Use-It-Up Quiche
Introduction
There’s a particular comfort in the warm, savory scent of eggs and cheese baking together — a delicate, buttery pastry crust giving way to a tender, custardy interior studded with colorful vegetables. The Use-It-Up Quiche is exactly that: an aromatic, golden-edged pie that tempts you with the first crack of its surface, rewards you with a silky mouthfeel, and settles into a satisfying balance of creaminess and gentle bite from the veggies. It’s the kind of dish that makes a gray morning feel brighter and a casual gathering feel intentionally homey.
This quiche is perfect for cozy weekend breakfasts, streamlined weeknight dinners, potlucks, or as a make-ahead centerpiece for brunch. It’s forgiving (ideal for cleaning out the fridge), quick enough to be a weeknight go-to, and elegant enough to serve when friends come by. Keep reading for everything you need to make a reliably delicious quiche that uses what you already have on hand.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes (including cool-down)
- Servings: 6 slices
- Difficulty Level: Easy — great for beginners
Nutrition Highlights
Approximate nutrition per serving (1 of 6 slices). Values are estimates calculated using USDA FoodData Central average entries for each ingredient and cross-checked with standard nutrition references such as Mayo Clinic guidance for portioning and dietary breakdowns.
- Calories: ~270 kcal
- Protein: ~13 g
- Carbohydrates: ~14 g
- Fat: ~17 g
- Fiber: ~0.5–1 g
- Sodium: ~350–500 mg (varies significantly by cheese and crust brand)
Notes on accuracy: These are approximate values; exact numbers will vary if you swap milk types (skim vs whole), use different cheeses, or choose a light or full-fat pie crust. For precise tracking, weigh your specific ingredients and consult your preferred nutrition database or the USDA FoodData Central.
Perfect For…
- Stretching groceries into a satisfying meal: This recipe shines when you want to use odds-and-ends — a handful of veggies, a chunk of leftover cheese, or an extra carton of eggs.
- Brunch and entertaining: Elegant-looking but low-effort, it’s a guilt-free showstopper.
- Batch cooking and leftovers: Makes great lunch boxes, slices reheat well, and it’s easy to freeze for later.
- Comfort without complication: Warm, savory, and nostalgic — it’s an instant cozy classic.
Preparation Guide
Ingredients
- 6 large eggs
- 1 cup (240 ml) milk (whole milk recommended for creaminess; 2% works too)
- 1 cup shredded cheese (about 4 oz / 113 g; cheddar, Gruyère, or your favorite)
- 1 cup chopped vegetables (e.g., bell peppers, spinach, onions — roughly 1 cup total)
- 1 pre-made 9-inch pie crust (unbaked)
- Salt and freshly ground black pepper to taste
Optional ingredients and substitutions
- 1/2 cup cooked bacon or ham (for a meat version)
- 1/4 tsp nutmeg for a traditional quiche note
- 1/2 cup cream or half-and-half instead of milk for extra richness
- Dairy-free: use a plant-based milk + 1/4 cup silken tofu blended for texture and a dairy-free cheese
- Gluten-free: use a store-bought or homemade gluten-free pie crust or make it crustless (see variations)
Method & Process
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs and milk until smooth and slightly frothy.
- Stir in the shredded cheese, chopped vegetables, salt, and pepper. Add any optional mix-ins now.
- Place the pre-made pie crust into a 9-inch pie dish (follow crust package instructions if prebaking is required). Pour the egg mixture into the crust, distributing fillings evenly.
- Bake for 30–35 minutes or until the quiche is set in the center and lightly golden on top. A knife inserted into the center should come out mostly clean.
- Allow to cool for 10–15 minutes before slicing and serving — this helps it finish setting and makes neater slices.
Practical tips
- Avoid overmixing: whisk eggs and milk until combined but don’t incorporate too much air — this prevents an overly puffy, eggy texture that collapses.
- Precook watery vegetables: if using mushrooms, zucchini, or very watery greens, sauté briefly to reduce moisture so the quiche isn’t soggy.
- Check doneness near the end: ovens vary — start checking at 25 minutes. The center should be just set; it will continue to firm as it cools.
- For an extra-golden top, broil for 1 minute at the end — watch closely to avoid burning.
Serving Suggestions
- Classic brunch: serve warm slices with a simple green salad tossed with lemon vinaigrette.
- Coffee/tea pairing: a slice pairs beautifully with bright coffee or a floral tea for a calmer morning.
- Light accompaniment: offer crusty bread or toasted baguette slices and a smear of butter.
- Casual snack or picnic: cool slices are portable and tasty cold — pack with cherry tomatoes and grapes.
- Make it breakfast-for-dinner: add roasted potatoes or sautéed greens on the side for a heartier plate.
