This mini crustless quiche is packed with protein, yet its still low calorie. Get the recipe here This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect. Healthy Meals To Eat At Work here. Make and share this Ham Cheese Quiche recipe from Genius Kitchen. Easy Ham and Cheese Quiche is a rich and cheesy quiche that can be eaten for breakfast, lunch, or dinner. Its perfect for using up leftover Easter ham. I love making. Get Ham and Cheese Quiche Recipe from Food Network. Madame Quiches Quiche au Fromage recipe. WOW Perfect I only had a nine inch tarte pan there is only two of us, halved the recipe. Added some ham, leeks, and thyme. I am going tomorrow to get that too big for the two of us Emile Henry deep dish tarte pan so we can have more than breakfast leftovers next time I made this with onion and it was so delicious. I thought it was strange that it didnt call for salt and questioned adding it. Glad I didnt change a thing because this quiche was very very good. Pure Cheese Quiche This is the essence of Madame Quiches recipe I can proudly say that when you make this, you will be tasting a very near replica of the small. This classic ham and Swiss cheese quiche is made with optional green onions. Its an excellent type of quiche for a lunch or brunch. Adapted from Carolina Cooking, CheeseandSausage Quiche is great for breakfast, lunch, or dinner. It also reheats beautifully, so bake an extra. Baking was tricky as the top browned fast and it took twice the time frame too cook. This is a fabulous recipe. I make it with bacon onion everyone loves it. Type Of Cheese For QuicheWhen I use premade pie crusts that are not deep, I use 5 eggs and I reduce the cream milk to avoid spillage. I cook at 3. 75 for 4. Prior reviews are have it right dont skip the nutmeg. Enjoy Delicious recipe The freezing of the crust first really ensured the crust came out crispy and flaky. The Best Cheese For QuicheIts great as written, but I also like sauteeing shallots, garlic and fresh mushrooms I use cremini and chanterelles and adding those to the egg mixture before pouring over the partially baked crust. Delicious recipe The freezing of the crust first really ensured the crust came out crispy and flaky. Its great as written, but I also like sauteeing shallots, garlic and fresh mushrooms I use cremini and chanterelles and adding those to the egg mixture before pouring over the partially baked crust. I wish the recipe would specify how much salt to add. I added 12 tsp, but once the cheese melted it was too salty. Was also a bit rich with cream and whole milk. Next time Ill put in 18 tsp of salt and use cream and low fat milk. Also a go to recipe for me. I need to make a note to myself to roll the crust out a bit larger and try to get the sides up to over an inch high. My filling usually seeps around the crust which I dont like. Its probably because of all of the goodies I add. Speaking of goodies. I tried this with a teaspoon of excellent curry tonight carmelized shallots tiny bits of sweet potato cakes. It was yummy I will add 2 tsp. This recipe is the bombYou know, I couldnt agree more. Ive made this recipe since it was first published. I adore quiche, and this is my go to. Its the only recipe Ive found that holds up to authentic Parisian quiche. Simple and perfect. And the reviewer below is right nutmeg is NOT optional. It truly makes all the difference. I cant even count the number of people that Ive given this recipe to over the years, and Im always asked for it every time I bring it somewhere. As a matter of fact, I usually remember to bring a copy of the recipe with me just for that reason My favorite is with leftover ham after the holidays, gruyere, mushrooms, and a little spinach. But just straight up cheese is hard to beat. And if you have a little leftover fillingI sometimes use it to add in with some plain scrambled eggs to make something special for breakfast, because that quiche is going to disappear FAST. Absolutely a hit at a potluck I love this recipe. I have made it many times over the years. Searched it now because the printout in my kitchen has gotten tattered and stained from so much use. I have made different variations but love gruyere and with softened onions the best. Second best is what I call Filipino Christmas Quiche using edam cheese and cubes of ham. The nutmeg is never optional with me. Im now using this as my base recipe for quiche. I sometimes sub out a store bought crust. I have found that the filling is too much for the crust. So Ive modified by cutting back the liquids to just 1 cu of milk. This also cuts some of the fat. It makes it less fluffy but I like a denser filling anyway. I always include the cheese but Ill also modify the filling based upon the veggies that I have on hand carmelized onion, pepper, sauteed spinach, whatever. Its very flexible. I made this recipe exactly as written and it was delishI did lower the oven temp to 3. I put it back in with the filling. I was worried the edges of the crust would brown too much. Cooked beautifully. It is fairly rich so I may try using less cream next time. A keeper for sure Amazing. I made it with creme fraiche, a custom GF crust, and gruyere, as well as caramelized onions. Its light, fluffy, and ridiculously delicious. I dont even like quiche. Next time I might try mixing the nutmeg in with the custard, rather than just putting it on top. So easy I was going camping and was looking for an easy recipie. We do have a camper with an over and