Basic Cheese Quiche



  • 1/2 to 1 cup shredded cheese (2 to 4 oz.)
  • 1 baked piecrust (9-inch)
  • 1/2 to 1 cup filling (see below)
  • 6 EGGS
  • 1 cup milk
  • 1/2 tsp. dried thyme leaves OR other herb
  • 1/2 tsp. salt


  1. HEAT oven to 375°F.
  2. SPREAD cheese evenly in bottom of pie shell.
  3. TOP with filling in an even layer. BEAT eggs, milk, thyme and salt in medium bowl until blended.
  4. Carefully POUR over filling in pie shell.
  5. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
  6. LET STAND 5 minutes.
  7. CUT into wedges.
  8. Make fillings from your favorite foods or from leftovers. Use a combination of cheese, meat, seafood or poultry and vegetables.
  9. Filling ingredients should be cooked, not raw.
  10. Pieces should be cut fairly small and drained well.
  11. Some classic filling combinations are Cheddar cheese and ham or sautéed onion, bacon and Swiss Gruyere cheese.



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