This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here: https://www.howtocook.recipes/classic-quiche-recipe/
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
Subscribe to HowToCook.Recipes @ https://www.youtube.com/channel/UC_qgSLUu0rapURdICKUW0Kg/sub_confirmation=1
Connect with HowToCook.Recipes:
Like us on Facebook: https://www.facebook.com/Howtocook.recipe/
Follow us on Instagram: https://www.instagram.com/howtocook_recipes/
Follow us on Pinterest: https://www.pinterest.com/HowToCook_Recipes/
Check out our website: https://www.howtocook.recipes/
49 Comments
Not sure this is gonna be worth watching, only 1sec' in and it states 6 eggs, yet there are 7 in the bowl,…whoops
Far too eggy.
Delicious 😋
question do you blind bake pastry first
👌
looks great but most annoying music ever.
Half and Half??? What the heck does it mean
What us the doe?
This was amazing ❤
Do you precook the crust? Walmart only had Graham and tart crust, but there was pie doe in the dairy.
Lol store bought pie crust. Make it yourself ffs.
Wonderful and very creative too💗
New subscriber. Thank you for making this quick and easy quiche✝️♥️✝️
Ingredients look nice and easy but that pie crust should be pre-baked…what a soggy mess that would be
I had to mute. The music is just awful.
Ok this is to teach people who have never made quiche before how to make one. Why in the hell so I need to look up what half and half is?!! Think about the end user please
you should blind bake that crust beforehand maybe 5-10mins, or the bottom is gonna be gummy.
0:06 What is 3/4 cup half and half?
Is that milk?
GBD! Golden Brown Delicious.
Who's here after watching just add magic
I followed this recipe to a T and the crust was soggy and the eggs were still liquid. What did I do wrong?
Christ almighty people, Half and Half is a dairy product. Think Milk with more fat, it’s in every grocery store and every gas station known to man, take some flipping initiative and look it up on the supercomputer with a search engine your glued to 24/7. 🙄 Good job on the video.
How many came to see what is a quiche after you saw the french cat who ate some of it and the old lady scolding him?
Best music ever what're even talking aboutility bro
youre annoying
Looks easy as pie! 😁 I'm on it now.
Half & Half = half milk & half cream. You can find cartons
In most diary sections in stores 😊
No talking only obnoxious music…glad to move on.
Is this a deep dish recipe?
Thanks for sharing this recipe 😊
nice and simple
I made this and it turned out great! ❤
Here is my version of the recipe which includes a pie crust and should help you avoid trial and error.
RECIPE
All Natural Butter Pie Crust
Makes 2 pie crusts, keep that in mind
Ingredients
– 2 1/2 cups of flour
– 1/2 Tbsp of sugar
– 1/2 tsp sea salt
– 1/2 lb of slightly-frozen unsalted butter
– 7-8 Tbsp of ICE water
Instructions
– In a bowl, pour flour, sugar, and salt. Mix a few times til it’s combined.
– Take a grater and evenly grate the butter into the mixture. (This is what gives it the flakey texture) Be careful not to melt the butter with your hands as you need it to stay flakey. Keep mixing til coarse crumbs form with small pea-sized pieces, then stop. The mix needs to remain dry and powdery.
– Add the ice water and mix a bit just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out
– On a clean work surface, dust the surface with a bit of four then transfer the dough. Gather the dough into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten a bit with a roller to form 2 thick disks. Cover with plastic wrap and refrigerate/freeze 45 minutes before using.
For use
– When you’re ready to use your dough, take out the disk(s), place on a clean surface and roll it out into a nice circle. Make sure to use a piece of wax paper (Dust the dough and paper) instead of dusting the counter with flour. Dusting doesn’t seem to work as well because the dough will still stick to the counter and pickup excess flour into the mixture. (Use which ever method you’re comfortable with but I suggest the former)
– Take the dough and place in a pie pan. If you used wax paper, it makes the transfer process a lot easier and nicer. I’d not, you can use a rolling pin, just make sure the pin has flour on it so it doesn’t stick.