fridge so this is what I did. I mixed the milk, cream, eggs, salt and pepper in a gallon zip lock bag. I brought the frozen Pie shell, cheese and an onion. At the campground we made sauteed onions to go with burgers so I set some aside. The day before we were going to have the quich for breakfast I baked it as directed. The next morning we just reheated peices as we wanted it. I have a microwave, but it made a delicious breakfast to be preparred for a day on the water This is a foolproof, amazingly easy and delicious quiche I tried the onion variation and highly recommend it. The sweetness of the sauteed onion compliments the savory of the cheese. Loved the crust. Used a little over 4 Tablespoons of water. Took hints from another recipe and extended the crust about 14 beyond the rim of the tart pan. I did use a removable bottom and tart pan and it worked beautifully. The filling was great as written. However, did some experimenting and found that layering the filling ingredients and then adding the egg mixture with a sprinkling of a little more cheese on the top made for a much nicer finished product. Favorite version with onions with fresh thyme. I made two of these for Easter Sunday. One with mushrooms, bacon and shallots. They were huge hits. Even my 9 year. old niece wanted more. Everyone raved. about them. Just made this quiche recipe with a few adjustments for a girls brunch. Everyone loved it My creation was an ASPARAGUS and CHIVE QUICHE with SAUTED ONIONS and SHARP WHITE CHEDDAR CHEESE. I used heavy cream in this recipe instead of creme fraiche and it set up brilliantly. I used my own pate brisee pie crust recipe and the egg to cream ratio as listed on this recipe but then added 12 tsp salt, 14 tsp pepper, 12 tsp mustard powder, 12 tsp nutmeg, 1 tbsp butter, 12 small onion finely diced, 2 cloves garlic crushed, 12 34 cup asparagus, 13 cup finely minced chives, 12 34 cup sharp white cheddar cheese grated. I did pre cook the asparagus and cut it in 1 inch slices, I also sauted the onion and garlic in 1 tbsp butter. I whisked the seasoning into the eggcream mixture and then added the veggies and cheese and whisked again. Poured it into my pre cooked pampered chef pie crusts and covered the edges of the pie crusts so they wouldnt burn. I made this a day ahead so the pie would set up nicely. I will definitely make this again. Love. love this recipe. Used 2 milk and no cream at all. My husband does not like quiche, but loved this one. Did not freeze the crust first, but it still came out crisp and flaky. Just as good second day reheated in microwave. This was the lightest and fluffiest quiche I have ever had. I love this recipe and have used many different vegetables and cheeses in the filling. I blogged a variation with sweet potato in my blog roadrunnergourmet. Fabulous traditional quiche. Made as directed, excepted added chopped pancetta for the bacon variation. Dont forget to allow enough time to freeze the crust after rolling. Also, layer the ingredients. Layered the fried pancetta, then the shredded gruyere and topped with the egg mixture. Freshly grated nutmeg on the top brings out the nutty flavor of the gruyere. Defi. Nitely a keeper. Easy recipe for a. I used. that. I didnt have. The. directions seem to. Turn. the mixture into the. But I and. Im sure others. I used. gruyere, and didnt. I will try. bacon, spinach and. My 8 and 1. 0 year. I. will definitely make. Spinach, Bacon and Blue Cheese Quiche. The sharp tang of blue cheese and salty bite of bacon is what makes or breaks this recipe. I discovered this the hard way. I used packaged crumbled blue cheese and turkey bacon the first time I made it. There was no amount of hot sauce or ketchup that could give it enough flavor to qualify as passable. I immediately consulted some of my more knowledgeable cheese fiend friends to do some trouble spotting. I thought I needed to use a blend of cheeses to enhance the flavor but could not figure out what would compliment the blue cheese. Im pleased to report that the delectable Tenaya of Madame Fromage came to my rescue. Turns out the major culprit was the packaged crumbles. Tenaya suggested I pick up a chunk of Maytag blue cheese, create my own crumbles and give the recipe another try. I suspected that another issue was the lack of fat contained in the turkey bacon. Dont get me wrong. I love turkey bacon as a side dish or on a sandwich but it gets lost when it is mixed in with other stronger ingredients. I decided to abandon any effort for this recipe to be healthy and switched from turkey bacon to regular bacon. The two changes completely altered the quiche. It went from forgettable to fantastic. DO NOT SKIMP ON THE CHEESE in this recipe. Also, embrace the salty, fatty joy of saturating this dish with copious amounts of regular bacon. Adapted from Mr. Breakfast. Spinach, Bacon and Blue Cheese Quiche. Ingredients. 1 deep dish pre made pie crust. Maytag or other quality blue cheese, crumbled. Directions. Heat oven to 4. Par bake the pie crust by placing it in the oven for about 5 minutes until just lightly browned. Reduce oven temperature to 3. Scatter the bacon pieces over the bottom of the pie crust. Sprinkle the cheese crumbles evenly over the bacon. In a mixing bowl, combine the eggs, half and half, spinach and all spices. Stir well to combine. Slowly, pour the liquid mixture evenly over the ingredients in the pie crust. Bake at 3. 75 degrees for 4. Let the quiche set for 1. Slice into wedges and serve.