Hello there! This weekend I made 2 quiches because I felt like cooking again (finally!) and boy was I not disappointed. I am purposely teaching you how to make 2 at once. Why? Because if you are going to make one quiche you might as well make two of them. The add-ins are so versatile, and eggs are cheap. If you only need one, give the other to a neighbor or someone in need. I am telling you, if someone showed up at my door with a warm quiche, I would kiss them!

Side note: If you don’t feel like a great cook or are overwhelmed at taking someone a meal, consider taking them a quiche. You can pick them up from plenty of bakeries and they are the perfect meal to take because they can serve as that person’s breakfast, lunch, or dinner.

I am also not going to share a recipe for a crust for your quiche because I buy mine frozen from the grocery store. Refrigerated from the store works well too. If homemade crust is your thing, you likely already have a recipe. I’ll be sticking with these for the foreseeable future.

Any prepared crust will do. You could par-bake the crust so the sides and bottom brown more, then cover the edges with foil when they look sufficiently browned. Brushing the crust with egg yolk before baking will give you that beautiful golden color and homemade look.

Here is the basic egg to milk ratio you will use to fill two pie crusts; from there, I will give you the recipe for two different quiches:

BASIC INGREDIENTS FOR 2 QUICHES:

• 2 pie crusts
• 9 eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1.5 teaspoons salt
• 1 teaspoon pepper

From there, you can add anything you want! And really, in just about any amount you want! Here are the combos I went with:

Add-ins for the ham and cheese “kid quiche”:

• 1 cup diced deli ham
• 1 cup shredded cheddar cheese

Add-ins for the caramelized onion, feta, spinach, and ham “adult quiche”:

• 1 cup feta cheese
• 1 cup frozen spinach (drained; see note 1 below)
• 1/2 cup diced deli ham
• 1 onion, sliced, to carmelize (see note 2 below)

HOW TO MAKE 2 QUICHES:

• Step 1: Whisk the eggs until well blended.

• Step 2: Add in the heavy cream, whole milk, salt, and pepper. Whisk again.

• Step 3: Pour half of the egg mixture into each pie crust.

• Step 4: Add in any toppings you’d like.

• Step 5: Bake (uncovered) at 350ºF for approximately 45 minutes. If you take your quiche out and the center is still runny, bake for longer (see note 3 below).

• Step 6: Allow to cool and enjoy!

NOTES:

• Note 1: Frozen spinach comes with more water in the spinach than you likely want in your quiche. Here’s how I solve that: Microwave your spinach for two minutes then transfer it to a paper towel (or a thin tea towel or cheesecloth) and squeeze all of the water out (be careful, the water might be hot!). Now you have spinach that isn’t watery to add to your quiche.
• Note 2: Caramelizing onion is the process of cooking it low and slow to achieve the most fabulous depth of flavor and color. The natural sugars in the onion caramelize, making them taste sweet. I prefer to cook mine in butter and simply stir every few minutes until the onion is soft and brown in color. I start with 1 tablespoon of butter in the pan and add more if it needs it. You basically want just enough butter or oil so the onion won’t burn. If this is still confusing, here’s a YouTube video I found to show you how it works.
• Note 3: If you notice the eggs need longer but your crust is starting to burn, you can cover the edges of the pan with foil to make a shield for the crust. (It takes a little bit of shaping the foil so that is covers only the crust and not the egg).

Basic Recipe for 2 Quiches

Recipe by KateCourse: Breakfast, Freezer Friendly

This basic quiche recipe is endlessly customizable! Choose your add-ins based on who you’re feeding and what season it is. I’ve shared add-in combinations that my family loves, but tweak yours to suit your taste, using the topping measurements below as a guide. Or make these exactly as they’re written — I can assure you they’re delicious!

Ingredients

• 9 eggs

• 1 cup heavy cream

• 1/2 cup whole milk

• 1.5 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 2 pie crusts (thawed, if using frozen)

• Add-ins for a ham and cheese “kid quiche”

• 1 cup diced deli ham

• 1 cup shredded cheddar cheese

• Add-ins for a caramelized onion, feta, spinach, and ham “adult quiche”

• 1 cup feta cheese

• 1 cup frozen spinach, drained

• 1/2 cup diced deli ham

• 1 onion, sliced and caramelized

Directions

• Preheat oven to 350ºF.
• Whisk the eggs until well blended. Add in the heavy cream, whole milk, kosher salt, and pepper. Whisk again.
• Pour half of the egg mixture into each pie crust.
• Add in any toppings you’d like.
• Bake (uncovered) for approximately 45 minutes. If you take your quiche out and the center is still runny, bake for longer.
• Let cool and enjoy!

TO FREEZE:

You can absolutely freeze a quiche for up to four months. I prefer to freeze mine once the quiche is fully cooked, 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.

To freeze a quiche, let it cool completely then wrap it in two layers of plastic wrap followed by foil. Let it thaw in the fridge before baking in a 350°F oven for about 20 minutes or until heated through.

Other posts you may like:

Kate’s Spaghetti Sauce No Chop Chili Simple Butternut Squash Soup {Deliciously Redundant} Oatmeal Raisin Cookie Baked Oatmeal