My Favorite Quiche Recipe (plus Oven Fries)

I’ve made this quiche so many times I couldn’t even begin to count.  I don’t remember one time when it didn’t turn out great!  It is one of those completely fail safe customizable recipes that you will make over and over again.  I’m surprised I haven’t shared this before now, but I hope some of you will try this!  I’m also sharing a recipe for delicious Oven Fries.  Cook these alongside the quiche for a perfect compliment.

Weeknight Quiche Recipe


-Frozen pie crust, thawed for 15 minutes
-3 eggs
-1/4 cup half and half (half whole milk, half single cream)
-1 1/2 cup milk (I use 1%, but you can use whatever you have on hand)
-1/2 tsp. salt
-dash of nutmeg or paprika
-dash of pepper
-1 cup grated swiss (NOTE:  You can substitute mozzarella, goat cheese, monterey jack or even feta; just make sure you have 1 cup)
-1/2 onion, diced
-5 slices bacon, cooked to crisp and cut in small pieces (NOTE:  There are tons of options for substitutions here if you don’t eat meat or could spare the extra calories.  Use what you have on hand:  I love using a handful of sliced cherry tomatoes, spinach, ground sausage, or diced red bell peppers.)


1.  Preheat the oven to 375 degrees.

2.  After the pie crust has thawed for 15 minutes, pre-cook the crust alone for 15 minutes.

3.  While the crust is cooking, saute the onion in butter or olive oil (season with salt while cooking) until transluscent and slightly browed.  Be sure to also saute your cherry tomatoes, spinach or bell peppers, if you choose to use one of those instead of bacon.

4.  Meanwhile combine the eggs (slighly beaten), milk, half and half and seasonings in a mixing bowl.  Add the grated cheese and mix to combine.

4.  Once the pie crust has pre-cooked for 15 minutes, carefully remove it from the oven and spoon the onion/meat or veggie mixture into the crust.  Pour the egg mixture on top of this and allow the pie crust to cool enough so that you can carry it back into the oven (it’s very hard to do this with oven mitts on, so I usually just let it cool enough so I can touch it).

5.  Cook for approximately 45 to 50 minutes, or until it is no longer jiggly in the center and browned on top.  Allow it to cool for 10-15 minutes before eating.


Oven Fries Recipe


-1-2 large russet potato or garnet red yam per person
-1 1/2 tsp. cumin
-1 tsp. paprika
-2 tsp. chile powder (use less if you have a particularly spicy chile powder, mine is quite mild)
-1/2 tsp. onion powder
-1/2 tsp. garlic powder
– 1 tsp. salt
-1/4 tsp. pepper
-about 1/4 cup extra virgin olive oil per 4-6 potatoes, adjust according to your amount


1.  Preheat the oven to 375 degrees (if you’re making the quiche, these can cook at the same temp in the same oven, or cook the fries alone at a higher temp if you want a quicker fix – approximately 410 degrees for 25-30 minutes).

2.  Wash the potatoes/yams and cut them into 3/4″ thick matchsticks.  To do this, first cut them in half (hamburger style), then cut eat smaller piece in half (hotdog style), from there you can cut them once more hotdog style, if needed, and then cut them into thick matchsticks.

3.  In a small prep bowl, combine the spices and seasonings.

4.  Place the potatoes in a large ziplock bag, add the olive oil and spices and shake, shake, shake!

5.  Spread the potatoes onto a cookie sheet and cook for 45 minutes, or until they are crispy on the outside and soft inside.

Add a bit of fruit or a green salad and you’ve got the perfect weeknight meal!


3 Responses

  1. Oh yum! I keep meaning to make my own quiche, but have never got round to it – I may have to try your recipe! One quick question though….from a UK reader…what is ‘half and half’?! Is it cream? :/

  2. Sure, I’ll be right over! Cool idea with the yams–did you have those at a restaurant? xxoo

  3. WOW! Those fries were incredible, and I always love me some quiche! Well done, wife! Love you!

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