Basic Quiche

    50 min

    My mother created the ultimate basic quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes.

    240 people made this

    Serves: 6 

    • 4 eggs
    • 250ml double cream
    • 250ml milk
    • 1/8 teaspoon salt
    • 1/4 teaspoon white pepper
    • 1/8 teaspoon ground nutmeg
    • 100g Jarlsberg cheese, grated
    • 50g mozzarella cheese, grated
    • 1 (23cm) unbaked pastry case

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 220 C / Gas 7.
    2. In a large bowl, whisk together eggs, milk and cream. Season with salt, white pepper and nutmeg. Place grated Jarlsberg and mozzarella in the pastry case. Pour egg mixture over cheese.
    3. Bake in preheated oven for 15 minutes. Reduce heat to 180 C / Gas 4, and bake for 25 minutes, or until pastry is golden and filling is set. Allow to set 5 to 10 minutes before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (142)


    I use 3 eggs and 1 1/2 cups half and half or other cream for this. That allows room for 2 to 3 cups add-ins. the 4 eggs and 2 cups doesn't allow for enough add-ins without overflowing your pie crust.  -  19 Jun 2003  (Review from Allrecipes US | Canada)


    I made this for our Christmas brunch this year. Boy did I get a lot of compliments! I made it a few weeks before as a trial run and decided that I needed to make some changes. First change, I baked the DEEP PIE SHELL in the oven (unfilled) at around 325 or 350 for 10-15 minutes. Second, I reduced the half-and half to 1 1/2 cups and increased the eggs to 5. We found the quiche to be too custardy during our trial run. Third, we shredded around 8 oz of gruyere cheese. We didn't use it all, but mixed the amount that we wanted with the eggs. That way the bottom of the crust doesn't get too mushy. We placed ham on the top of the quiche and cooked it. (It will displace during cooking.) As far as the cooking temp and time, fool around with it. Drop the temp and prepare to cook longer. I say drop the temp b/c you don't want your pie shell to get too dark around the edges. I would say that it probably took us somewhere around 1 hr in cooking time. Final result - everyone was asking for the recipe!  -  02 Jan 2005  (Review from Allrecipes US | Canada)


    This is a great, basic, can't-mess-up-no-matter-what quiche recipe. I substituted evaporated skim milk for the half & half, with no problems. I also added carmelized onions, 1/2 C. of shredded smoked gouda cheese and 4 slices of crumbled bacon. Highly recommended!  -  22 Apr 2003  (Review from Allrecipes US | Canada)