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1 prebaked 9 inch (23 cm) pie shell (see tips)
filling ingredients (see variations)
4 eggs
1 1/2 cups (375 mL) table cream or evaporated milk, undiluted
1/2 tsp (2 mL) dried herbs or other seasonings


to taste salt and pepper
in pie shell, spread filling ingredients (picture A).
beat eggs and combine with cream and desired seasoning (picture B).
pour custard mixture over the filling (picture C).
bake in 350 F (180°C) oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 5 to 10 minutes and serve.


To prebake pie shell, line the unbaked shell with 12 inch (30 cm) square of aluminium foil. Fill with raw rice or dried beans or peas to minimize shrinkage. Cover rim of shell with edges of foil. Bake in 450 F (230°C) oven until lightly browned at edges, about 10 minutes. Lift out foil and rice. Cool on wire rack.

Reduce calories and save time by making a crustless quiche. Simply omit pie crust from quiche recipes and grease the pie plate or quiche pan before adding filling.

Makes 6 servings

Preparation time: 8 minutes

Cooking time: 40 minutes

Standing time: 10 minutes

Nutrients per serving (2 eggs):

Calories: 268
Protein: 6.7 g
Carbohydrate: 13.1 g
Fat: 21.0 g


Corn Quiche: Combine 1 cup (250 mL) fresh, canned (drained) or frozen corn (thawed) and 1/4 cup (50 mL) finely chopped onion. Garnish with 1/2 tsp (2 mL) finely chopped parsley.

Ham and Cheese Quiche: Omit pie shell and line bottom of greased pie or quiche pan with crustless bread slices. Combine 3/4 cup (175 mL) shredded Swiss cheese, 3/4 cup (175 mL) diced cooked ham and 1/4 cup (50 mL) chopped red or green bell pepper. Garnish with 2 tsp (10 mL) snipped fresh chives.

Quiche Squares: Grease a 9 inch (23 cm) square pan. Combine 1 phg (350 g) frozen chopped broccoli, thawed and well drained, 1 1/2 cups (375 mL) shredded swiss cheese and 2 tbsp (30 mL) dijon mustard.

Quiche Lorraine: Combine 6 slices crisp bacon, crumbled, 1 cup (250 mL) shredded swiss cheese, 1/4 cup (50 mL) minced green onion, 1/4 cup (50 mL) each green and red pepper strips, 1/4 tsp (1 mL) each ground nutmeg and dry mustard.

Mushroom Quiche: Combine 1 cup (250 mL) sliced mushrooms, saute1/2ed, 1/2 cup (125 mL) shredded cheddar cheese and 1/2 tsp (2 mL) dried basil.

Shrimp Quiche: Combine 1 cup (250 mL) cooked shrimp or crabmeat, 3/4 cup (175 mL) shredded cheese, 1/4 cup (50 mL) chopped onion, 1/4 cup (50 mL) chopped green pepper and 1 tsp (5 mL) dried tarragon.

Makes 1 /12 to 2 cups (375 to 500 mL) filling ingredients.


For lunch bag, cover quiche in plastic wrap; it may be reheated in the microwave oven until just warm.

Sour cream, yogurt or even condensed cream soups (undiluted) may be substituted for part of the cream in the quiche custard.

For flavour and colour, sprinkle chopped water chestnuts, parsley, pecans, walnuts or almonds on the uncooked quiche.

As a party snack or hors-d'oeuvre, cook the quiche custard in a 9 inch (23 cm) square cake pan and cut into squares to serve.

Cooked quiche may be refrigerated for up to three days or frozen for one month.

Bake quiche in the lower third of the oven. The bottom crust will be crisp and the rim won't over-brown.