Everyone needs an easy quiche recipe in their back pocket to pull out for brunch or when company comes calling. This easy recipe uses just 3 main ingredients and your choice of flavors and add-ins.
This recipe is sponsored by ALDI. All opinions are my own.Jump to Recipe
Quiche is so versatile because you can fully make it ahead of time and easily reheat it for breakfast for overnight guests, a baby shower or even Easter brunch. This Easy Quiche recipe is so simple and fool proof that you will be ready to serve brunch anytime!
I've come to deeply enjoy quiche as it's an all-in-one breakfast that is easy to please everyone. I've thoroughly loved both my Mini Breakfast Pies recipe and Roasted Garlic and Tomato Mini Crustless Quiche for quick breakfasts for my family, but I lacked a solid, easy quiche recipe I could rely on. Today, that problem is solved!
This Easy Quiche recipe uses a short list of ingredients with the option to add the variety of flavors you enjoy. Here's all you need:
- 1 refrigerated pie dough (these come in boxes of two so double this recipe to make 2 quiche)
- 7 large eggs
- ½ cup plane whole milk Greek yogurt
- 6 ounce block of cheese or 1 ½ cups of shredded cheese
- 1 cup chopped mini sweet bell peppers
- 3 tablespoons chopped green onions (from about 2 onions)
- 3-4 slices cooked bacon
Begin by laying the pie dough into a traditional size pie pan. You can also use a deep dish pie pan but the dough will not come up over the top of the pan.
I wait to crimp the edges until most of the ingredients are poured in.
Some recipes will tell you to bake the pie crust for a short period first. This, however, is an easy quiche recipe, so I find that step is not really necessary.
Sprinkle your mix-ins into the pie pan, starting with the peppers, onions, and bacon. I recommend saving a small portion of the mix-ins to sprinkle on top after filling with the egg mixture.
Add 1 cup of the cheese, reserving ½ cup to sprinkle on the top. Then crimp the edges of the pie dough by gently pinching the dough loosely at a regular interval around the edge.
I do not get too wrapped up in perfect looking pie edges. Simple seems to be better and when everyone is happily eating their quiche, no one will care what the edges looked liked.
In a large mixing bowl, add all the eggs and whip until frothy, about 3-5 minutes.
Add the Greek yogurt and whip until well incorporated.
Pour egg mixture over the mix-ins in the pie pan. Spread to evenly distribute.
(Also note the fully crimped edges on this pie dough.)
Sprinkle remaining cheese on top. Then bake for 45 minutes at 350 degrees F.
Hint: To easily cook bacon, cover a rimmed baking sheet (this is my favorite size) with heavy duty aluminum foil. Line bacon on the sheet. It's ok for them touch but not be on top of each other. Bake for 16-20 minutes at 375 degrees F, until your deserved level of crunchiness occurs. Immediately remove from baking sheet and place on a paper towel lined baking sheet or plate to cool. Once cool, crumble or chop to use in this recipe.
There are some substitutions you can make in this quiche recipe:
- Greek Yogurt - You can substitute full fat sour cream for yogurt in the same amount.
- Flavor - For a more straight forward easy quiche, you can omit the meat and vegetable mix-ins and just use cheese.
- Vegetarian - This Easy Quiche is acceptable for lacto-ovo vegetarians by omitting any meat, like the bacon.
- Crust - You could easily make this in a pre-made, frozen pie crust. Just follow the directions to defrost the pie crust before baking. A gluten free pie crust could also be substituted here or check out this recipe for gluten free pie dough.
There are many ways you can adjust this recipe to fit your taste preferences.
- Cheese - I really like gruyere cheese in this easy quiche recipe, but you can truly use any cheese you enjoy. Cheddar, Monterey Jack, pepper jack, or other semi-soft block cheese would work well. Options that may not work as well are hard cheese like parmesan or soft cheeses like goat or blue cheese. They may work great, but I did not test them with this recipe.
- Mix-ins - There are a lot of options for mix-ins you can use. Cooked, ground sausage, white onion, green peppers, canned mushrooms, and chopped asparagus are all great flavors to try. Adding ingredients like fresh spinach or fresh mushrooms are tricky because they weep water when cooked. I would avoid these options, or use defrosted, frozen spinach that's been well drained or canned mushrooms.
- Seasoning - I did not use any addition seasoning in my egg mixture because I think the mix-ins add great flavor, and this is an easy quiche recipe. If you like your eggs with loads of flavor, feel free to add salt and pepper or a dash of hot sauce.
For other flavorful versions of mini quiche, check out my recipes for Mini Breakfast Pies that uses lean ground beef flavored like sausage and Roasted Garlic and Tomato Mini Crustless Quiche with amazing garlic flavor.
The most important equipment for this Easy Quiche recipe is the pie pan. I think this copper metal pie pan is perfect. I love the fluted edges and it makes any pie look fancy.
An electric mixer is very helpful for all kinds of baking and whipping the eggs in this quiche recipe. It's not necessary as you can whip by hand, but if you can swing it, the Kitchenaid Artisan stand mixer is worth every penny.
Store your baked quiche in the fridge, covered with reusable food wrap for up to 5 days. Reheat a single piece in the microwave for anywhere from 30 to 90 seconds.
I do not recommend freezing this quiche after it has baked.
The best feature of this Easy Quiche Recipe, in my opinion, is that you can make it ahead and reheat it when you're ready to serve it. This will be a game changer for holiday brunches or breakfast with guests that you'd like to enjoy yourself.
- 1 Pie Pan
- 1 Bake House Creations refrigerated pie dough
- 7 large eggs
- ½ cup Simply Nature Whole Milk Greek Yogurt (or sour cream)
- 6 ounce Block of Emporium Selection Gruyere cheese, shredded (or 1 ½ cups shredded cheese - see notes)
- 1 cup Chopped, sweet mini bell peppers (see notes variations)
- 2 tablespoon chopped green onions (from 2 onions) (see notes for variations)
- 4 slices Never Any Hickory Smoked Uncured Bacon, cooked and crumbled (see notes)
- Preheat oven to 350 degrees F.
- In a mixing bowl, whip eggs with a mixer until frothy, about 3-4 minutes.
- Add in yogurt and and whip well blended and smooth. Set aside.
- Roll out pie dough and lay evenly in a pie pan.
- Sprinkle peppers, onions, bacon (reserving a tablespoon of each to sprinkle on top), and 1 cup of cheese onto the prepared pie dough. Pour in egg mixture. Top with the remaining ½ cup cheese and the remaining mix-ins.
- Bake for 45 minutes, until top is golden brown and set in the middle. Remove from oven and let cool for 10 minutes. Serve warm.
- Cheese: Your favorite shredded cheese can be substituted for gruyere.
- Mix-ins: You can substitute 1 cup of your desired mix-ins for the peppers, onions and bacon.
- Peppers and green onions can be substituted for 1 cup of chopped onion, chopped asparagus, or drained and patted dry canned mushrooms. If you desire spinach, use frozen spinach, defrosted and squeezed dry.
- Cooked, crumbled breakfast sausage can be substituted for any of the ingredients.
- Bacon: To easily cook bacon, layer a rimmed baking sheet with aluminum foil. Lay bacon on the foil. Bake for 15-18 minutes at 375 degrees until desired crispiness. Once cooked, immediately remove from the baking sheet and cool on a paper towel lined plate. Once cool, chop or break into pieces.