This easy quiche recipe is made from scratch and is perfect for breakfast, lunch, or dinner. With a buttery, flaky crust and a savory filling of chicken sausage, green onions, and cheddar cheese, it’s a delicious and satisfying dish that’s sure to please everyone at your table.
Why You’ll Love This Recipe
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Made from Scratch: The homemade dough adds a delicious, buttery texture that store-bought crusts can’t match.
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Versatile Filling: You can customize the filling with your favorite meats, cheeses, or vegetables to suit your tastes.
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Quick and Easy: Despite being made from scratch, this quiche comes together quickly—prep time is just 20 minutes, and it’s ready in under an hour.
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Perfect for Any Meal: This quiche is great for breakfast, lunch, or dinner and can be served warm or at room temperature.
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Freezer-Friendly: Make it ahead and freeze for a quick meal later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pie Dough:
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1 cup unsalted butter, cold
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2 cups all-purpose flour (250 grams)
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½ teaspoon baking powder
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1 teaspoon salt
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½ cup buttermilk, cold (see note below for buttermilk substitute)
For the Quiche Filling:
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4 green onions, chopped (substitute with leeks if desired)
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3 oz chicken sausage, diced (1 link)
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1 cup shredded cheddar cheese, divided (sharp cheddar or medium/mild cheddar work best)
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6 eggs, at room temperature
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¾ cup whole milk (use cream for more richness)
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¼–½ teaspoon salt (to taste)
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¼ teaspoon chicken bouillon powder (optional, or use more salt)
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¼ teaspoon ground black pepper
Directions
1. Make the Dough:
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Grate the cold butter using the shred side of a box grater into a large bowl.
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Add the flour, baking powder, and salt, and mix them together with your fingertips.
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Add the cold buttermilk and mix until the dough just comes together. Avoid kneading it.
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Divide the dough into 2 equal portions. Shape each portion into a circle, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Prepare the Filling:
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In a large bowl, whisk together the eggs, milk (or cream), salt, pepper, and chicken bouillon powder (if using).
3. Preheat the Oven:
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Preheat your oven to 375°F (190°C).
4. Roll Out the Dough:
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Take one half of the chilled dough and place it on a generously floured surface.
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Roll the dough out into a circle about 13 inches in diameter.
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Place the dough into a 9-inch pie pan and press it into the edges of the pan. Trim any excess dough from the edges and press around the rim to create a decorative border.
5. Assemble the Quiche:
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Add the chopped sausage, ¾ cup of cheese, and green onions to the pie crust, spreading them out evenly.
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Pour the egg mixture over the ingredients in the pie crust, then sprinkle the remaining cheese on top.
6. Bake the Quiche:
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Carefully place the pie pan in the preheated oven.
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Bake for 30–35 minutes or until the quiche is set in the middle and the top is lightly golden.
7. Cool and Serve:
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Let the quiche cool for about 5 minutes before slicing and serving.
Servings and timing
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Notes
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Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1½ teaspoons of vinegar or lemon juice to a ½ cup measuring cup, then filling it with regular milk to make ½ cup. Let it sit for 5 minutes to thicken.
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Extra Dough: This recipe makes enough dough for two quiches. If you want to make a second quiche, just save the other portion of dough for later!
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Freezing: This quiche can be frozen after baking. Just wrap it tightly in plastic wrap and foil and store in the freezer for up to 2 months. To reheat, bake at 350°F (175°C) for about 10–15 minutes or until warmed through.
Variations
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Vegetarian Quiche: Skip the chicken sausage and add more vegetables such as mushrooms, spinach, or bell peppers.
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Different Meats: Swap the chicken sausage with ham, bacon, or turkey sausage for different flavors.
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Cheese Options: Try different cheeses like Swiss, Gruyère, or feta for a change in flavor.
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Herb Variations: Experiment with fresh herbs like parsley, thyme, or rosemary for added flavor.
Storage/Reheating
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Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat: To reheat, place slices of quiche in the microwave for 30–45 seconds or bake in the oven at 350°F for about 10 minutes until heated through.
