Everyone needs a basic quiche recipe. This savory tart is the perfect make-ahead meal for brunches, lunches, and even dinner—but it’s not always the healthiest option. So how do you slash the fat without compromising the flavor?
Our basic quiche proves you can make a healthier—but just as indulgent—version. Make it, memorize the formula, then customize it with whatever ingredients you have on hand. Here’s how we pulled it off:
The Crust: The traditional quiche crust recipe—flour, butter, salt, and cold water—is a bit high in sat fat for our standards. For a healthier crust that captures the simplicity of the original recipe, Wholly Wholesome Organic Pie Dough (find it at Whole Foods) is, hands down, our top pick. No wonky ingredients, just flaky, buttery goodness. Try the whole-wheat version, which has over 2g of fiber per serving. For gluten-free crust, try making a quinoa pie crust or a sweet potato crust.
The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the sat fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg, and fresh herbs such as chives, oregano, parsley, or tarragon.
The Filling: For a 9-inch quiche crust, you’ll need about 1 ½ cups total of pre-cooked veggies, plus a little cheese. Meat is optional, but a small amount of bacon or ham gives a big flavor boost. For veggies, we love sliced mushrooms, broccoli or cauliflower florets, cubed sweet potatoes, diced bell peppers, or sliced cherry tomatoes. Choose a lower-fat cheese such as Parmesan cheese, goat cheese, feta cheese mozzarella, or Ricotta.
1/2 (14.1-ounce) package refrigerated or frozen pie dough (such as Wholly Wholesome Organic Pie Dough)
1 ⅓ to 1 ½ cups 2% milk
3 large eggs
⅛ teaspoon ground nutmeg
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 to 2 tablespoons freshly chopped chives
1 teaspoon olive oil
1 ½ cups sliced cremini mushrooms
3 slices center-cut bacon, cooked and crumbled
¼ cup freshly grated Parmesan cheese
Est. added sugars 0g
Calcium 10% DV
Potassium 4% DV
How to Make It
Preheat oven to 400°.
Pre-bake the crust: Roll dough to fit slightly larger than a 9-inch fluted tart pan. Press dough into fluted edges of pan, trimming off excess pieces if needed. Poke several holes in the crust with a fork. Line crust with parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 10 minutes. Remove weights and foil, and bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 375°.
Cook the mushrooms: Heat a medium skillet over medium heat. Pour in oil, add mushrooms, and saute until softened and browned, about 5 minutes. Set aside.
Prepare the custard: In a large bowl, whisk together eggs, milk, chives, nutmeg, salt, and pepper.
Assemble the quiche: Spoon the mushrooms, bacon, and cheese into the crust. Pour in egg mixture and carefully transfer to oven.
Bake until set (a knife inserted into the center should come out clean), about 35 to 40 minutes. Let cool at least 10 minutes. Cut into 6 wedges and serve warm or at room temperature.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.