How to Make a Foolproof Quiche

How to Make a Foolproof Quiche

Makes one (9-inch) pie or about 8 servings

What You Need


  • 9-inch pie crust
  • 1 to 2 cups filling ingredients, like bacon, mushrooms, onions, and spinach
  • 1 to 2 cups (3 to 6 ounces) grated cheese, like Gruyère, Swiss, or cheddar
  • large eggs
  • cup (8 ounces) milk
  • 1/2 cup (4 ounces) cream
  • teaspoon salt
  • Equipment
  • 9-inch cake or pie pan
  • Measuring cups and spoons
  • Rolling pin
  • Sauté pan
  • Mixing bowl
  • Whisk
  • Spatula


  1. Prepare the quiche crust: Line a 9-inch cake tin with parchment and spray the sides with nonstick spray. Roll out the pie crust and fit it into the tin. Trim away any overhang and reserve for patching up any cracks that appear during baking. Freeze the crust for 30 minutes.
  2. Blind bake the crust: Heat the oven to 350°F. Line the pie crust with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool while you prepare the filling.
  3. Cook the filling ingredients While the crust is baking, prepare your quiche filling. Make sure all ingredients are cooked through and fairly dry (i.e., make sure spinach has wilted and that cooked mushrooms have released all their moisture).
  4. Line the crust with cheese: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
  5. Prepare the custard filling: Whisk together the eggs, milk, cream, and salt until frothy.
  6. Bake the quiche: Pour the custard into the pie crust. Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center.
  7. Cool the quiche: Cool for at least 20 minutes, but ideally overnight.
  8. Slice and serve: Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.

Recipe Notes

Make ahead: The crust can be blind baked up to two days in advance and stored wrapped at room temperature. Quiche can be baked and cooled up to 3 days in advance; bring to room temperature or reheat in a low oven before serving.

Storage: Leftover baked and cooled quiche can be stored wrapped in the fridge for up to 5 days.

Recipe Cred: The Kitchn


Gluten-Free Quinoa Granola


  • 1/2 cup extra-virgin olive oil
  • 1/2 cup high-quality maple syrup
  • 3 cups quinoa flakes
  • Pinch of coarse sea salt
  • 1 1/4 cups roughly chopped raw walnuts
  • 3/4 cup roughly chopped dried figs
  • 3/4 cup roughly chopped pitted prunes


  1. Preheat the oven to 400°F.
  2. Whisk together the olive oil and maple syrup in a large mixing bowl and add the quinoa flakes, stirring to combine thoroughly.
  3. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of salt.
  4. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 25 minutes.
  5. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to 2 weeks.

Makes 12 half-cup servings.

Spinach Pesto Quinoa Bowl

  • 2 cups multi-colored quinoa, uncooked
  • 6 cups baby spinach
  • 4 tablespoons basil pesto
  • 1/2 teaspoon kosher salt
  • 1/2 cup freshly grated Parmesan cheese plus more for topping
  1. Cook quinoa according to the instructions on the box or bag. (Instead of water, I used chicken stock for more flavor but if you want to keep this a vegetarian dish, go with water or vegetable stock.)
  2. Once quinoa is done cooking, turn heat to medium then add spinach, pesto, salt, and Parmesan cheese. Stir to combine and heat until spinach has wilted, pesto is evenly distributed, and Parmesan cheese has melted.
  3. Serve immediately with extra Parmesan cheese, if desired.

