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Video:How to Make Quiche

with Jonathon E. Stewart

Quiche is as easy to make and as versatile as it gets. Follow this quiche recipe and you won't miss an ounce of flavor in this low-fat, low-cholesterol dish that can be enjoyed morning, noon, or night.See Transcript

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Transcript:How to Make Quiche

Hi! I'm Jonathon Stewart for About.com Food and today, it's all about quiche. To clear up any misconceptions, quiche is easy to make, can be good for you, real men do eat it, and it's never, ever pronounced "quechee." (Although Quechee is a wonderful little town in Vermont, especially in the fall.)

Quiche Recipe Ingredients

But for today's quiche recipe, here's what you'll need:
  • 1 frozen 9-inch preservative-free deep-dish pie crust
  • 1 cage-free egg and 6 egg whites
  • 1/2 cup of milk
  • 1 clove of minced garlic
  • Salt and pepper
  • Pinch of thyme
  • Pinch of basil
  • Dollop of mustard
  • 1-1/2 cup of shredded Swiss cheese
  • 1/2 cup broccoli
  • 1/2 cup red pepper
  • 1/2 cup red onion
  • 1/4 cup Parmesan cheese
  • 2 tablespoons of fresh chopped parsley

Make Quiche Crust

Quiche is a classic dish in the French tradition, although it originates with the German kuchen, meaning "cake." Follow these easy steps and you can have your quiche and eat it too, and even keep the fat and cholesterol content down by using egg whites and milk instead of yolks and cream. Start by preheating your oven to 350, remove your crust from the freezer, and allow it to thaw for about 15 minutes. It's not a bad idea to put your pie pan on a baking sheet covered with aluminum foil - while not absolutely necessary, it makes handling the quiche, and cleanup, a whole lot easier. Prick the bottom and sides of the crust with a fork so it doesn't puff up, then bake for about ten minutes, or until lightly browned. Remove the crust and sprinkle a very thin layer of cheese on the bottom to help seal it and keep the crust from getting soggy. Set it aside to cool while you prepare your other ingredients.

Quiche Recipe Filling

There's a lot of flexibility with your filling, so feel free to add or swap ingredients to your taste. Quiche was made popular in the United States just after World War II as a primarily veggie dish, which led to its "unmanly" reputation, but you don’t have to look far to find recipes that call for bacon or ham. In a medium sized bowl, whip your eggs and milk, then add in the garlic, salt, pepper, thyme, basil, mustard, Swiss cheese and vegetables, and mix together with a big spoon. Slowly pour the whole mix into your pie crust and sprinkle the top with parmesan.

Finish Baking Quiche

Dial the oven down to 325 and bake for about 30 minutes or until the crust is golden brown. While quiche is great straight out of the oven, it'll save in your fridge and provide a delicious breakfast on the go for a few days. While the world record holder fed 125 Parisians in 1997, this recipe makes about six good size portions. Remove the pan from the oven, and test to see if it's done by sticking a knife into the center. It should come out clean and dry. Finally, garnish with the fresh parsley, slice, and serve. In the alternative, you can always test your quiche this way. Wow!

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