Best Kid-Friendly Quiche Recipe

This the best quiche recipe for kids! Made with lots of veggies, we included multi-color bell peppers, onion, mushrooms, and broccoli, but add whatever veggies you love. This classic kids quiche is easy to make and is great for breakfast lunch, or dinner. Or make mini quiches and pack them into lunch boxes.

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AN EASY & DELICIOUS QUICHE FOR KIDS

I remember when my boys would not eat eggs. I was worried, because I make so many recipes with eggs. Stress was setting in, and I felt like this was not going to happen.

Then, one day when Brody was about 4 (8 now) he began eating eggs. It started with scrambled, to hard boiled, then open to lots of recipes. The one he love the most was this Best Quiche Recipe, and he called it the “egg pie”.

This isn’t sweet, but it does have pie crust and looks like a pie. I love that he called it that, and I still ask him to this day if he wants to make an egg pie. This was the start of a delicious tradition.

SECRETS TO A GREAT KIDS QUICHE

There’s a science to making a quiche. You need to have just the right ratios for that fluffy, flaky deliciousness. I stumbled across this great article called “The Secrets to a Great Quiche”. I actually picked up a couple tips that I’m really happy about and have incorporated into this kids quiche recipe.

HOW TO MAKE THE BEST KID-FRIENDLY QUICHE RECIPE – STEP BY STEP

EASY STEPS

• Prepare pie crust.
• Blind bake the pie crust, or brush pastry crust with egg white (this helps prevent a soggy crust).This step is optional.
• Prepare ingredients: shred cheese cut & sauté veggies, and cook bacon.
• Prepare egg mixture.
• Add ingredients to the pie crust.
• Pour egg mixture over pie crust and fillings.
• Top with additional cheese if desired.
• Bake until eggs are set.
• Cool for 8-12 minutes before serving.

KIDS QUICHE SIMPLE INGREDIENTS

• Pie crust
• Eggs
• Half & Half
• Veggies
• Cheese
• Bacon – optional

BLIND BAKING THE PIE CRUST

Many other people make quiche skip this step but I think it’s well worth the effort. Baking the pie dough first gives it a head start and ensures it’s cooked through by the time the egg is cooked, and isn’t doughy.

This means the pastry will have a crisp and flaky crust – this is key to making a quiche for kids, as this is the best part according to my lot! (And I tend to agree…)

IS A PRE-MADE PIE CRUST A GOOD OPTION?

Yes, I have both bought and made homemade pie crust, and have found either are great options. I’ve even tried the Gluten free, and whole wheat store pie crusts and really liked those too.

3 Great Options:

1. Make a homemade pie dough (Here’s a pie dough recipe)
2. Buy a pre-made frozen pie crust
3. Buy a refrigerated pie crust

If you want to have fun with the kids and teach them the whole process, then I suggest you make the pie dough with them. Otherwise, buying a pre-made one will make this incredibly quick, and simple.

THE FINISHED QUICHE FOR KIDS

We loaded this up with lots of veggies, like bell peppers, mushrooms, onions, broccoli, Gruyère cheese, and bacon. If you take out the bacon, you now have a vegetarian Quiche. Voila!

We used Gruyère cheese for this recipe, but you can also use Swiss or another favorite. The classic French Quiche Lorraine which is popular and known to have originated in France, actually originated in Germany. How’s that for some fun trivia?

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MORE KID-FRIENDLY RECIPE IDEAS FROM BUSY LITTLE CHEFS

• Healthy Tofu Scramble
• Easy 3 Bean Chili
• Crispy Baked Chicken Nuggets With Panko Breadcrumbs
• Chicken Sausage Soup
• Easy Leftover Chicken Tacos Recipe

CAN I MAKE THIS KIDS QUICHE AHEAD OF TIME?

Yes, that’s what I love about making quiche. This kid-friendly quiche doesn’t last long in our house, but you can refrigerate and freeze them.

If refrigerated, it should be consumed with 3-4 days while still fresh, and up to 3-4 in the freezer. I usually make 2 whole pies, and sometimes I will make mini quiches for the kids in muffin tins and freeze them.

