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Quiche Recipe Without Cream

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Quiche is a delicious breakfast that comes from French cuisine. The most well-known version of quiche is Quiche Lorraine. The term Lorraine is linked to its region of origin: Lorraine, France.

In the original recipe, quiche was filled with only eggs and cream. Over the years, onion, bacon, and ham were added.

Our quiche recipe is flexible and allows for multiple modifications. Most everyone can prepare this quiche recipe with common fridge and pantry items.

What Is Quiche?

Quiche is essentially an egg pie. It’s baked in a shortcrust pastry and filled with eggs and any other ingredient that suits your fancy.

So how do you make quiche? Here are the basic steps:

  1. Make the shortcrust pastry and bake it before adding the egg filling.
  2. While the crust is baking, make the egg filling.
  3. Once the crust is baked, pour in the egg filling and bake everything again.

Once it’s golden on top, you have a perfect quiche!

For this quiche recipe, we pay special attention to the dough, so let’s dive into that next.

Also, if you’re curious about what my favorite quiche cookbook is, I recently found this one on Amazon and absolutely love it.

What Is Shortcrust Pastry?

Shortcrust pastry is a type of dry dough, which tends to crumble when pressed. You can also use this dough to make sweet or savory cakes with different fillings.

This dough is similar to cookie dough and requires very little kneading time.

It should not be kneaded much, and the secret is not to give it heat. The correct technique for kneading this type of dough is called sablée.

This technique involves mixing small, cold pieces of butter with flour. It is done with a wooden spatula like this one and stirred until small lumps of sandy consistency are formed.

Some people use commercial puff pastry to make quiches, and it works, but it’s not ideal because the texture of the shortcrust pastry pairs so much nicer with the quiche.

Usually, the dough is stretched with a rolling pin, on plastic wrap or wax paper. And, after stretching, the dough is poured into a pan.

The ideal pan for quiche is a tart or quiche pan (this one from Amazon is the best I’ve found). However, I just used a regular pie dish for this recipe, so a quiche pan isn’t absolutely necessary!

No matter which type of pan you use, it’s important to make sure to press the dough into the pan with your fingers and refrigerate it for at least an hour before baking.

In this recipe, the shortcrust crust is baked at 350 degrees F. When a wet filling is going to be placed, as in our case, it should bake for 10 minutes.

If possible, cover the cake with wax paper and put weight on it so that the edges are straight and even. I usually use rice for this purpose. This technique is called blind baking.

The Best Fillings For Quiche

The first mixtures of the quiche filling, as we mentioned at the beginning, were made of cream and eggs.

We want to use a slightly different formula. We will change the cream for a combination of milk with fresh cheese. Cheese provides more flavor and protein with less fat.

We mixed the cheese with the eggs and fried the onions with the bacon. We also added a little parsley.

Other variants include spinach, mushrooms, chicken, peas, red bell pepper. You can make the quiche as you like, so feel free to experiment or add ingredients that you know you’ll enjoy.

Quiche is a complete breakfast. Some people serve it accompanied by slices of bread, but this is not necessary.

How To Make Quiche Without Cream

Below are some basic step-by-step instructions for making this delicious quiche. Take a look at the recipe card for more detailed instructions. Happy quiche making!

Step 1: Gather your ingredients.

Step 2: It’s time to make the crust! Put the flour into a bowl.

Step 3: Add the butter. Mix well.

Step 4: Add the egg. Mix well.

Step 5: Form the crust dough into a ball.

Step 6: Cook the onions and bacon in a skillet.

Step 7: Add the eggs, milk, and cheese to the cooked bacon.

Step 8: Stir well.

Step 9: Put holes in the pie crust with a fork so that it doesn’t rise while baking.

Step 10: Pour the mixture into the pie crust.

Step 11: Serve and enjoy!

Quiche Without Cream

Quiche Without Cream

Yield: 1 quiche
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

The milk and fresh cheese in this quiche make it so fluffy and delicious. Enjoy!


For the crust:

  • 1 ½ cups of flour
  • ½ cup cold butter
  • 1 cold egg
  • 1 pinch of salt
  • 1 pinch of sugar

For the quiche filling:

  • ¾ cup fresh cheese
  • ¼ cup milk
  • 1 tsp. from cornstarch
  • 1 large white onion, finely chopped
  • 1 cup bacon, cut into small pieces
  • 4 eggs
  • Salt and pepper to taste


Preheat oven to 350 ° F.

Choose your pan. Try to make it round, removable, and less than 3 cm high. You just need to grease it a little before adding the shortcrust dough.

In a mixing bowl, place the sifted flour, and add the cold butter cut into small cubes. Mix both ingredients with a spoon.

When it is not possible to integrate more with the spoon, continue shredding the pieces of butter with your fingertips, without kneading.

Add the salt and sugar (a pinch of each will do) and the egg, mix with your hands until the dough unites.

Avoid kneading this dough so that it does not become elastic. If the dough becomes elastic after baking, it will be so hard that it cannot be chewed.

Roll the dough into a ball, store it in a container with a lid and put it in the freezer for half an hour.

Remove the dough from the freezer, and place it on a flat surface, covered with baking paper.

Roll out the dough with a bakery rolling pin, until it is about 3 mm thick.

Take the dough, with the paper, and place it on the back on the pan. Let it fall gently onto the pan, and with the tips of your fingers, adhere it to the mold.

Remove excess dough from the edges, crushing with the rolling pin.

Put a little wax paper or aluminum foil on the dough and fill with rice to give weight to the crust so it doesn't deform while it's baking.

Bake the crust for 10 minutes at 350 ° F. When the ten minutes are up, remove it from the oven. Take the weight off her and let her cool.

Dissolve a teaspoon of cornstarch in 1/4 cup milk.

Meanwhile, finely chop the onion and bacon.

Place the cut bacon in a frying pan at medium temperature. When the bacon starts to release its oil, add the onion and cook for about 5 to 10 minutes until the bacon is golden and the onion is transparent.

Turn off the stove.

In a bowl, place the crumbled fresh cheese, milk, fried onion with bacon, and the four eggs. Stir a little, then season with salt and pepper.

Place the mixture in the crust and take it to the oven and cook for about 20 minutes. When the quiche is golden brown, remove it from the oven and voila.

Let it sit for about 10 minutes before cutting it. You can also sprinkle a little parsley on top.

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 337Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 169mgSodium: 437mgCarbohydrates: 21gFiber: 1gSugar: 1gProtein: 13g

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One Comment

  1. The filling: Thanks for the quiche recipe that relies on cheese, whole milk, and cornstarch to simulate a quiche made with cream. Fresh cheese? A kind that melts easily? What do you use?

    The crust: I can’t find any information on the size of quiche pan to use. 1.5 cups of all-purpose flour and 1/2 cup of butter results in a very large amount of dough. One cup of all-purpose flour and 1/3 cup of butter or shortening is quite sufficient for the bottom crust of a standard-size pie plate (9-10 inch diameter/approx. 23 cm), including the fluting of the top edge. Presumably, the “1 egg” in the crust is a large egg (approx. 2 ounces).

    What is a “removable” pan? Do you mean a quiche pan with a separable bottom?

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