Basic Recipe For 2 Quiches

  1. Kelsey says:

    Is it okay to just use milk if I don’t have/can’t buy heavy cream? Would I still use the same amount?

    • Kate says:

      You absolutely can! Will not be quite as creamy, but will still taste great. and no need to adjust the amount of liquid.

  2. Jessi says:

    Suggestions for freezing quiche? Do you prefer to bake first, cool and freeze, or can you assemble without baking and freeze?

    • Kate says:

      I wrote freezing instructions in the post – I prefer to freeze once the quiche is fully cooked, and then allow it to defrost before warming in the oven. I do not suggest baking from frozen. I have found that this is how most quiches I buy from the store come as well: fully cooked, and simply in need of reheating

  3. Katie says:

    I just made this and it was so good!! However, the bottom crust was still pretty doughy , do you thaw the crust before you put the mixture in?

  4. Kati says:

    Should I use a regular pie crust or can I use a deep dish one?

    • Kate says:

      You can absolutely use a deep dish one, just know it may take longer to cook the crust and adjust accordingly.

  5. Abigail Thomas says:

    How do you reheat? If I bake these Saturday, could I cool them and place them in the fridge and rewarm them the following morning? How do you reheat them? Is it 350 degrees for an approximate amount of time?

  6. Abby says:

    I’ve made this recipe for Women’s Bible study and it’s a hit! Easy for someone like me who doesn’t like to cook 🙂 I’ve also made it when bringing a meal to someone and kept one for our family. I love how flexible the recipe is, too- we’ve added green onions to the ham & cheese one- delish!

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