Best Quiche Recipe | Kid Friendly Breakfast | Busy Little Chefs (2024)

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I remember when my boys would not eat eggs. I was worried, because I make so many recipes with eggs. Stress was setting in, and I felt like this was not going to happen.

Then, one day when Brody was about 4 (8 now) he began eating eggs. It started with scrambled, to hard boiled, then open to lots of recipes. The one he love the most was this Best Quiche Recipe, and he called it the “egg pie”.

This isn’t sweet, but it does have pie crust and looks like a pie. I love that he called it that, and I still ask him to this day if he wants to make an egg pie. This was the start of a delicious tradition.

SECRETS TO A GREAT QUICHE

There’s a science to making a quiche. You need to have just the right ratios for that fluffy, flaky deliciousness. I stumbled across this great article called “The Secrets to a Great Quiche”. I actually picked up a couple tips that I’m really happy about.

SIMPLE INGREDIENTS

• • • Pie crust
    • Eggs
    • Half & Half
    • Veggies
    • Cheese
    • Bacon – optional

IS A PRE-MADE PIE CRUST A GOOD OPTION?

Yes, I have bought and made homemade pie crust, and have found them to be great options. I’ve even tried the Gluten free, and whole wheat pie crusts and really liked them.

3 Great Options:

• • • Make a homemade pie dough (A pie dough recipe)
    • Buy a pre-made frozen pie crust
    • Buy a refrigerated pie crust

If you want to have fun with the kids and teach them the whole process, then I suggest you make the pie dough with them. Otherwise, buying a pre-made one will make this incredibly quick, and simple.

We loaded this up with lots of veggies, like bell peppers, mushrooms, onions, broccoli, Gruyère cheese, and bacon. If you take out the bacon, you now have a vegetarian Quiche. Voila!

EASY STEPS

• Prepare pie crust.
• Blind bake the pie crust, or brush pastry crust with egg white (this prevents a soggy crust).This step is optional.
• Prepare ingredients: shred cheese cut & sauté veggies, and cook bacon.
• Prepare egg mixture.
• Add ingredients to the pie crust.
• Pour egg mixture over pie crust and fillings.
• Top with additional cheese if desired.
• Bake until eggs are set.
• Cool for 8-12 minutes before serving.

We used Gruyère cheese for this recipe, but you can also use Swiss or another favorite. The classic French Quiche Lorraine which is popular and known to have originated in France, actually originated in Germany. How’s that for some fun trivia?

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CAN I MAKE A QUICHE AHEAD OF TIME?

Yes, that’s what I love about making quiche. It doesn’t last long in our house, but you can refrigerate and freeze them. If refrigerated, it should be consumed with 3-4 days while still fresh, and up to 3-4 in the freezer. I usually make 2 whole pies, and sometimes I will make mini’s in muffin tins and freeze them.

TIPS

1. If you’re going to make a quiche, then I suggest making an extra to keep it in the freezer. These are great to have ready for breakfast, lunch, or dinner.
2. For quicker preparation, use a refrigerated pie crust. It’s ready to go!
3. If edges are browning too quickly before the filling has set, then add foil strips around the edges to keep from burning.

The kids wanted to make their own mini quiche pots, and I thought it was a great idea. I’m always trying to encourage them to be creative in the kitchen, and try new things. So far it’s working!

Make sure to spray the ramekins with non-stick spray before baking, this way they will pop right out. Also, these are great if you make extra either in ramekins, or muffin tins and freeze them for later.

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