FAQs
Can I make this quiche ahead of time?
Yes! You can prepare the quiche a day ahead and refrigerate it. Just bake it the day of, or reheat it in the oven.
Can I make this crustless?
Yes, you can make this quiche crustless by simply greasing your pie pan and pouring the filling into it directly. It may bake a bit quicker, so keep an eye on it.
How do I prevent the quiche from becoming watery?
Be sure to drain any excess liquid from ingredients like vegetables or sausage before adding them to the quiche. This will prevent extra moisture from affecting the texture.
Can I freeze this quiche?
Yes, you can freeze it after baking. Wrap it tightly and store in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F for about 10-15 minutes.
Conclusion
This Easy Quiche Recipe is perfect for any meal and a delicious way to enjoy a savory pie with a simple homemade crust. Whether you make it for breakfast, brunch, lunch, or dinner, it’s a comforting and satisfying dish that’s as easy to prepare as it is to enjoy!
Print
Easy Quiche Recipe
- Total Time: 55 minutes
- Yield: 6 servings
Description
This easy quiche recipe is made from scratch and is perfect for breakfast, lunch, or dinner. With a buttery, flaky crust and a savory filling of chicken sausage, green onions, and cheddar cheese, it’s a delicious and satisfying dish that’s sure to please everyone at your table.
Ingredients
For the Pie Dough:
1 cup unsalted butter, cold
2 cups all-purpose flour (250 grams)
½ teaspoon baking powder
1 teaspoon salt
½ cup buttermilk, cold (see note below for buttermilk substitute)
For the Quiche Filling:
4 green onions, chopped (substitute with leeks if desired)
3 oz chicken sausage, diced (1 link)
1 cup shredded cheddar cheese, divided (sharp cheddar or medium/mild cheddar work best)
6 eggs, at room temperature
¾ cup whole milk (use cream for more richness)
¼–½ teaspoon salt (to taste)
¼ teaspoon chicken bouillon powder (optional, or use more salt)
¼ teaspoon ground black pepper
Instructions
- Make the Dough:
- Grate the cold butter using the shred side of a box grater into a large bowl.
- Add the flour, baking powder, and salt, and mix them together with your fingertips.
- Add the cold buttermilk and mix until the dough just comes together. Avoid kneading it.
- Divide the dough into 2 equal portions. Shape each portion into a circle, wrap in plastic wrap, and refrigerate for 30 minutes.
- Prepare the Filling:
- In a large bowl, whisk together the eggs, milk (or cream), salt, pepper, and chicken bouillon powder (if using).
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Roll Out the Dough:
- Take one half of the chilled dough and place it on a generously floured surface.
- Roll the dough out into a circle about 13 inches in diameter.
- Place the dough into a 9-inch pie pan and press it into the edges of the pan. Trim any excess dough from the edges and press around the rim to create a decorative border.
- Assemble the Quiche:
- Add the chopped sausage, ¾ cup of cheese, and green onions to the pie crust, spreading them out evenly.
- Pour the egg mixture over the ingredients in the pie crust, then sprinkle the remaining cheese on top.
- Bake the Quiche:
- Carefully place the pie pan in the preheated oven.
- Bake for 30–35 minutes or until the quiche is set in the middle and the top is lightly golden.
- To check for doneness, insert a knife into the center; it should come out clean.
- Cool and Serve:
- Let the quiche cool for about 5 minutes before slicing and serving.
Notes
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1½ teaspoons of vinegar or lemon juice to a ½ cup measuring cup, then filling it with regular milk to make ½ cup. Let it sit for 5 minutes to thicken.
- Extra Dough: This recipe makes enough dough for two quiches. If you want to make a second quiche, just save the other portion of dough for later!
- Freezing: This quiche can be frozen after baking. Just wrap it tightly in plastic wrap and foil and store in the freezer for up to 2 months. To reheat, bake at 350°F (175°C) for about 10–15 minutes or until warmed through.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
