How to Make Quiche with a Super Easy Crust

Quiche with a Super Easy Crust

Quiche with a Super Easy Crust!

Who doesn’t love a delicious quiche with fresh veggies and cheese? It’s one of my favorite meals to eat … but making it? Not so much. Traditional quiche recipes just take too long for this busy homesteader. However, I’ve come up with my very own recipe for a quiche with a super easy crust that I can put together quickly!

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Instead of making your quiche in a pie pan that serves 6 or 8, you’ll have a 9 x 13″ casserole dish that serves 12 to 15. This is great for my family because I like to have leftovers for another meal or two.

You can use whatever veggies you have on hand for your quiche. I used asparagus and green onions from my garden. This recipe is also a great way to use up extra eggs in the spring when the hens are in overdrive. 🙂

Is rolling out a perfect pie crust a sticking point for you? I’ve got you covered! For this recipe, you’ll pat the crust out in the bottom of your 9 x 13″ cake pan. It’s so much easier to make this quiche with a super easy crust than the traditional style.

We had this yummy quiche for dinner one night and then the leftovers made a wonderful breakfast the next day!

A Delicious Way to Eat Your Veggies!

This recipe is wonderful with spinach, peas, onions, sweet peppers, or zucchini. I had fresh asparagus and perennial onions on hand, so I used those … even though my husband is not a fan of asparagus. Sorry, Hubs!

He was a good sport about eating dinner with his arch-enemy, the asparagus, included in the quiche. I tried putting it only on one side so half would be asparagus free. The asparagus, however, had other ideas and it floated in the beaten eggs and free-ranging wherever it wanted.

Fortunately, hubby said he liked it…it didn’t taste ‘asparagusie.’ 🙂

An easy crust for this asparagus quiche.
I like making a single crust ‘pie’ in a 9 x 13″ cake pan or casserole dish…no rolling the pie crust out with these instructions!

Quiche with a Super Easy Crust

I have made quite a few ‘pies’ for potlucks and larger gatherings. Instead of rolling out the crust, I often make an easy crust that is pressed into the bottom and up the sides of a 9 x 13″ pan like the one above. There is no need to roll out the crust and take a chance on tearing it apart as you transfer it to the dish!

You might also like my recipe for Rhubarb Potluck Pie.

So, here is the recipe for this Quiche with a Super Easy Crust… I hope you enjoy it as much as we did!

Easy Crust Quiche

This delicious quiche recipe feeds more people than a regular quiche and the crust is super easy!
Course: Main Course
Cuisine: French
Keyword: casserole, quiche
Author: Lisa Lombardo

Ingredients

  • 2 cups unbleached flour
  • 1/2 tsp salt 1/2
  • 1/2 tsp baking powder
  • 1/2 cup butter
  • 4 – 6 tbsps cold water
  • 2 cups asparagus, chopped or another vegetable
  • 1 cup green onions, chopped or another vegetable
  • 1 tbsp vegetable oil or butter
  • 8 eggs
  • 2 cups milk
  • 1/2 tsp garlic salt
  • 1/4 tsp ground black pepper
  • 1 cup shredded cheese colby, cheddar, or Swiss

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium mixing bowl, combine the flour, salt, and baking powder. Add butter and cut into flour with a pastry cutter or fork until butter is the size of small peas. Add enough cold water to the flour mixture to form a ball.
  • Lightly grease a 9 x 13" cake pan or pyrex casserole dish. Place the dough in the pan and use your hands to flatten the dough out to cover the bottom of the pan. Continue pressing dough to cover pan about 1/2 of the way up the sides.
  • Bake crust in 350 F oven for 20 minutes. While the crust is baking, prepare the filling.
  • Sautee asparagus and green onions in 1 tablespoon of vegetable oil or butter. When the vegetables are tender, remove from heat and set aside.
  • In a medium mixing bowl, lightly beat eggs. Add the milk, garlic salt, and pepper and combine well.
  • Remove crust from oven. It is ready when dough in the center is set, but not browned.
  • Spread sauteed vegetables over crust.
  • Pour egg mixture over vegetables.
  • Sprinkle shredded cheese over the egg mixture and bake quiche in 350 F oven for 40 minutes, or until knife inserted in the center comes out wet, but clean. Cool for 10 minutes and serve.

Notes

You may substitute other vegetables for the asparagus. Try spinach and mushrooms.
Add 1 to 2 cups of cooked ham or ground sausage if you would like meat in your casserole.
The asparagus quiche casserole is assembled and ready to bake...
Ready to go in the oven!

Enjoy a Simple Meal with this Easy Quiche

I really like meals that incorporate most of the food groups into one dish. This recipe has protein, grains, dairy, and vegetables…oh, and a bit of the healthy fats. You can serve a side dish of salad or a fruit tray for some extra nutrition!

Although there is some prep work involved, once you put the quiche together and slide it into the oven, you’ve got time to set the table, clean up your prep space, and make a side dish to go with the main course.

Make it Grain or Gluten-Free if You Like

For those who are gluten intolerant or are trying to reduce carbs, you can omit the crust and just grease the pan before filling it with the other ingredients. You might like to try making an almond flour crust or use gluten-free flour in place of the wheat flour. I used whole wheat pastry flour for some extra fiber.

Quiche with Easy Crust is Versatile!

If you don’t have asparagus, you could replace it with fresh spinach, mushrooms, and peppers, or any other veggies you like. Try making this recipe with whatever you have fresh from the garden or the farmers market! You may also add 1 cup cooked sausage, diced ham, or shredded chicken to the quiche when you are adding the vegetables.

Do you love quiche, but hate rolling out a pie crust? Let me know what you think of this easy crust!

Lot’s of asparagus to harvest? Check out this post on 77 Delicious Ways to Serve Asparagus!

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How to Make Quiche with a Super Easy Crust by The Self Sufficient HomeAcre

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Lisa Lombardo

Freelance Writer at Tohoca, LLC
Lisa writes in-depth articles about gardening and homesteading topics. She grew up on a farm and has continued learning about horticulture, animal husbandry, and home food preservation ever since. She has earned an Associate of Applied Science in Horticulture and a Bachelor of Fine Arts. She is a self proclaimed gardening freak and crazy chicken lady.

In addition to writing for her own websites, Lisa has contributed articles to The Prepper Project and Homestead.org.

The author lives outside of Chicago with her husband, son, 2 dogs, 1 cat, and a variety of poultry.
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