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  • 1/2 to 1 cup shredded cheese (2 to 4 oz.)
  • 1 baked pie crust (9-inch, deep-dish size if frozen)
  • 1/2 to 1 cup filling (any cooked foods, not raw)
  • 6 eggs
  • 3/4 cup milk (or half-and-half)
  • 1/2 tsp. dried thyme leaves OR other herb
  • 1/2 tsp. salt
  1. Bake your pie shell first to avoid a soggy crust.
  2. HEAT oven to 375°F. SPREAD cheese evenly in bottom of pie shell.
  3. TOP with filling in an even layer. Pieces should be cut fairly small and drained well.
  4. BEAT eggs, milk, thyme and salt in medium bowl until blended. Carefully POUR over filling in pie shell.
  5. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. (Cheese fillings: Quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.)
  6. LET STAND 5 minutes.