Recipe Cred: Table for Two


Banana Bread (Gluten Free)

Banana Bread

Ingredients (use organic ingredients where possible)
Makes 1 bread in a 9in x 5in pan

300g very ripe bananas, weighed without the skin on (roughly 3 medium bananas or 2 large)
3 large pasture-raised eggs
2 tablespoons of pure maple syrup – adjust to suit your taste buds
1 teaspoon of vanilla extract
30g pasture-raised butter, melted (raw butter is best – try Hook & Sons)

1 teaspoon of ground cinnamon
1/2 teaspoon bicarbonate of soda
1 tablespoon fresh lemon juice
220g ground almonds
25g ground flaxseed – also known as linseed (try Linusprout organic sprouted flax powder)
1 tablespoons of whole flaxseed plus extra for decorating the top of your bread
Also, a little extra butter and ground almonds for coating your bread pan

Cooking Instructions

  • Melt the butter in a small saucepan and allow to cool slightly.
  • In a mixing bowl mash the bananas to a pulp with a fork. Add the maple syrup, butter, cinnamon, vanilla, eggs, bicarbonate of soda and lemon juice (the lemon juice activates the bicarb). Mix well with a whisk.
  • Add the ground almonds, ground flaxseed and a tablespoon of whole flaxseed and mix well. Or, even speedier, you can throw all the ingredients into a blender, food processor or Vitamix – the texture will be smoother.
  • Grease your bread pan with butter and coat liberally with extra almond meal to prevent sticking, or line the tin with unbleached, metal-free parchment paper (we like If You Care. We’re not into non-stick – bit of a problem with toxins from the PTFE coating) and this paper then doubles as a wrap to store our banana bread (if it lasts past the next hour!).
  • Pour batter into the tin and bake for 60 -75 at 170C (less if making smaller breads or muffins) – a skewer inserted into the centre should come out dry. If your bread starts to look quite brown after the first 30 minutes then cover the top with foil or more parchment paper until your bread has finished baking.
  • Remove from the oven and allow to cool a little. Serve warm or at room temperature with some lightly salted butter and a cup of tea.
  • Store your bread covered in the fridge (remember there is no sugar or preservatives!) for up to a week or slice and freeze – that way you can have a slice at a time heated under the grill.

    Variations: Add a small handful of goji berries, roughly chopped walnuts or cacao nibs for different flavours.

Recipe Cred: Hemsley and Hemsley

Easy Sunday Morning Pancakes

Easy Sunday Morning Pancakes


1 cup (130 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoonsalt

2 tablespoons (28 grams) granulated white sugar

1 large egg, lightly beaten

1 cup (240 ml) milk

2 tablespoons (28 grams) unsalted butter, melted

Plus extra melted butter for greasing the pan.


In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter. Make a well in the center of thedryingredientsand then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.)

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.  Adjust the temperature as needed. Can also use anelectricgriddlewith the temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.)

Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

Repeat with remaining batter, brushing the pan with melted butter or oil between batches.

Serve immediately with butter and maple syrup.

Makes about 8 – 4 inch (10 cm) pancakes.  Serves 3-4 people.

For Blueberry Pancakes: Sprinkle fresh or frozen blueberries (prefer wild blueberries) on the tops of the pancakes just as bubbles start to appear on the top surface of the frying batter. Preparation time15 minutes.

Recipe Cred: Joy of Baking

Banana Pancakes

Banana Pancakes


  • 1 2/3 cup all-purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 3/4 cup milk
  • 2 eggs
  • 1/3 cup melted butter
  • 2 or 3 very ripe mashed bananas


Sift the flour, sugar, baking powder and salt into a bowl. Beat milk and eggs in a bowl until blended. Pour over the flour mixture. Add the butter and beat until blended. Stir in the bananas. Pour 1/4 of batter at a time over a greased griddle. Cook until bubbles appear on the surface and underside is golden brown. Flip and cook until other side is golden brown.

Recipe Cred: Salt to Honey Junior League Cookbook




6 Tbsp of melted butter

1 cup milk

6 eggs

1 cup flour

4 Tbsp sugar


Turn on the oven at 400 degrees and melt butter in the oven. Don’t burn it! In a blender mix all the other ingredients until smooth. Pour the batter of the melted butter in a 9 x 9 glass pans. Cook for 20 minutes.

Aunt Holly’s Banana Bread

Aunt Holly’s Banana Bread


  • 3 to 4 ripe bananas
  • 1/4 cup melted butter
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon baking soda
  • Chocolate chips (as many as you want!)


Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.

Recipe Cred: Cookie