TIPS FOR MAKING QUICHE FOR KIDS

1. If you’re going to make this kid-friendly quiche, then I suggest making an extra to keep it in the freezer. These are great to have ready for breakfast, lunch, or dinner or for whenever hunger strikes!
2. For quicker preparation, use a refrigerated pie crust. It’s ready to go!
3. If the edges start to brown before the filling has set, add foil strips around the edges to keep from burning.

THE BEST MINI QUICHE POTS FOR KIDS

The kids wanted to make their own mini quiche pots, and I thought it was a great idea. I’m always trying to encourage them to be creative in the kitchen, and try new things. So far it’s working!

Make sure to spray the ramekins with non-stick spray before baking, this way they will pop right out.

You can also try making them in ramekins or muffin tins and freeze them for later. Then you’ll have this kid-friendly quiche at your fingertips for whenever you need!

WHAT ABOUT SOMETHING FOR AFTERS?

Try these delicious kid-friendly desserts and treats

• Blueberry Chia Seed Pudding
• 2 Banana Choc Chip Banana Bread Recipe
• Easy No-Bake Recipe Strawberry Cheesecake Cups
• Easy Frozen Banana Bread Recipe
• Grilled Peaches and Cream

Best Quiche Recipe

We love this recipe, because you can add whatever ingredients you love. Change up the veggies, and try spinach, kale, or asparagus. Instead of bacon, add turkey bacon, or veggie sausage. Use the egg base recipe, and add your favorites.

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Resting time 10 minutes minutes

Total Time 45 minutes minutes

Serving Size 8 servings

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Ingredients

• 1 pie dough (store bought usually in freezer section)
• 1 1/2 cups mixed veggies (colored bell peppers, yellow onion, white mushrooms, broccoli)
• 3-4 slices bacon
• 5 large eggs
• 1 cup half & half
• 1 cup Gruyère cheese (or you can use Swiss)
• 1/2 teaspoon salt
• dash white pepper

Instructions

Prepping the pie base

• Preheat oven to 375º degrees F., and set the oven racks to the bottom of the oven.
• Roll out pie dough to fit a 9 inch pie plate. Press the dough into the corners and around the bottom, and remove any excess from the top edges. Then place in refrigerator for about 20 minutes to chill the dough. (If you opt to do the next step, than no need to chill first.

Blind baking the pastry base (see notes)

• Place a piece of parchment paper over the pie dough. Then, fill with dried beans or pie weights.
• Place on baking sheet, and bake on lower rack for 20 minutes.
• Next, remove the parchment paper and beans, place back into the oven, and bake until golden, about 8 to 10 minutes.
• Remove from oven, and let cool.

Prepping your veggie fillings

• Slice mushrooms, and cut onions, bell peppers, into 1″-2″ pieces.  Cut broccoli into small pieces. Set aside. Cut bacon using a knife, or scissors into 1″ pieces.
• Cook the bacon in a large sauté pan using medium heat until slightly browned, about 5-7 minutes. Place the cooked bacon on a plate lined with a paper towel, (to absorb the extra grease.) Pour out the extra bacon grease from the pan,  leaving 1 to 2 teaspoons. Start heating the pan again.
• Add the bell peppers to the sauté pan over medium heat, and cook 3-4 minutes. Then add the onions and cook for an additional 3 minutes.
• Lastly add the mushrooms and the broccoli, cooking an additional 2-3 minutes. All veggies should be nicely cooked at this point. (Be sure not to overcook the broccoli, so it won’t get too soft.)
• Remove veggies from pan, and set aside on a plate.

Compiling & baking

• In a large bowl, whisk together eggs, half & half, salt and pepper.
• In the pie plate add 1/2 of the cheese, and veggies, bacon, and half of the egg mixture. Then layer the same ingredients again, and fill with the egg mixture. Leaving at least 1/4 from the rim of the pie plate.
• Bake for 25-30 minutes until the center is completely set, and slightly browning on the top.
• Let cool for 5-10 minutes before slicing and serving.

Notes

Blind baking:

Many other people making quiche skip this step but I think it’s well worth the effort.

Baking the pie dough first gives it a head start on the filling and ensures that, by the time the egg filling is cooked, the crust is crisp and flaky. And delicious!

If you skip this step you will probably find your quiche base is soft and doughy.

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