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September 1, 2009
The finished product

The finished product

Quiche is by now a standard in French cuisine, but it was originally a german dish. The word ‘quiche’ comes from the german word ‘Kuchen’ meaning cake. In English it is often simply referred to as ‘refrigerator pie.’

There’s something about quiche. It’s so remarkably light and yet unmistakably hearty. All this and it’s ridiculously easy to make. Impress your friends with this wonderfully simple recipe.

Traditionally quiche was made with only bacon. However, by now anything goes. Spinach, cheddar, and bacon are all common supplementary ingredients. Throw half a cup of sugar into the cream before baking and you have yourself a desert quiche. I’m a fan of using my leftovers, or stealing things from the cafeteria to use in other recipes, so that’s what I did.

This is what you’re gonna need to cook with:

These are the supplementary ingredients I stole from the cafeteria.

These are the supplementary ingredients I stole from the cafeteria.

  • 2 eggs
  • 1 cup heavy cream or half and half
  • 2 pinches of salt
  • 1 9 in. pie crust
  • anything else you want to put in there

and for the hardware:

  • toaster oven
  • something to bake in (I used custard cups I picked up at walmart for $4

Preheat your oven to 350 degrees.

In a medium sized mixing bowl mix together the eggs, cream, and salt.

Prepare your pie dish by lining it with the crust. Then evenly distribute whatever ingredients you still haven’t used at the bottom of the pie dish.

Pour the cream mixture into the pie dishes making sure not to fill them to the top. As it bakes the quiche will rise slightly.

And you’re done. Throw them into the oven and keep an eye on them. For a 9 in. pie it will take about 45 minutes. My custard cup sized pies were done in under 20. You know when it’s done by taking a sharp knife or a toothpick and puncturing the top. Press down near the incision. If liquid comes out it still needs a few more minutes in the oven. If it’s dry, it’s ready to come out.

You can really surprise your friends with this remarkably simple recipe. Quiche is usually served at just over room temperature, or cold. So go out, make a quiche, and have fun!

2 Comments leave one →
  1. September 3, 2009 11:26 am

    Inspired by your blog, I made quiche last night! I used 1 cup of milk instead of cream, and it worked well. Also, since I didn’t have a pie crust, I put bisquick mix in the batter. My “whatever you want to throw in there” was a mixture of Parmesan and cheddar cheese, along with leftover turkey and ham lunchmeat and a few spoonfuls of sun-dried tomatoes. It was a hit! Thanks!

  2. Heather permalink
    October 1, 2009 12:37 pm

    This is such a great idea! I’ve got a blog chronicling my experiences cooking in the dorm, but I’ve been having trouble making other than massive quantities of food to feed a family. I’ll have to try this out!

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