This basic farmhouse quiche recipe is the kind of meal that you can throw together last minute when you either run out of time or forget to make a dinner plan. It’s an excellent way to use up excess eggs and all the little bits of meat and veggies left-over from previous meals. Below is my basic quiche recipe.
One of the first dishes I ever cooked was a quiche. In my mind at the time, it was difficult! I obviously didn’t know much about cooking anything, so of course it was hard!
A few years later, we stayed at a Bed and Breakfast and were served a delicious quiche. The cook commented on how easy it was to make, so I decided to try again. It really is so easy and has now become a dish that I make so often my family kinda groans about it!
If you don’t know, this Spatchcock chicken recipe is another go-to, and in that post I also share the book I learned to cook from (and feed my family of hungry boys)!
Quiche is basically an egg pie. You can find crustless quiche recipes, but my recipe starts with a pie crust. Everything is better with pie crust! This quiche and homemade cocoa cream pie are some of my favorite ways to use pie crust!
The quiche filling is made of only eggs, cheese, and milk! There are many variations, but you can make a delicious meal with just these few ingredients. It should have a light, fluffy texture when finished….almost like a custard.
Hey there, foodie fam! If you’re craving a slice of that savory, eggy goodness called quiche but ain’t got no cream in the fridge—or just wanna keep things a bit lighter—I’ve got your back. Today, we’re diving into the world of quiche recipe without cream, and trust me, it’s just as delish as the classic. I’m gonna walk ya through how to make a quiche that’s still creamy and packed with flavor, using stuff you probably already got at home. Whether it’s for a lazy brunch or a quick dinner, this dish is a game-changer. So, let’s get crackin’ (pun totally intended)!
What’s Quiche Anyway, and Why Skip the Cream?
Quiche is basically a fancy egg pie baked in a flaky crust filled with a custard made of eggs and usually some kinda dairy. It’s a brunch superstar, but honestly, it’s awesome any time of day. The traditional vibe often calls for heavy cream to get that rich, velvety texture. But here’s the deal cream can be a bit heavy on the tummy (and the calories, if ya care ‘bout that). Plus, not everyone’s got it lying around.
Skipping cream don’t mean you’re sacrificing taste, though. With the right swaps, like regular milk or even a sneaky bit of yogurt, you can still get that smooth custard feel. I’ve messed around in my kitchen plenty, and lemme tell ya, a no-cream quiche can be just as mouthwatering. It’s also great if you’re watching dairy or just wanna use what’s in the pantry.
My Go-To Quiche Recipe Without Cream: Step-by-Step
Alright, let’s cut to the chase and make this bad boy. This recipe is simple enough for newbies but tasty enough to impress your crew. We’re using milk instead of cream, and I’ll toss in some tips to keep it lush. Here’s what you need and how to do it.
Ingredients for a Basic No-Cream Quiche
| Ingredient | Amount | Notes |
|---|---|---|
| Pie Crust (store-bought or homemade) | 1 (9-inch) | Pre-bake it to avoid a soggy bottom. |
| Eggs | 5 large | The base of your custard. |
| Milk | 3/4 cup | I use 1% or 2%, but any works. |
| Cheese (shredded or cubed) | 3/4 cup | Cheddar, gruyere, or whatever ya got. |
| Spinach (frozen or fresh) | 1 cup | Thaw and squeeze if frozen; chop if fresh. |
| Ham (diced, cooked) | 1 cup | Optional, or swap for bacon or nada. |
| Salt | 1/2 teaspoon | Skip if your add-ins are salty. |
| Black Pepper | 1/4 teaspoon | For a lil’ kick. |
| Nutmeg | Pinch | Trust me, adds depth. |
Equipment You’ll Need
- 9-inch pie dish
- Mixing bowl and whisk
- Baking sheet (just in case of spills)
- Fork (for poking crust)
Steps to Quiche Perfection
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Preheat and Prep That Crust: Fire up your oven to 375°F (190°C). If your pie crust ain’t pre-baked, you gotta do a quick “blind bake” to keep it from getting mushy. Line the crust with parchment paper, toss in some pie weights or dry beans, and bake for ‘bout 10 minutes. Take out the weights, poke the bottom with a fork a few times, and give it another 3-5 minutes ‘til it’s lightly golden. Drop the oven temp to 350°F (177°C) after.