– Now to flute the rim. Hold your thumb and index finger an inch apart on the outside edge of the crust and press between them with the index finger of the other hand. Move around the edges of the pan repeating the motion to create a nice decorative fluted rim.
– Stick back in the freezer while you preheat the oven to 350°
– Get a piece of parchment paper and cover the inside of the crust. Pour in some rice into the paper to evenly weigh the crust. (This prevents it from bubbling during our bake)
– Blind/pre-bake for 10-15 minutes til a little cooked but not cooked fully. In the last 5-8 minutes, take out and poke holes in the bottom with a fork, then put it back in (we pre-bake to prevent the crust bottom from getting soggy, and we poke with a fork to let it steam/air out in the oven)
– Take out of the oven, remove the rice and parchment paper then let cool (you can store the rice as a future baking weight)
– Refrigerate (don’t freeze) til ready to use.
Prep: 10m
Fridge: 45m-1h
Bake: 15m
Total: 1h,10m
Easy Ham&Cheese Quiche
Ingredients
– 6 large eggs
– 3/4 cup of half & half (what makes it lighter and fluffy so DONT use milk!!)
– 1/4 tsp of pepper (I always use more)
– 1 tsp of salt (use bit less if your ham and butter from the pie crust is salted. You can always salt your food later. The last thing you want is a salty mess.)
– 1 All Natural Butter Pie Crust
– 1 1/2 cups of COOKED ham
– 2 cups of shredded mozzarella & cheddar cheese (usually called Mexican mix in the store)
– 4 Tbsps of scallions
Instructions
– Preheat the oven to 350-375°(Depending on your ovens cooking heat and speed)
– In a bowl, crack 6 eggs and mix til combined.
– With a mixing tool, mix in half&half, pepper, and salt. Set aside for use.
– Take your Pie crust and evenly layer the ham, cheese, and scallions. One after another. (Add extras to any ingredient as you see fit)
– Pour in the egg mixture and be quick with after this step as we don’t want it to get soggy. (Make sure not to over fill otherwise it will rise and overflow in the oven)
– Sprinkle in the second cup of cheese to give a nice topping. (Add extra if you’d like)
– Cover pie crust with tin foil along this rim to protect it from burning.
– Place in the oven on a pie sheet (definitely do this as it saved me from a mess since mine overflowed) and bake for about 25 minutes
– Cook til cheese top is golden brown and middle is set not jiggly. Adjust cooking time as you need. It really depends on your oven as all ovens cook differently. Just keep an eye on it constantly.
– In the last 5-8 minutes, take out of the oven and remove tinfoil from the edges, then stick it back in.
– Let cool for 5-10 minutes then serve with something on top to keep it warm.
Prep: 10m
Bake: 25-35m+
Cool: 5-10m
Total: 1h(ish)
TOTAL TIME:
2h,10m+
(This is accurate because cooking always takes forever, and you have to wait for things to freeze and bake. Don’t believe what they tell you online. Mine even took much longer than what I wrote here…)
Enjoy your tasty quiche! Also great with fruit salad and juice on the side.
What is this half and half?
Looks nice, but not healthy 😂
Looks Wonderful! Making it in the morning 😊
I LOVED the music. Happy and soothing. Grumpy people Need it! 😊❤😃
Just found your quiche recipe really liked that it was easy to make and it looks delicious im going to make that this weekend
🤦🏽♀️ i havent been pouring it over that's why everything floats to the top
niceee. thxxx
Now hold on that’s 7 eggs
Whisk looks fucked
What’s half and half?
Hell yea. Can’t wait to cook it and chow down! Thanks
I love that you tell us to use 6 eggs but there’s 7 in the bowl 🤌
Half and Half of WHAT???
This ain't cheddar, this quiche
you don't prebake the crust?
What a stupid trash video disgusting music and not instructions
What a 💩
Looks so good.
I use Swiss and cheddar mmmmmmm
love it