Basic Quiche by Shelly

Basic Quiche by Shelly


"My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes."

Ingredients 50 m {{adjustedServings}} servings 401 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.
  3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
Tips & Tricks
Easy Broccoli Quiche

You won’t believe how easy, and delicious, this vegetarian quiche is.

Clark’s Quiche

Bacon, ham, and three types of cheese make this quiche a 5-star favorite.

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Reviews 127

  1. 160 Ratings


I use 3 eggs and 1 1/2 cups half and half or other cream for this. That allows room for 2 to 3 cups add-ins. the 4 eggs and 2 cups doesn't allow for enough add-ins without overflowing your pie crust.


I made this for our Christmas brunch this year. Boy did I get a lot of compliments! I made it a few weeks before as a trial run and decided that I needed to make some changes. First change, I baked the DEEP PIE SHELL in the oven (unfilled) at around 325 or 350 for 10-15 minutes. Second, I reduced the half-and half to 1 1/2 cups and increased the eggs to 5. We found the quiche to be too custardy during our trial run. Third, we shredded around 8 oz of gruyere cheese. We didn't use it all, but mixed the amount that we wanted with the eggs. That way the bottom of the crust doesn't get too mushy. We placed ham on the top of the quiche and cooked it. (It will displace during cooking.) As far as the cooking temp and time, fool around with it. Drop the temp and prepare to cook longer. I say drop the temp b/c you don't want your pie shell to get too dark around the edges. I would say that it probably took us somewhere around 1 hr in cooking time. Final result - everyone was asking for the recipe!


This is a great, basic, can't-mess-up-no-matter-what quiche recipe. I substituted evaporated skim milk for the half & half, with no problems. I also added carmelized onions, 1/2 C. of shredded smoked gouda cheese and 4 slices of crumbled bacon. Highly recommended!