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Mix Up the Custard: In a big ol’ bowl, whisk together them 5 eggs and 3/4 cup of milk ‘til smooth. Add in the salt, pepper, and a tiny pinch of nutmeg. This mix is gonna be your creamy base, even without cream. Milk does the trick just fine if you get the ratio right.
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Add Your Goodies: Toss in the cheese, spinach, and ham (or whatever fillings you’re vibin’ with). Stir it up so everything’s mixed nice and even. If your spinach is wet, make sure to squeeze out the extra liquid, or you’ll end up with a watery mess. Been there, done that, ain’t fun.
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Assemble and Bake: Pour this whole shebang into your pre-baked crust. Make sure it’s spread out evenly. Pop it on a baking sheet (for easy handling and spill protection), and slide it into the oven at 350°F. Bake for 40-50 minutes, or ‘til a knife stuck in near the edge comes out clean. The center should be set but still a lil’ jiggly—that’s perfect.
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Cool and Serve Let it chill for 5-10 minutes before slicing It’s great warm, but honestly, room temp quiche is my jam too Dig in and enjoy the creamy, eggy goodness without a drop of cream!
Why This No-Cream Quiche Works Like a Charm
You might be wonderin’, “How’s this gonna be creamy without cream?” Well, here’s the secret sauce (or, ya know, secret milk). Eggs are the real MVP here—they set up into a custard that’s naturally soft. Milk adds enough liquid and fat to keep things smooth without weighin’ ya down. I’ve found that using a slightly higher egg-to-milk ratio than some classic recipes helps it hold together better. Plus, cheese melts in and gives that extra richness. It’s like a lil’ hug in every bite.
Another trick I’ve picked up is cubing the cheese instead of shredding it I stumbled on this idea while flippin’ through some old cooking mags, and it’s a game-changer. You get these melty pockets throughout the quiche, makin’ it feel indulgent even without the heavy stuff
Swaps and Variations for Your No-Cream Quiche
One of the best things ‘bout quiche is how you can make it your own. Don’t got spinach? No worries. Ain’t into ham? Skip it. Here’s some ideas to mix it up while keepin’ the no-cream vibe strong.
- Dairy Alternatives: If milk ain’t your thing, try unsweetened almond milk or oat milk. They won’t be quite as rich, but they work in a pinch. I’ve tried almond milk once when I was outta regular, and it wasn’t half bad—just a bit lighter.
- Veggie Vibes: Swap spinach for broccoli, mushrooms, or bell peppers. Just make sure to cook ‘em a bit first to get rid of extra water. Soggy quiche is the worst, trust me.
- Meat Options: Ham’s great, but bacon, sausage, or even leftover chicken can step in. Or go meatless—quiche don’t need no meat to shine.
- Cheese Choices: Cheddar’s my go-to, but feta, goat cheese, or swiss can switch up the flavor. Mix and match, see what ya like.
- Spice It Up: Add a dash of hot sauce or some red pepper flakes to the egg mix for a lil’ zing. I sometimes toss in whatever’s in my spice rack just to experiment.
A Lil’ Story From My Kitchen
I remember the first time I tried makin’ a quiche without cream. It was a total accident—had a brunch planned with friends, realized I forgot to grab cream at the store, and nearly panicked. But I figured, “Eh, milk’s gotta work, right?” Threw it together with some leftover ham and a handful of spinach, and guess what? They loved it. One buddy even said it was the best quiche he’d ever had, ‘cause it didn’t feel so heavy. Since then, I’ve been hooked on this lighter version. It’s like a happy lil’ mistake that turned into a staple at my table.
Tips to Nail Your Quiche Every Dang Time
I’ve flubbed a quiche or two in my day, so lemme save ya some headaches with these tidbits of wisdom.
- Don’t Skip the Pre-Bake: I know it’s temptin’ to just pour and bake, but a raw crust will turn to mush under that eggy filling. Blind bake it, even if it’s store-bought. Takes a few extra minutes but worth every second.
- Dry Them Veggies: If you’re usin’ stuff like spinach or mushrooms, squeeze or cook out the moisture. Watery quiche ain’t nobody’s friend.
