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Generic Quiche (Bar Code Goes Here)

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  • 1 c Grated Cheese
  • 1 c Half & Half
  • 4 lg Eggs
  • 1 Unbaked Pie Shell
  • 1 c Filling
  • 1 ts Salt
  • 1 1/2 ts Herbs (your choice)
  • 1/8 ts Black pepper


Preheat oven to 350F. Beat the eggs. Brush pie shell with beaten egg and pre-bake for 5 minutes. Allow to cool for a couple of minutes. Combine cheese and filling material and place in pie shell. Dust with salt, pepper and herbs. Combine half & half and eggs and pour over all. Leave a little room for expansion. Bake 30-40 minutes (golden brown and a knife inserted in the center comes out clean). Allow to rest for about 10 minutes before serving. It is a good idea to place your pie pans on a cookie sheet just in case this boils over.
Re: measurements. Since you generally buy a dozen eggs, frozen pie shells come two to a pack, half and half is sold in Pints and it is easy to buy a big enough brick of cheese, I usually double this and make two quiches. They freeze well and make great leftovers and are a wonderful breakfast.
Re: fillings ... anything you want. Suggest spinach, chopped brocoli, onion, green pepper, crab, shrimp, sausage, bacon, ham, turkey, etc.
From Gemini's MASSIVE MealMaster collection at