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1 Quiche Recipe

Below is information and knowledge on the topic can i use frozen pie crust for quiche gather and compiled by the monanngon.net team. Along with other related topics like: Prebake frozen pie crust for quiche, Using frozen pie crust, Ham and cheese quiche with frozen pie crust, Veggie quiche with frozen pie crust, Deep dish quiche with frozen pie crust, Sausage quiche with frozen pie crust, Quiche recipe, Pillsbury frozen pie crust quiche.

Quiche Recipe

This Quiche Recipe has a sausage, veggie, cheese, and creamy egg filling with a golden-brown, buttery pie crust. Only 10 minutes to prep!

This is the best quiche recipe ever – Trevor and I are so obsessed! Light but creamy and packed with the best flavors and textures all inside a crispy, buttery, golden-brown pie crust. I mean, breakfast doesn’t get better than this!

What is quiche?

Quiche is a French dish made up of a savory egg custard filled with various ingredients such as meat, cheese, spices, and veggies all baked in a pie crust.

What is the difference between quiche and frittata?

Although quiche and frittata are pretty darn similar, there are a couple of differences.

The primary difference is the crust or lack of crust. Frittata is crustless while traditional quiche is baked in a pie crust! Additionally, frittata tends to be a little bit sturdier while quiche is described as having more of a melt-in-your-mouth, custard-like texture.

Ingredients

This simple ingredient list makes what definitely doesn’t taste like a simple quiche! This recipe is SO flavorful.

Breakfast Sausage – use mild, medium, or hot! Adds an ultra savory flavor to balance out the creaminess of the quiche.
Yellow Onion, Red Bell Pepper, and Green Bell Pepper – the classic breakfast veggie blend. Adds texture and earthy sweetness.
Garlic, Salt, and Pepper – helps season the veggies perfectly.
Half and Half – makes for an ultra cream-y, custard-y quiche, without being overly heavy.
Eggs – the base! Use 4 large eggs.
Cheddar and Parmesan Cheese – I love this pairing of cheese for quiche. The cheddar adds a sharp, creamy flavor, while the parmesan adds saltiness.
Pie Crust – use a pre-made frozen deep dish pie crust for super easy prep!

JUMP TO RECIPE

Quiche is so customizable! Use bacon if you don’t like sausage and use heavy cream instead of half-and-half if that’s all you have on hand!

How to make

Just 10 minute prep required for this delicious quiche recipe!

Cook sausage, onion, peppers, garlic, salt, and pepper in a large sauté pan. Drain any excess grease/liquid and set aside.
In a large bowl, whisk together half and half, eggs, and more salt and pepper.
Stir in sausage and veggie mixture and cheese.
Place frozen pie crust on a rimmed baking sheet and pour in the filling.
Bake for 50-60 minutes, cool for 10, then serve and enjoy!

JUMP TO RECIPE

Be sure you’re using a deep dish pie crust! The filling will overflow otherwise.

How to tell if quiche is done cooking

You’ll be able to tell that the quiche is done cooking when an inserted toothpick comes out clean. The eggs will be pretty much completely set and the pie crust is golden brown, which should take anywhere between 50 and 60 minutes.

This quiche is very forgiving. Even if you’ve slightly overcooked the eggs, it will still be super moist, creamy, and fluffy!

Should you pre-bake the crust?

It depends on the crust you’re using — simply follow the directions on the package. For the crust I used, I didn’t need to pre-bake the crust. I just pulled the frozen pie crust out of the freezer and it was ready to go!

What cheese to use

I use both sharp cheddar and parmesan cheese in this quiche recipe. If those aren’t your thing, other cheeses are delicious as well:

Mozzarella
Pepperjack
Montery Jack
Swiss or provolone
Gouda
Grueyere
Pecorino romano
Asiago
Goat cheese
Feta

I like using one cheese that melts well (cheddar) and one to add flavor (parmesan).

Can you use milk instead of half-and-half?

The higher the fat content in the dairy you use, the creamier and richer your quiche will be so I do recommend sticking with the half-and-half, if possible.

However, if you do want to lighten it up milk will work as well, but try to stick to at least 2% for best results!

Why is my quiche watery?

There are a couple of reasons as to why your quiche came out watery.

You didn’t drain the liquid. After you cook the meat and veggies, make sure you’re draining out any excess grease or liquid. Too much additional moisture and your quiche will be watery.
You over-measured your half-and-half. The egg to dairy ratio is a super important part of achieving that perfect, smooth, custard-like texture.
You didn’t use the right eggs. Be sure you’re using large eggs, not medium, not small, not jumbo, etc.
You under-cooked it. If the crust is browning, but the center is still jiggly, cover it with tin foil and continue baking.

Why is my quiche dry?

If your quiche came out too dry you most likely over-baked it or you under-measured your half-and-half.

Quiche recipe variations

Use a different meat. Bacon, cubed ham, or italian sausage are also great!
Add other veggies. Try chopped asparagus, cooked mushrooms, tomatoes, etc.
Try other cheeses. Feta, mozzarella, and goat cheese are also delicious!
Make it crustless. Try out my crustless quiche lorraine recipe instead!