- Don’t Overbake: Keep an eye on it. If the center’s still a tad wobbly but a knife comes out clean near the edge, it’s done. It’ll firm up as it cools. Overcookin’ makes it rubbery, and that’s just sad.
- Season Smart: Taste your add-ins. If your cheese or meat’s salty, ease up on the added salt. I’ve oversalted before, and it’s a bummer.
- Protect That Crust: If the edges start brownin’ too fast, cover ‘em with foil or one of them pie shield thingies. Keeps it pretty and tasty.
What to Serve With Your Quiche
Quiche is a star on its own, but pairin’ it with some sides can make a meal outta it. Here’s what I usually throw on the table:
- Fresh Salad: A simple green salad with a tangy dressing cuts through the richness. I love tossin’ some strawberries in there for a sweet twist.
- Fruity Goodness: A bowl of mixed fruit—think berries, melon, whatever’s in season—adds a nice contrast.
- Potatoes: Some crispy roasted taters or hash browns are perfect for brunch. I’m a sucker for anything potato, honestly.
- Bread or Muffins: A warm roll or a blueberry muffin on the side feels like a hug. I bake muffins when I’ve got extra time, ‘cause why not?
Storin’ and Reheatin’ Your Quiche
Made too much? No prob. Quiche keeps like a champ. Here’s how to handle leftovers:
- Fridge: Let it cool completely, then cover tight and pop it in the fridge. Stays good for 3-4 days. I’ve eaten it on day 4, and it’s still fab.
- Freezer: Wanna save it longer? Cool it down, wrap it tight in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw in the fridge overnight before warmin’ up.
- Reheat: Warm slices in the oven at 325°F (163°C) for ‘bout 15 minutes, or zap in the microwave if you’re in a rush. Oven’s better for keepin’ the crust crisp, though.
Common Quiche Mishaps and How to Fix ‘Em
Even with a solid recipe, things can go wonky. Here’s some probs I’ve run into and how to dodge ‘em.
- Soggy Bottom: If your crust is mushy, ya probably didn’t pre-bake it enough. Next time, give it a good head start in the oven. If it’s too late, just eat it anyway—it still tastes good!
- Watery Filling: Too much liquid from veggies or not enough cookin’ time. Squeeze out that moisture, and make sure it’s set before pullin’ it outta the oven.
- Cracked Top: Happens if it cools too fast. Let it sit in the oven with the door cracked for a bit after turnin’ off the heat. Ain’t a big deal taste-wise, just looks funky.
- Too Bland: Forgot to season? Add a lil’ salt, pepper, or herbs to the mix next time. Taste test your filling mix before pourin’ if you’re unsure.
Why Quiche Without Cream is My New Obsession
I’ve been makin’ quiche for years, and switchin’ to no-cream versions has been a total win. It’s lighter, so I don’t feel like nappin’ after eatin’ a slice. It’s cheaper too—milk’s always in my fridge, unlike cream, which I gotta plan for. And honestly, it’s just as yummy. I’ve served it at brunches, potlucks, even as a quick dinner with a side salad, and folks always ask for the recipe. It’s versatile as heck, and I love playin’ with different fillings dependin’ on my mood.
A Bit of Quiche History to Chew On
Quiche ain’t just some modern brunch fad. It’s got roots goin’ back to medieval Europe, startin’ as a savory custard pie in France. The classic “Lorraine” style, with bacon and cheese, hails from that region. Over time, it spread everywhere, pickin’ up all kinda variations. Nowadays, you got everything from veggie-packed to seafood-stuffed quiches. Skippin’ cream is just my lil’ modern twist on this old-school dish, keepin’ it real for today’s kitchens.
Final Thoughts: Get Cookin’!
So, there ya have it—your guide to a kickass quiche recipe without cream. It’s easy, it’s flexible, and it’s darn tasty. Whether you’re a kitchen pro or just startin’ out, this dish is gonna be a hit. I’m tellin’ ya, once you try it, you’ll be hook’d like I am. Grab them eggs, raid your fridge for fillings, and whip up somethin’ amazing. Got a fave quiche combo or a weird ingredient you’ve tried? Hit me with it in the comments—I’m all ears for new ideas to test in my kitchen!
Now, go make that quiche and enjoy every dang bite. You’ve got this!
