Easy Cheesy Quiche.

  • Yield: 2 quiches - about 8 servings


  • 2 9-inch deep dish pie crusts (I used Mrs. Smith’s frozen pie crust)
  • 1 Tablespoon butter
  • 1 medium onion, finely chopped
  • 2 cups (8 oz) cheese (any type – I used Cabot extra sharp cheddar because it’s my favorite), shredded
  • 4 eggs, slightly beaten
  • 2 cups evaporated milk
  • 1/2 teaspoon salt
  • pepper, to taste
  • nutmeg, for sprinkling
  • I used 8 oz sliced mushrooms and a few handfuls of baby spinach for my veggie quiche, and 1/4 lb diced ham for my ham quiche! I think it could handle about a cup of extra ingredients, but I didn’t actually measure my cooked mushrooms. Sorry Charlie.


  1. Preheat oven to 450.
  2. Melt butter in a skillet over medium heat, and saute onions for 5-8 minutes until soft but not browned. Remove the onions from the skillet and set aside. If you’re using additional veggies that need to be cooked, add a little more butter or olive oil to the pan and cook the veggies. (If using mushrooms/spinach, cook the ‘shrooms for 5-7 minutes and add the spinach at the end for a minute, until wilted.) You want the vegetables to have cooked enough that they release their moisture and don’t make your quiche soggy.
  3. Prick the pie crust with a fork a few times, and pre-bake the crust for 3-5 minutes.
  4. Whisk eggs, evaporated milk, salt, and pepper in a medium bowl.
  5. Create layers in your pie crusts: onions and half of the cheese, then meat and/or veggies, then pour on the egg mixture, dividing it evenly between the two quiches. Add the remaining cup of cheese on top, and sprinkle with nutmeg.
  6. Bake for 13 minutes at 450, then reduce heat to 350 and bake for 25-30 minutes more. Keep an eye on the crust, and if it’s getting too brown, tent the quiches with foil.The quiche should be brown on top but slightly jiggly in the center when you take it out of the oven, since it will continue to cook and set when it’s cooling. Let stand for 15 minutes before slicing.


At my grocery store, evaporated milk comes in 12 oz or 5 oz cans. I can’t explain this phenomenon. This recipe calls for 2 cups, or 16 oz, so you’re going to have an extra ounce, and I don’t recommend just throwing it in, because I tried that and thought the quiche was a little wet, even though it was probably my imagination. Ooh ooh, maybe we should just make 3 quiches next time!