Storage Instructions
- Room temperature: Do not leave quiche out for more than 2 hours (USDA food safety guidance).
- Refrigerator: Store in an airtight container or wrapped in foil/plastic wrap for up to 3–4 days.
- Freezer: Quiche freezes well. Wrap tightly and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat at 350°F (175°C) until warmed through (about 15–20 minutes).
Chef’s Advice
- Best cheese choices: A sharper cheddar provides savory punch; Gruyère gives a nutty, classic quiche flavor; a mix enhances complexity.
- Texture keys: Aim for a custardy interior — don’t overbake. The center should wobble slightly when you remove it.
- Doneness cues: Color and the knife test are more reliable than timing alone. If the inserted knife comes out wet with raw egg, bake a few more minutes.
- Crust crispness: If you like a crisper bottom, blind-bake the crust for 8–10 minutes before adding the filling, especially if using a very wet filling.
Creative Twists
- Mediterranean: Swap in crumbled feta, sun-dried tomatoes, olives, and a handful of chopped spinach. Add oregano and a squeeze of lemon zest.
- Bacon & Caramelized Onion: Sauté onions slowly until golden and sweet, stir in crisped bacon, and use sharp cheddar for a savory upgrade.
- Crustless Veggie Quiche: Omit the pie crust, pour the filling into a well-greased pie dish or casserole, and bake — lower carbs and a lighter texture.
- Dairy-Free / Vegan (advanced): Blend 12 oz silken tofu with 1/4 cup unsweetened plant milk, 2 tbsp chickpea flour, kala namak (for an eggy sulfur note), and your veggies; bake in a gluten-free crust.
- Southwestern: Add roasted poblano peppers, pepper jack cheese, and chopped cilantro; top with avocado and salsa when serving.
All Your Questions Answered
Q: Can I use a store-bought crust that’s already prebaked?
A: Yes — if the crust is prebaked, simply pour in the filling and reduce overall bake time slightly; check for doneness starting at 20 minutes.
Q: My quiche was watery — how do I prevent that?
A: Precook high-moisture vegetables (mushrooms, zucchini, spinach), drain well, and pat dry before adding. Avoid adding raw watery vegetables straight from thawed frozen packages.
Q: How do I make it lighter/healthier?
A: Use low-fat milk or 1 cup unsweetened almond milk + 1/4 cup Greek yogurt, reduce cheese to 3/4 cup, use more vegetables, or make it crustless.
Q: Can I make this ahead and reheat?
A: Absolutely. Refrigerate for up to 3 days. Reheat individual slices in a 350°F oven for 10–12 minutes or microwave for 1–2 minutes (texture will be softer).
Q: Is it safe to freeze?
A: Yes — freeze whole or in portions up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven until warmed through.
Conclusion
Give this Use-It-Up Quiche a try next time you want something simple, adaptable, and comforting — it’s one of those recipes that rewards small improvisations and turns kitchen leftovers into something celebration-worthy. For additional inspiration and a slightly different approach to the same idea, I found Real Simple’s take on a use-it-up quiche helpful for workflow and ingredient swaps, and Food.com’s basic version is a great reference for small variations and community tips: Real Simple’s Use-It-Up Quiche and Food.com’s Basic “Use-It-Up” Quiche Recipe.
If you make this, I’d love to hear which mix-ins you used — share a photo or comment and join the conversation. Happy baking!
Print
Use-It-Up Quiche
- Total Time: 50 minutes
- Yield: 6 slices 1x
- Diet: Vegetarian
Description
A comforting quiche made with eggs, cheese, and colorful vegetables, perfect for brunch or using up leftovers.
Ingredients
- 6 large eggs
- 1 cup (240 ml) whole milk
- 1 cup shredded cheese (about 4 oz / 113 g; cheddar or Gruyère)
- 1 cup chopped vegetables (e.g., bell peppers, spinach, onions)
- 1 pre-made 9-inch pie crust (unbaked)
- Salt and freshly ground black pepper to taste
- Optional: 1/2 cup cooked bacon or ham
- Optional: 1/4 tsp nutmeg
- Optional: 1/2 cup cream or half-and-half instead of milk
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs and milk until smooth and slightly frothy.
- Stir in the shredded cheese, chopped vegetables, salt, and pepper. Add any optional mix-ins now.
- Place the pre-made pie crust into a 9-inch pie dish and pour the egg mixture into the crust, distributing fillings evenly.
- Bake for 30–35 minutes or until the quiche is set in the center and lightly golden on top.
- Allow to cool for 10–15 minutes before slicing and serving.
Notes
For best results, avoid overmixing the egg mixture and precook watery vegetables to prevent a soggy quiche.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 370mg