Why I Love To Make Quiche
This dish is as easy or complicated as you want to make it. When I make it for my family, I keep it simple, usually only adding things I already have in the refrigerator.
However, when I make it for other people, I tend to spend more time making sure everything is made from scratch and also adding more ingredients.
I am going to share the recipe with the encouragement to break it! I want you to use it only as a guideline and I give you permission to make it your own. Be creative and tailor it to your taste!
There are many different add-ins you can try. Here are a few suggestions:
- Small amounts of meat – I like to use up the last few pieces of bacon in the fridge, sausage, or shredded chicken breast meat. You can even chop up lunch meat. Just make sure the meat is cooked before you add it.
- Vegetables – Caramelized onions are my favorite! Spinach, kale, tomatoes, or pretty much anything that grows in your garden works beautifully. My only suggestion is to first saute the vegetables to cook out some of the water. This prevents liquid from pooling up on top of your baked quiche.
- Different cheeses – Feta is really good and a favorite in our house. But Swiss, Pepper Jack, Parmesan all work, too… any combination of your choice!
- Pie Crust – You can either use a store-bought pie crust or make your own from scratch. If you buy it, make sure to buy the deep-dish size. Most of the time, I make my own crust. However, I have no guilt in admitting that I will sometimes use store-bought! I know that the ingredients in the store-bought crusts are not ideal, but there are times I need a really fast meal! What I’m feeding my kids in a store-bought crust is still way better than running to town for pizza or fast food!
- Eggs – 5 large eggs is about the right amount for one deep-dish pie.
- Shredded Cheese – 5 ounces of any type (see my favorites above)
- Parmesan Cheese – Either grated by you or from the big green can. Your preference!
- Milk, Cream, or half-n-half – I used to just use goat’s milk because that’s what we had. But now that we have our dairy cow, Hope, I love using all raw cream for a richer quiche, or a combination of raw cream and milk.
- Seasonings – Thyme, oregano, and garlic add great flavor, but you can add whatever seasonings you like. Even just salt and pepper is fantastic. I add different seasonings according to what I think would go well with the other ingredients I’m using.
How To Make the Quiche
- Begin by preheating the oven to 400° Fahrenheit.
- Roll out your pie crust to fit your pan. Go for whatever look you want and call it rustic!
- Spread cheeses evenly on the bottom of the pie crust.
- If you choose to add additional ingredients, add them now. Sprinkle small pieces of meat over cheese. Or, saute some veggies and add. Don’t put in too many heavy ingredients, or you will risk losing the light, fluffy texture.
- Crack eggs in a small bowl and mix until broken up.
- Add your milk (or cream) to the eggs and mix together.
- Pour carefully over the other ingredients and shake the pan slightly to even out.
- Season according to taste and ingredients you added. For instance, if you added bacon, you probably don’t want to add a lot of salt. Or, if you add a cheese like pepper jack, you might not want to add too many other flavors as you risk overpowering your taste buds!
- Place it in the oven and bake @ 400°F for 15 minutes. After 15 minutes, lower the temp to 375°F for an additional 25 minutes. Keep an eye on the quiche while it is baking. You want the eggs to set up and brown slightly without burning the edges of the crust.
Homemade Quiche without Cream Recipe | TheFoodXP
FAQ
What can I use instead of cream in a quiche?
Can I substitute the heavy cream in quiche? Short answer: Yes. Recommended substitutes: Half-and-half or whole milk. Caveats: Some quiche recipes call for all cream, some call for a mixture of cream and whole milk (with a popular ratio of 1:1), and some call for all milk.
Can you make quiche without milk or cream?
Dairy-Free Quiche
Typically, a quiche custard requires eggs and milk, or cream, or heavy cream. Instead of substituting non-dairy milk that might throw off the taste of the dairy-free quiche (and make it taste weird!), I use an extra egg and some water.
Is quiche better with milk or cream?
Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling.
How to make a quiche with milk?
- Heat oven to 190c, 375f, Gas mark 5.
- Line a 18cm (7inch) flan dish or sandwich tin with pastry.
- Fry bacon lightly, then cool.
- Place half the cheese in the pastry case and cover with bacon.
- Beat the eggs and milk together, season and pour over cheese and bacon. …
- Bake for about 40 min until set and golden brown.