What to serve with quiche

Quiche is a delicious breakfast/brunch food but can also be served later in the day! Here are some yummy sides that pair deliciously with this quiche recipe for either breakfast, lunch, OR dinner!

Fruit Salad
Simple Green Salad
Tomato Soup
Roasted Breakfast Potatoes
Coffee Cake
Double Chocolate Banana Muffins

How to store

Leftover quiche will last in an airtight container in the refrigerator for 3-4 days.

It can either be enjoyed cold or baked/microwaved to warm!

Can quiche be frozen?

Yep! To store leftovers in the freezer, freeze until solid then cover with plastic wrap and foil and store in the freezer for up to 3 months.

To enjoy again, let the quiche thaw overnight in the fridge then eat cold or warm in the oven or microwave!

– Jennifer

(equipment shown are affiliate links)

▢ 8 oz breakfast sausage
▢ 1/2 yellow onion diced
▢ 1/2 green bell pepper diced
▢ 1/2 red bell pepper diced
▢ 2 cloves garlic minced
▢ 3/4 teaspoons salt divided
▢ 1/2 teaspoon pepper divided
▢ 3/4 cup half-and-half
▢ 4 large eggs
▢ 1 (8 oz) block sharp cheddar cheese shredded
▢ 1/4 cup grated Parmesan cheese
▢ 1 (9 inch) deep dish frozen pie crust prepared according to package directions*

Preheat oven to 350 degrees F and set out a rimmed baking sheet. Set aside.
Heat a large non-stick sauté pan over medium heat.
Add in sausage, onion, peppers, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Cook, breaking up the meat as you go, until the sausage is cooked through and the veggies are tender.
Drain any excess grease or liquid and set aside.
In a large bowl, whisk together half-and-half, eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Whisk in sausage/veggie mixture, cheddar cheese, and parmesan. Set aside.
Place frozen pie crust onto the baking sheet and pour in the filling.
Bake in preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cover the quiche for last 10 minutes of bake time if the crust is getting too brown.
Let stand 10 minutes, then cut and serve!
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Reheat:Bake or microwave to warm. Thaw first, if frozen

*Storage times may vary based on temperature and conditions

*Mine didn’t need pre-baking, I just filled the frozen pie crust and baked according to this recipe.

Nutrition Facts

Quiche

Amount Per Serving (1 wedge)

Calories 419 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 14g88%

Cholesterol 154mg51%

Sodium 767mg33%

Potassium 226mg6%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 1g1%

Protein 18g36%

Vitamin A 808IU16%

Vitamin C 17mg21%

Calcium 288mg29%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: creamy, easy, frozen pie crust

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Frequently Asked Questions About can i use frozen pie crust for quiche

If you have questions that need to be answered about the topic can i use frozen pie crust for quiche, then this section may help you solve it.

For quiche, does a frozen pie crust need to be thawed?

The pie shell should be taken out of the freezer and allowed to thaw in its foil pan for about 15 minutes, before being lined with foil or parchment paper and filled with pie weights or dried beans and baked for about 20 minutes.

Does quiche require a prebaked pie crust?

Pre-heat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle. As you’ll see, you should always pre-bake quiche crust to prevent a gummy pastry.

Pie crust is it the same for quiche crust?

Shortcrust pastry is used to make a quiche crust, which is a basic pie crust. I like to add an egg to my quiche crust because it gives it stability and a nice crumbly texture in addition to the flakiness of the pie crust.

Can you make quiche with store-bought crust?

Fortunately, store-bought crusts can make your homemade quiches the work of seconds, with flawless results anytime, and they can all be kept in your freezer so you can have one on hand whenever the urge to quiche might strike.

Should you bake a frozen pie crust first?

Pre-baking is necessary if you want a flaky pie crust, and it’s especially useful for recipes with a wet center. Most tart, pie, and quiche recipes call for pre-baking to prevent sogginess.

a segment from the YouTube video How to Avoid Soggy Crust for Quiche: Easy Quiche Recipes

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How can you prevent a quiche’s bottom crust from becoming soggy?

The main cause of soggy crusts is excess moisture in the filling ingredients; to avoid this, thoroughly cook any vegetables you add to the filling. Blind bake your crust: Baking your pie crust without the filling is the only surefire way to get a flaky golden crust.

Can you substitute frozen pie crust for chilled pie crust?

Expert tip: If you thaw a frozen pie crust, don’t refreeze it. Bake the crust, let it cool completely, then tightly wrap and freeze it. Use it later for a filled one-crust baked shell recipe. Remove frozen crusts from box and let stand at room temperature 60 to 90 minutes before unfolding.

Does a frozen pie crust need to be thawed before baking?

Both can be baked from frozen, but I believe it is preferable to thaw them at room temperature before baking.

How can the bottom of a quiche be made crispy?

For a custard pie like a quiche, because the filling is so wet, blind baking a pie crust prevents the soggy bottom issue by making the crust perfectly firm before you add the filling. If you don’t blind bake, you’ll almost certainly get soggy bottom crust (we did).

How can pie crust in quiche be prevented from becoming soggy?

Add-Ins: Include up to 2 cups of ingredients, such as vegetables, meat, or seafood. The majority of quiche add-ins should be pre-cooked and can still be warm when mixed into the egg filling. Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere.