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Breakfast & Brunch | May 12, 2017

ABK’s Basic Favorite Quiche

ABK's Basic Favorite Quiche

ABK’s Basic Favorite Quiche is the base for making quiche filled with ingredients you love. Are you a fan of asparagus instead of broccoli? Is your motto “everything is better with bacon”? This recipe can be adapted to whatever you love most!

I read somewhere recently that quiche is cool again and making a comeback. WHAT? I guess I’m so not cool that I never knew quiche went out of style!  Quiche, in my book, quiche has always been cool. What’s not to love about pie crust, eggs, cheese and cream?? How does that combination ever go out of style?? ABK’s Basic Favorite Quiche is a classic recipe you’ll use over and over again. With this recipe, you can get creative and come up with flavor combinations that will please everyone!

ABK's Basic Favorite Quiche
ABK's Basic Favorite Quiche

I’m a quiche lover and I  confess, I don’t think I’ve ever met a quiche I don’t love. I love veggie quiches, meat filled and traditional French quiches. I love ABK’s Basic Favorite Quiche because I can take almost any ingredients on hand and make a quiche that’s adaptable to  any occasion or menu!

ABK's Basic Favorite Quiche

Two of my favorite recipes to serve with quiche are Lion House Rolls and Cranberry Avocado Salad.  Add a chocolate dessert and you’re serving  a meal everyone will love!  I use ABK’s  Basic Pastry Crust  recipe for this quiche.  It takes about 1/2-3/4  of the recipe rolled out for a single crust. The rest of the dough may be used for another single pie crust or may be frozen for later use.

ABK's Basic Favorite Quiche
ABK's Basic Favorite Quiche
ABK's Basic Favorite Quiche

My favorite combo in quiche is bacon, cheese and asparagus. Smoked salmon and cream cheese with veggies is also on the top of my list. I like to combine a couple of vegetables and then something salty like bacon or ham or sausage. The formula I use is about 3 cups of blanched or sautéed veggies and a cup of meat to my standard filling recipe. It’s that simple.

This recipe is a great starting point when you want to make your own flavor combinations in a quiche. I’d love to hear what you use to make this quiche recipe your own!

Happy baking!

ABK's Basic Favorite Quiche
5 from 1 vote

ABK’s Favorite Quiche

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author abountifulkitchen


  • Pastry for single pie crust see link in recipe
  • 6 extra large eggs
  • 2/3 cups heavy cream or half and half
  • 1 cup whole milk
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • fresh ground pepper
  • 2 cups grated cheese Swiss, Greyere, Sharp Cheddar
  • 3 cups chopped and sautéed or blanched vegetables such as: asparagus broccoli, red peppers, fresh spinach, onions (sweet, white or green) leeks, zucchini, mushrooms, etc. ( sauté in 1 tablespoon olive oil)
  • 1 cup bacon ham or sausage cooked and cut up or 3/4 cup cooked fish, I love smoked salmon


  1. Prepare pastry crust as directed in recipe.Cover and place in refrigerator until ready to fill.
  2. Pre heat oven to 400 degrees and set rack on lower third of oven. Do this at least 20 minutes before baking.
  3. In a large bowl or blender, whisk together the eggs, cream, milk. nutmeg, salt and pepper. Make sure eggs are beaten well.
  4. Drain any juice from the sautéed vegetables and pour the vegetables into the prepared pastry crust.
  5. Sprinkle cooked and crumbled meat on top of vegetables.
  6. Sprinkle with cheese.
  7. Pour the egg mixture over top of the fillings in pastry crust.
  8. Bake uncovered for 30 minutes at 400 and then turn oven down (without opening oven door) to 375 and bake for an additional 15-20 minutes, or until eggs are set and the quiche is golden on top. Remove from oven.
  9. Let sit for about 15 minutes after removing from oven before cutting.

7 thoughts on “ABK’s Basic Favorite Quiche

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  1. Hi!
    I’m hoping to make this a day before an event and then just reheat it to serve. Is that okay to do? If so, what do you recommend in terms of reheating instructions?

    1. Yes, Ashlyn, I would just undercook the quiche by about 10 minutes and then reheat at 350 the next day. Make sure to refrigerate after the initial baking and then remove from the fridge and let it sit on the counter for about an hour before baking again. It should warm up and finish baking in about 20 mins at 350. Also, bake it on the lower rack of the oven. Hope this helps and thanks for asking!

  2. 5 stars
    We made this delicious quiche this morning. My 2 1/2 year old helped stir the egg mix and grate the cheese. Simple, clear directions, and smelled so good while cooking!
    Also tasted great! Onions, artichoke/mozzarella sausage, and spinach.
    Also only had 5 eggs, and still worked. So try it!

    1. I love that, Josee, and it’s so special when you can cook with the kids. Thank you for sharing and for reading ABK!

  3. This quiche is delicious!! I used broccoli, spinach, bacon, and Swiss cheese. It was a big hit at a family gathering!

  4. Hi!

    I’m wondering if this could be frozen and then reheated for serving later? If so, any recommendations for reheating from frozen?

    1. Hi Jill,
      Quiche usually freezes well after baked and cooled. If you would like to reheat from frozen, reduce the total cook time by 10 minutes. Cool and freeze. Remove quiche from freezer the day before serving and let sit in fridge to thaw. Lower oven temperature by 25 degrees and bake uncovered for about 40 minutes or un til done in middle. Hope this helps,