Super Easy Cheesy Quiche

Learn how to make my super easy, no-fuss quiche crust and my favorite recipe for a delicious, cheesy quiche that is filled with protein and fiber. This is a family favorite in our household and a dish that I make on repeat for my hungry family.

You will often find me in my kitchen whipping up this quiche for a quick “breakfast for dinner” that’s a little more exciting than some scrambled eggs and toast. We all need a few simple, signature recipes in our back pocket and this is definitely one of them for me! Typically quiche crust is made with an actual pie crust, which can be a bit fussy and complicated. This crust, however, takes a few shortcuts which makes the process super simple but still gives you a buttery, crunchy crust in the end!

Quiche is loaded with eggs and milk, meaning it packs a lot of protein. In this recipe, I use all whole wheat, freshly milled flour for the crust which provides a lot of fiber and other nutrients as well. It’s also fully customizable, so you can play around with different proteins, veggies, and herbs to create your family’s favorite or just switch it up each time you make it to keep it interesting.

Key Ingredients

Dry Ingredients

Fresh milled flour – Freshly milled flour contains the entire grain, including the nutrient-dense bran and germ, which refined white flour strips out completely. More importantly, after milling flour will start to oxidize and therefore many of the nutrients will diminish almost completely within just a few days. Using flour when it is freshly milled means it retains the 40 of 44 essential nutrients contained in the grain, including B vitamins, magnesium, potassium, phosphorus, zinc, Vitamin E, as well as both insoluble and soluble fiber which aid in digestion and improve gut health. This beautiful countertop grain mill is the one I have in my kitchen to mill fresh flour, you can use BECCA20 for $20 off!

Sea salt –  I like to use Redmond real salt as it’s an unrefined sea salt that contains over 60 trace minerals. Adding salt to any recipe, even sweet recipes, can help boost the flavor as salt binds to the receptors on your tase buds allowing them to work better!

Wet ingredients

Grass-fed butter – Compared to conventional butter (from cows raised on feed instead of grazing on grass) grass-fed butter contains higher amounts of Vitamin A, Vitamin D, Vitamin K2, and Vitamin E. It also contains higher levels of antioxidants, omega-3 fatty acids, and Conjugated Linoleic Acid (CLA) which fight inflammation in the body.

Iced water – Using iced water in this recipe helps to cool down the dough a bit, ultimately cooling down the butter, which helps give a more crunchy, satisfying crust in the end.

Eggs – Eggs are an incredibly nutrient dense complete protein source, containing all 9 essential amino acids. They are also rich in choline, Vitamin D, Vitamin A, folate, iodine, phosphorous, selenium, and B vitamins.

Milk – I choose to use whole, raw milk in this recipe and in my kitchen in general, as it is higher in bioavailable vitamins, minerals, omega-3 fatty acids, beneficial enzymes and probiotics. It is also a great source of protein (8g per cup). You canuse whichever type of milk you prefer in this recipe, I would just steer you away from consuming any milk or dairy products that have been ultra pasteurized.

Cream – Rich in Vitamin A, Vitamin D, Vitamin K2, and Vitamin E especially when from cows who are primarily grass-fed. It’s higher fat content creates a richness and silkiness to this quiche that makes it so tasty!

Shredded cheese – Similar to milk, I mostly use raw cheese in my kitchen and typically source this raw cheddar in bulk as it has a pretty neutral flavor that works well in most recipes. Cheese is a great course of calcium phosphorous, B12, Vitamin A, and protein.

Parsley – Parsley is a tasty herb that is also packed with folate, Vitamin K, Vitamin C, beta-carotene, and antioxidants.

Equipment

Mixing bowl

Rubber spatula

Whisk

Cheese grater

Pie dish

How to make easy cheesy quiche

1. Preheat your oven to 375° F.
2. Start by milling two cups (256g) of flour. You can use hard white wheat of soft white wheat for this recipe. If you do not have a grain mill, feel free to use store-bought whole wheat flour instead.
3. Melt butter on the stovetop or in the microwave until just melted.
4. Add salt & melted butter to flour and mix until combined.

