Kathryn’s No-Fail Quiche



Quiche and salad: A great dinner combination.

Quiche goes great with just about everything, like this delicious salad.


Breakfast, lunch or dinner, quiche makes a great all around meal, one you can design to fit your individual tastes.  Really, there’s no end to the combination of ingredients that can go in quiche, though getting it to turn out beautifully every time can be tricky. Thankfully, one of our good friends shared her no-fail recipe that takes the guesswork out of the equation.


A freshly baked quiche.

I love how you can add different ingredients for variety.

If you like eggs but haven’t tried quiche, you’ll be pleasantly surprised at both how easy it is to make and how fancy it can look to those guests or family members who end up eating it.  A quiche is a little like an omelet in consistency and a soufflé in that it’s baked, but the added crust puts it in a category all its own.


I must admit, before I tried Kathryn’s recipe, I’d often make a quiche that ended up with a burnt exterior and a still soggy interior.  Her secret:  It’s all in keeping the proper ratio of liquids to solids—a formula we’ll be sharing with you below.


Let’s Gather The Ingredients


I’m going to list the ingredients I used for the pictures here and then give you another list later on that will give you all kinds of options as far as making your quiche. For today’s quiche, we’ll need:


Gathering the ingredients to make our quiche.

These ingredients are the ones I used for the pictures.

1 pie crust

3 egg yolks

1 egg

1/2 cup milk

8 ounces of ham diced

8 ounces of cheese shredded (I used Smokey cheddar and an Italian Blend but almost any will do)

1/2 cup mushrooms thinly sliced and diced

Salt and pepper (optional)




Once you have your pie crust ready the rest goes quickly.  For ease and simplicity, I used a refrigerated pie crust that was pre-mixed and ready to roll out so all I needed to do was remember to take it out of the refrigerator an hour beforehand to allow the dough to warm to room temperature.


I'm poking my crust with a fork.

Don’t forget to poke the bottom and sides of the pan. Otherwise, the dough may bubble up.

As I like a flakier crust, I went ahead and cooked the shell according to the instructions on the package prior to adding my quiche ingredients.  Some people “par-bake” their crust first meaning they bake it about half the suggested amount of time before adding the other ingredients.  That works too.  Note: If you cook your crust first and don’t want the top edge to burn use a pie ring or some aluminum foil to protect it.  For instance, I placed a pie ring on the crust about half way through the suggested cooking time and my quiche came out beautifully.


When your pie crust is ready, it’s time to add the rest of your ingredients.


Start by preheating the oven to 400 degrees.


This egg yolk is ready.

Pour the yolk back and forth between the shells until the white pours off.

Next, separate the egg yolks.  If you haven’t done this before carefully crack the egg and slowly pull the shells apart.  Use half the shell to contain the yolk as you hold the egg above a small bowl—this means it’s best to tip the shell so it acts like a small cup.  If you’re careful, you can pour the yolk back and forth between both halves of the eggshell and the egg white will naturally fall and drain off into the bowl below. Once separated, place the yolks into a large mixing bowl. If you happen to get pieces of shell in either the yolk or egg whites, use a spoon or fork to fish them out.


If you like, you can refrigerate the egg whites and use them in a meringue later on.  Seriously, check out our Vanilla Cloud Graham Crumble Pie for an amazing tasting pie that uses a meringue topping.


Quiche Me Quick


Here, I'm grating my cheese.

If you haven’t done it yet, you’ll want to measure out your ingredients.

Our quiche recipe calls for 3 yolks and one complete egg, so after adding those to your mixing bowl, pour in the milk and combine with a whisk.


Mixing up my quiche.

After combining the eggs and liquid, add in the rest.

Next add in the cheese, mushrooms and ham. If you like pepper with your eggs or a bit of extra salt, add them now. Again, stir well.


Pour the mix into your prepared pie shell.  Now, bake the quiche for 20 minutes at 400 degrees and then reduce the temperature to 350 degrees and bake 10 more minutes.


When the timer goes off, remove the quiche from the oven and allow it to cool several minutes before cutting into it.  This helps maintain the shape of the slice.


Kathryn’s Secret Formula


The key is sticking with the proper ratio of liquids to solids.

Want a perfect quiche every time? Then use the secret formula.

Okay, I promised to provide a list of ingredients earlier that you can use in place of the ingredients above and still come out with a great looking and great tasting quiche.  The key here is sticking to the ratio of liquids to solids in Kathryn’s secret formula.  That formula looks like this:


1 prepared pie shell

+ 1/2 cup liquid

+ 8 ounces of fish or meat

+ 8 ounces of cheese

+ 1/2 cup “accompaniment”

= no fail quiche


Let’s break this out:


1/2 cup liquid can include:  Cream, milk or plain yogurt.


8 oz. fish or meat can include: Salmon, shrimp, crab, ham, sausage, etc.


8 oz. cheese can include: Swiss, cheddar, mozzarella, cream cheese, Italian blend, Mexican blend, etc. (Note: you can combine different cheeses, too—just stick to the quantity recommended.)


1/2 cup accompaniment can include: Bacon bits, sliced mushrooms, onions, tomatoes, spinach (Note: these should all be finely chopped or diced and they can be combined or used separately—again stick to the suggested quantity).  I should probably mention that some veggies have a high water content.  This can potentially throw off your liquid/solid ratio.  For that reason, if I use onions I sometimes saute them a few minutes first, or if I use tomatoes I’ll cut them up and then let the excess liquid drain off through a strainer.


If you want to experiment with an ingredient we failed to list, go for it!  That’s the beauty of this recipe.  You can have endless variation as long as the ratio of liquids to solids remains the same and still expect your quiche to come out perfect every time.


This recipe was contributed by Kathryn Thomas.  Thanks Kathryn!




If you’re looking for more great breakfast or brunch ideas, check out: Pancake Puffery. This baked pancake is bound to turn heads.

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