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Photo: Jamie Vespa, MS, RD, LD/N
Active Time:10 minsTotal Time:1 hr 20 minsServings:6Jump to Nutrition Facts
Active Time:10 minsTotal Time:1 hr 20 minsServings:6
Active Time:10 mins
Active Time:
10 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipeMake our basic quiche recipe, then memorize the formula and customize it with whatever ingredients you have on hand. Here are the key elements:The Crust: The traditional quiche crust recipe—flour, butter, salt and cold water—is a bit high in saturated fat for our standards. For a healthier crust that captures the simplicity of the original recipe, Wholly Wholesome Organic Pie Dough (find it at Whole Foods) is, hands down, our top pick. No wonky ingredients, just flaky, buttery goodness. Try the whole-wheat version, which has over 2g of fiber per serving. For gluten-free crust, try making a sweet potato crust.The Custard:For your custard to set properly in the oven, use this easy ratio:1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.The Filling: For a 9-inch quiche crust, you’ll need about 1½cups total of pre-cooked veggies, plus a little cheese. Meat is optional, but a small amount of bacon or ham gives a big flavor boost. For veggies, we love sliced mushrooms, broccoli or cauliflower florets, cubed sweet potatoes, diced bell peppers or sliced cherry tomatoes. Choose a lower-fat cheese such as Parmesan cheese, goat cheese, feta cheese, mozzarella or ricotta.
Jump to recipe
Make our basic quiche recipe, then memorize the formula and customize it with whatever ingredients you have on hand. Here are the key elements:The Crust: The traditional quiche crust recipe—flour, butter, salt and cold water—is a bit high in saturated fat for our standards. For a healthier crust that captures the simplicity of the original recipe, Wholly Wholesome Organic Pie Dough (find it at Whole Foods) is, hands down, our top pick. No wonky ingredients, just flaky, buttery goodness. Try the whole-wheat version, which has over 2g of fiber per serving. For gluten-free crust, try making a sweet potato crust.The Custard:For your custard to set properly in the oven, use this easy ratio:1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.The Filling: For a 9-inch quiche crust, you’ll need about 1½cups total of pre-cooked veggies, plus a little cheese. Meat is optional, but a small amount of bacon or ham gives a big flavor boost. For veggies, we love sliced mushrooms, broccoli or cauliflower florets, cubed sweet potatoes, diced bell peppers or sliced cherry tomatoes. Choose a lower-fat cheese such as Parmesan cheese, goat cheese, feta cheese, mozzarella or ricotta.
Make our basic quiche recipe, then memorize the formula and customize it with whatever ingredients you have on hand. Here are the key elements:
The Crust: The traditional quiche crust recipe—flour, butter, salt and cold water—is a bit high in saturated fat for our standards. For a healthier crust that captures the simplicity of the original recipe, Wholly Wholesome Organic Pie Dough (find it at Whole Foods) is, hands down, our top pick. No wonky ingredients, just flaky, buttery goodness. Try the whole-wheat version, which has over 2g of fiber per serving. For gluten-free crust, try making a sweet potato crust.
The Custard:For your custard to set properly in the oven, use this easy ratio:1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.
The Filling: For a 9-inch quiche crust, you’ll need about 1½cups total of pre-cooked veggies, plus a little cheese. Meat is optional, but a small amount of bacon or ham gives a big flavor boost. For veggies, we love sliced mushrooms, broccoli or cauliflower florets, cubed sweet potatoes, diced bell peppers or sliced cherry tomatoes. Choose a lower-fat cheese such as Parmesan cheese, goat cheese, feta cheese, mozzarella or ricotta.
Cook Mode(Keep screen awake)Ingredients½(14.1-ounce) packagerefrigerated or frozen pie dough (such as Wholly Wholesome Organic Pie Dough)1 ⅓cups2% milk3large eggs⅛teaspoonground nutmeg¼teaspoonkosher salt¼teaspoonfreshly ground black pepper1tablespoonfresh chopped chives1teaspoonolive oil1 ½cupssliced cremini mushrooms3slicescenter-cut bacon, cooked and crumbled¼cupfreshly grated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
½(14.1-ounce) packagerefrigerated or frozen pie dough (such as Wholly Wholesome Organic Pie Dough)
1 ⅓cups2% milk
3large eggs
⅛teaspoonground nutmeg
¼teaspoonkosher salt
¼teaspoonfreshly ground black pepper
1tablespoonfresh chopped chives
1teaspoonolive oil
1 ½cupssliced cremini mushrooms
3slicescenter-cut bacon, cooked and crumbled
¼cupfreshly grated Parmesan cheese
DirectionsPreheat oven to 400°.Pre-bake the crust:Roll dough to fit slightly larger than a 9-inch fluted tart pan. Press dough into fluted edges of pan, trimming off excess pieces if needed. Poke several holes in the crust with a fork. Line crust with parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 10 minutes. Remove weights and foil, and bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 375°.Cook the mushrooms:Heat a medium skillet over medium heat. Pour in oil, add mushrooms, and saute until softened and browned, about 5 minutes. Set aside.Prepare the custard:In a large bowl, whisk together eggs, milk, chives, nutmeg, salt and pepper.Assemble the quiche:Spoon the mushrooms, bacon and cheese into the crust. Pour in egg mixture and carefully transfer to oven.Bake until set (a knife inserted into the center should come out clean), about 35 to 40 minutes. Let cool at least 10 minutes. Cut into 6 wedges and serve warm or at room temperature.Originally appeared: Cooking Light
Directions
Preheat oven to 400°.Pre-bake the crust:Roll dough to fit slightly larger than a 9-inch fluted tart pan. Press dough into fluted edges of pan, trimming off excess pieces if needed. Poke several holes in the crust with a fork. Line crust with parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 10 minutes. Remove weights and foil, and bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 375°.Cook the mushrooms:Heat a medium skillet over medium heat. Pour in oil, add mushrooms, and saute until softened and browned, about 5 minutes. Set aside.Prepare the custard:In a large bowl, whisk together eggs, milk, chives, nutmeg, salt and pepper.Assemble the quiche:Spoon the mushrooms, bacon and cheese into the crust. Pour in egg mixture and carefully transfer to oven.Bake until set (a knife inserted into the center should come out clean), about 35 to 40 minutes. Let cool at least 10 minutes. Cut into 6 wedges and serve warm or at room temperature.
Preheat oven to 400°.
Pre-bake the crust:Roll dough to fit slightly larger than a 9-inch fluted tart pan. Press dough into fluted edges of pan, trimming off excess pieces if needed. Poke several holes in the crust with a fork. Line crust with parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 10 minutes. Remove weights and foil, and bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 375°.
Cook the mushrooms:Heat a medium skillet over medium heat. Pour in oil, add mushrooms, and saute until softened and browned, about 5 minutes. Set aside.
Prepare the custard:In a large bowl, whisk together eggs, milk, chives, nutmeg, salt and pepper.
Assemble the quiche:Spoon the mushrooms, bacon and cheese into the crust. Pour in egg mixture and carefully transfer to oven.
Bake until set (a knife inserted into the center should come out clean), about 35 to 40 minutes. Let cool at least 10 minutes. Cut into 6 wedges and serve warm or at room temperature.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)260Calories15gFat21gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