Combine flour, salt, and melted butter together. Mix until crumbly and add water until it just comes together into a dough. Press into pie pan for a super easy crust.

Combine flour, salt, and melted butter together. Mix until crumbly and add water until it just comes together into a dough. Press into pie pan for a super easy crust.

Combine flour, salt, and melted butter together. Mix until crumbly and add water until it just comes together into a dough. Press into pie pan for a super easy crust.

1. Slowly add 1 tbsp of ice water at a time until the mixture just starts to come together. When it is just past the crumbly stage and starts to form a dough, you know you’ve added enough water. It usually takes about 6-7 tbsp of water to reach this point.
2. Using your fingers, evenly press the dough into the pie pan, working it through the center and up the sides until you have a crust that fills the whole pan.
3. Par-bake the crust in the oven for 10 minutes.
4. While the crust is baking, mix the eggs, milk, cream, salt & pepper, and parsley with a whisk until fully combined. Shred the cheese.

1. When the crust has finished par-baking, add 1 cup of the cheese to the bottom of the crust and pour the egg mixture on top, then top with the remaining 1/2 cup of cheese.
2. Bake in the oven at 375° for 30-35 min, until it is lightly golden brown on top and the eggs are fully set in the center.
3. Allow to cool for at least 5 minutes before slicing. Pro tip: always cut 2 slices before trying to remove the first slice!

Dietitian tip

This quiche contains a great mix of protein, fat, fiber, and carbohydrates so it makes a great balanced meal! It is rather nutrient-dense, especially if using fresh milled flour for the crust, and will leave you feeling full and satisfied. It makes a great make-ahead breakfast or even a simple dinner when paired with a side salad or your favorite roasted vegetables.

How to serve

After allowing the quiche to cool for at least five minutes, slice & serve. I love pairing this quiche with a simple side salad of chopped spinach, cherry tomatoes, cucumber, and red onion or roasted veggies.

How to store

To store in the refrigerator, allow the quiche to cool completely before wrapping tightly in plastic wrap. It should keep in the fridge for about 3-4 days.

How to make ahead

If you want to make this quiche ahead, you could make the crust & filling the day before, store separately in the fridge, and then assemble the next day and bake per written instructions. You could also assemble the entire quiche & then freeze it. When you are ready to bake, allow it thaw in the refrigerator completely before baking. I have also had good luck with making the quiche crust in advance and freezing it (I use disposable pans for this so I can keep it right in the pan) and then thawing it and adding th egg mixture whenever we are ready for quiche.

Easy Cheesy Quiche

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Ingredients Method

Ingredients

  

• 2 cups (256g) freshly milled hard white wheat or soft white wheat
• 1 tsp sea salt
• 1 stick butter
• 6-7 tbsp iced water
• 6 eggs
• 1/2 cup milk
• 1/2 cup cream
• 1 tsp dried parsley
• salt + pepper to taste

Method

 

1. Preheat your oven to 375° F.
2. Start by milling two cups (256g) of flour. You can use hard white wheat of soft white wheat for this recipe. If you do not have a grain mill, feel free to use store-bought whole wheat flour in this recipe.
3. Heat butter on the stovetop or in the microwave until just melted.
4. Add salt & melted butter to flour and mix until combined.
5. Slowly add 1 tbsp of ice water at a time until the mixture just starts to come together. When it is just past the crumbly stage and starts to form a dough, you know you've added enough water.
6. Using your fingers, evenly press the dough into the pie pan, working it through the center and up the sides until you have a crust that fills the whole pan.
7. Par-bake the crust in the oven for 10 minutes.
8. While the crust is baking, mix the eggs, milks, cream, salt & pepper, and parsley with a whisk until fully combined. Shred the cheese.
9. When the crust has finished par-baking, add 1 cup of the cheese to the bottom of the crust and pour the egg mixture on top, then top with the remaining 1/2 cup of cheese.
10. Bake in the oven at 375° for 30-35 min, until it is golden brown on top and the eggs are fully set in the center.
11. Allow to cool for at least 5 minutes before slicing. Pro tip: always cut 2 slices before trying to remove the first slice!