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Snapshot Cooking
updated Nov 21, 2019
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Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.
When you start with a store-bought crust and use add-ins that require little (if any) pre-cooking, a golden, custardy quiche is just as easy to whip up as your trusty weeknight frittata. Each of these five recipes starts with the same basic formula, but boasts a different flavorful mix-in and unique variety of cheese.
Whether you’re looking for a hearty bacon-packed breakfast quiche or a lighter spinach quiche to welcome the warm spring weather, we’ve got just the one for you.
5 Snapshot Recipes for 5-Ingredient Quiches
- The crust: Each recipe uses one of two pie crusts from a (14.1-ounce) package of refrigerated pie crusts, such as Pillsbury Refrigerated Pie Crusts (with the exception of the mini quiche, which uses both crusts).
- The dairy: These quiches can be successfully made with whole milk, half-and-half, or heavy cream — or any combination of the three. Whole milk will give you the lightest quiche, while heavy cream will yield the richest quiche.
- The filling formula: In addition to the 1 1/2 cups of dairy, each recipe calls for 1 1/2 cups of grated cheese (with the exception of the mini quiche, which calls for 3/4 cup), one additional mix-in (such as broccoli or bacon), 1 teaspoon kosher salt, and freshly ground black pepper.
- Serving the quiche: After baking, cool each quiche at least 20 minutes. Serve cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.
First, Blind-Bake the Crust
For each of the recipes below (with the exception of the mini quiche), roll out the pie crust and fit into a 9-inch standard pie plate (NOT deep dish). Fold the overhang underneath and crimp. Freeze 30 minutes. Heat oven to 350°F.
Line crust with parchment paper; fill with pie weights or beans. Bake 20 minutes on lowest oven rack. Remove weights and parchment. Bake until starting to brown, 10 to 15 minutes more. Set aside to cool slightly. Meanwhile, cook the filling ingredients, then assemble the quiche as instructed below.
Broccoli Cheddar Quiche
The mix-in: 3 cups chopped broccoli florets (from one 8-ounce head broccoli)
The cheese: 1 1/2 cups grated sharp cheddar, part-skim low-moisture mozzarella, or a mix of the two
While the crust is baking, heat 1 tablespoon olive oil in a large skillet over medium-high. Add the broccoli and season with 1/4 teaspoon kosher salt. Cook until tender and charred in spots, 4 to 5 minutes.
Whisk 3 large eggs, 1 1/2 cups dairy, 1 teaspoon kosher salt, and several grinds pepper in a medium bowl until combined. Sprinkle half the cheese over the crust. Top with the broccoli, then remaining cheese. Pour egg mixture over toppings. Bake until edges are set but quiche still jiggles just a little in the center, 30 to 40 minutes.
Ham and Cheese Quiche
The mix-in: 1 1/2 cups diced cooked ham
The cheese: 1 1/2 cups grated sharp cheddar, Swiss, or a mix of the two
Whisk 3 large eggs, 1 1/2 cups dairy, 1 teaspoon kosher salt, and several grinds pepper in a medium bowl until combined. Sprinkle half the cheese over the crust. Top with the ham, then remaining cheese. Pour egg mixture over toppings. Bake until edges are set but quiche still jiggles just a little in the center, 30 to 40 minutes.
Cheesy Spinach Quiche
The mix-in: 2 cups fresh baby spinach (do not need to cook first) or 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed very dry
The cheese: 1 1/2 cups grated smoked Gouda
Whisk 3 large eggs, 1 1/2 cups dairy, 1 kosher teaspoon salt, and several grinds pepper in a medium bowl until combined. Sprinkle half the cheese over the crust. Top with the spinach, then remaining cheese. Pour egg mixture over toppings. Bake until edges are set but quiche still jiggles just a little in the center, 30 to 40 minutes.
Bacon and Cheese Breakfast Quiche
The mix-in: 8 slices bacon, cooked and crumbled
The cheese: 1 1/2 cups grated Gruyère
Whisk 3 large eggs, 1 1/2 cups dairy, 1 teaspoon kosher salt, and several grinds pepper in a medium bowl until combined. Sprinkle half the cheese over the crust. Top with the bacon, then remaining cheese. Pour egg mixture over toppings. Bake until edges are set but quiche still jiggles just a little in the center, 30 to 40 minutes.
Mini Quiche Cups
The mix-in: 1 medium bell pepper, finely diced (or a variety of mini sweet peppers, finely diced)
The cheese: 1 1/2 cups grated Monterey Jack or pepper Jack
Heat oven to 350°F. Spray a nonstick 24-cup mini muffin tin with cooking spray. Unroll both pie crusts and use a 2 1/2- or 3-inch round cookie cutter to cut out 24 rounds. Fit into cups of the muffin tin.
The cheese: 1 1/2 cups grated Monterey Jack or pepper Jack
Heat oven to 350°F. Spray a nonstick 24-cup mini muffin tin with cooking spray. Unroll both pie crusts and use a 2 1/2- or 3-inch round cookie cutter to cut out 24 rounds. Fit into cups of the muffin tin.
Whisk 3/4 cup dairy, 1 large egg and 1 large egg yolk, 1/4 teaspoon kosher salt, and several grinds pepper in a medium bowl until combined. Sprinkle half the cheese into the muffin tin cups. Add the pepper, followed by remaining cheese. Pour egg mixture over top, dividing it evenly between cups. Bake until the filling of each mini quiche is puffed and set, 20 to 25 minutes. Cool 10 minutes before serving.
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