My mom used to make this, and we loved it as kids. She would put veggies
(loved that less) and sometimes cut up ham chunks or cooked sausage into
it. We loved it for dinner or leftover for breakfast (after all it’s basically an
omelet). I do not make my own pie dough very often. I have Trader Joe’s
who’s pie dough has only one ingredient more than homemade – and pie
dough and I have a rough relationship. So, for fast weeknight meals I use
the frozen Trader Joe Pie dough (just make sure to put it in the fridge in the
morning to thaw).
If you need to be gluten free or just don’t want to deal with pie dough
(because let’s be honest it tends to be a challenge or I forget to thaw it out)
you can put the mix directly into the pie dish and do a crust-less quiche.
- 1 pie crust
- 4 eggs, beaten
- 1 ½ cup milk
- 1 ½ cup grated cheese (gouda, cheddar, Basque Shepherds cheese,
Chevre goat cheese, pretty much any cheese that melts well).
- 3 Tbsp Butter
- 3 Tbsp flour
- 1 tsp salt (less if using a salted butter product)
- Pepper to taste
- ½ to 1 teaspoon of garlic and/or onion powder
- Other herbs to taste – can be fresh or dried. If using fresh herbs put them in
with meat and veggies.
- ½ of fully cooked meat and/or diced veggies (veggies will add moisture to
your quiche). Meat ideas – cooked sausage, diced ham, diced cooked
Makes one 9” pie
Takes 15 minutes to prep
Cooks 40 minutes.
NOTE: In order to increase volume of the quiche for extra deep pie dishes
or larger pie dishes you need to add one (1) egg for every ½ cup of cheese
& milk you add.
Heat oven to 375 degrees.
Melt butter in 2 qt. saucepan. Once butter is foaming add in flour and stir until you smell a slight toasted smell, about 1 minute. Remove from heat (but keep burner on). Slowly add ½ cup of milk into butter and flour and make a paste. Return to heat (med-high) and gradually add remaining milk to the pan. Stir continuously until all lumps are smoothed out and sauce thickens. Add in spices – pepper, dried herbs, onion/garlic powder and salt. Add cheese and stir until melted. Remove from heat, add eggs to sauce and mix. Vegetables and meat can be added to sauce at this point or put in pie shell. Pour mixture into pie shell and bake for 40 minutes until lofted and only slightly jiggly when wiggled.
It will puff up huge and be really pretty, once it cools it falls back to flat…don’t worry when this happens.
Serve it up and enjoy!