lighten it up milk will work as well, but try to stick to at least 2% for best results!

Why is my quiche watery?

There are a couple of reasons as to why your quiche came out watery.

• You didn’t drain the liquid.After you cook the meat and veggies, make sure you’re draining out any excess grease or liquid. Too much additional moisture and your quiche will be watery.
• You over-measured your half-and-half.The egg to dairy ratio is a super important part of achieving that perfect, smooth, custard-like texture.
• You didn’t use the right eggs. Be sure you’re using large eggs, not medium, not small, not jumbo, etc.
• You under-cooked it. If the crust is browning, but the center is still jiggly, cover it with tin foil and continue baking.

Why is my quiche dry?

If your quiche came out too dry you most likely over-baked it or you under-measured your half-and-half.

You’ll be able to tell that the quiche is done cooking when an inserted toothpick comes out clean. The eggs will be pretty muchcompletely set and the pie crust is golden brown, which should take anywhere between 50 and 60 minutes.

Quiche recipe variations

• Use a different meat.Bacon, cubed ham, or italian sausage are also great!
• Add other veggies.Try chopped asparagus, cooked mushrooms, tomatoes, etc.
• Try other cheeses.Feta, mozzarella, and goat cheese are also delicious!
• Make it crustless.Try out my crustless quiche lorraine recipe instead!

What to serve with quiche

Quiche is a delicious breakfast/brunch food but can also be served later in the day! Here are some yummy sides that pair deliciously with this quiche recipe for either breakfast, lunch, OR dinner!

• Fruit Salad
• Simple Green Salad
• Tomato Soup
• Roasted Breakfast Potatoes
• Coffee Cake
• Double Chocolate Banana Muffins

How to store

Leftover quiche will last in an airtight container in the refrigerator for 3-4 days.

It can either be enjoyed cold or baked/microwaved to warm!

Can quiche be frozen?

Yep! To store leftovers in the freezer, freeze until solid then cover with plastic wrap and foil and store in the freezer for up to 3 months.

To enjoy again, let the quiche thaw overnight in the fridge then eat cold or warm in the oven or microwave!

– Jennifer