Quiche with Homemade Pie Crust
Looking for a simple, nourishing fresh milled quiche you can truly make your own? This fresh milled quiche is one of those meals that works in real life—easy to make, easy to customize, and perfect for using what you already have on hand.
This information is shared for general education only and isn’t a substitute for medical advice. Everyone’s health needs are different—please work with your healthcare provider for what’s right for you.
Why I Keep Coming Back to This Recipe
At one point, our family had up to 16 chickens. So, when you have that many chickens, you also have a lot of fresh eggs to use.
One of my favorite ways to preserve them was to bake quiche in a variety of flavors and freeze them. Quiche is incredibly easy to make. It also stores well and reheats beautifully. Just thaw it in the refrigerator and then warm it gently in the microwave or oven.
This is one of those recipes that solves a lot of problems in my kitchen. It’s simple, flexible, and it works just as easily for breakfast as it does for dinner.
What Is Quiche?
Quiche is a simple egg-based dish—what my family likes to call “egg pie.” It can be made with or without a crust, and it can be customized with just about anything you have on hand.
Once you understand the base recipe, you can easily mix and match ingredients to create endless flavor combinations. It’s also a great way to use up leftovers like meats, cheeses, and vegetables.
Why Use a Fresh Milled Flour Pie Crust?
Using fresh milled flour in your pie crust brings more than just flavor—it also brings the full nutritional value of the whole grain.
Freshly milled flour contains a wide range of naturally occurring nutrients, including fiber, B vitamins, minerals, and plant compounds that are largely lost in refined flour.
When paired with eggs—which provide complete protein, vitamin B12, choline, and fat-soluble nutrients—this quiche becomes a well-rounded, nourishing meal made entirely from real food ingredients.
It covers protein, healthy fats, fiber, and a wide range of vitamins and minerals. While it’s not perfectly complete on its own, it still comes very close. With the addition of something fresh, like vegetables or fruit, it becomes a beautifully balanced meal.
How to Make This a Balanced Meal
This quiche already provides protein, healthy fats, and fiber from whole grain flour.
To round it out even further, simply add something fresh in the filling or on the side:
- Fresh fruit
- A simple green salad
- Sliced tomatoes
That’s all it takes to turn this into a well-balanced, everyday meal without needing a complicated side dish.
Suggested Custom Ingredients
This recipe is designed to be flexible, so use what you have and what your family enjoys.
Vegetables:
Onions, peppers, spinach, mushrooms, tomatoes, broccoli
Cheeses:
Cheddar, goat cheese, feta, parmesan
Meats:
Pork, beef, lamb, poultry
Seafood:
Crab, shrimp, salmon, catfish
Herbs & spices:
Garlic, basil, oregano, thyme, rosemary, dill, smoked paprika, salt, pepper, nutmeg
Suggested Toppings
Quiche is delicious on its own, but toppings can add even more flavor.
Some of my favorites include:
- Sour cream
- Fresh Authentic Mexican Style Salsa (a great way to add vitamin C)
- Hollandaise sauce
- Green Salsa
- Hot sauce
- Pesto
Ingredients for a Basic Quiche with Fresh Milled Pie Crust
This recipe makes two 9-inch quiches. However, if you only need one, you can easily halve the ingredients.
Crust:
- 118 g Khorasan berries
- 237 g soft white wheat berries
- 1/2 tsp salt
- 76 g cold lard
- 76 g cold unsalted butter
- 2 tsp cold apple cider vinegar
- 5–7 tablespoons ice water
Filling:
- 8 eggs
- 500 g heavy whipping cream
- 1/2 tsp salt (optional, to taste)
- 2 cups total custom ingredients (1 cup per pie)
- Herbs and spices of your choice (optional)
Instructions
- Measure wheat berries and mill on a fine setting.
- Add 1/2 tsp salt to flour and mix.
- Cut in cold butter and lard until the mixture is coarse.
- Add apple cider vinegar and mix.
- Add ice-cold water one tablespoon at a time, mixing after each addition. Then, add enough water for the dough to come together into a cohesive ball. The amount will vary depending on your environment.
Tip: Be careful not to overwork the dough. I prefer using a dough hook for most of the mixing and finishing by hand only as needed. Otherwise, overworking the dough can lead to a tough, crumbly crust. - Cover and refrigerate for at least 30 minutes.
- Preheat oven to 350°F.
- Using a silicone baking mat, roll dough into an 11-inch circle. Do not add extra flour. If the dough begins to stick, place parchment paper or plastic wrap over the top and roll it out that way. Otherwise, adding flour can create a gritty texture.
- Grease a 9-inch pie plate with butter and fit dough into the pan, fluting the edges.
- Pierce the bottom with a fork.
- Line with parchment and add pie weights to prevent bubbling.
- Par-bake for 15 minutes.
- Carefully remove weights and bake an additional 10 minutes, until lightly golden.
- Allow the crust to cool completely.
- While the crust cools, whisk eggs and heavy cream until fully combined. If desired, add salt to taste. However, if your filling ingredients are already salty (like bacon), you may want to skip adding salt.
If you want a full step-by-step breakdown of this process, you can find all my tips here → Traditional Pie Crust Made with Fresh Milled Flour
- Add 1 cup of your custom ingredients to each crust (pre-cooked as needed).
- Pour the egg mixture over the filling.
- Bake at 350°F for 35–40 minutes, until the internal temperature reaches 165–185°F.
Tips for Freezing
This recipe makes two quiches, which makes it perfect for freezing and saving for later.
If you plan to freeze your quiche, I recommend using a disposable or stainless-steel pie plate. These handle freezing and thawing better than glass or ceramic.
After baking, allow the quiche to cool completely. Then, refrigerate it for several hours or overnight. After that, wrap it tightly in plastic wrap and place it in a freezer bag, removing as much air as possible.
There are many ways to freeze quiche—this is what works well for me.
When ready to use:
- Thaw overnight in the refrigerator
- Then warm in a 325°F oven for about 15 minutes, or until heated through
- Cover loosely with foil to prevent drying
If reheating in the microwave, be sure to remove it from the pan first if using metal.
Final Thoughts
This fresh milled quiche is a simple, nourishing recipe that’s easy to customize and works for any time of day.
With a whole grain crust, wholesome eggs, and whatever ingredients you have on hand, it’s a practical way to turn real food into a satisfying meal—whether you’re meal prepping, using leftovers, or feeding a crowd.
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Quiche With Homemade Fresh Milled Pie Crust
Ingredients
Method
- Measure wheat berries and mill on a fine setting.
- Add 1/2 tsp salt to flour and mix.
- Cut in cold butter and lard until the mixture is coarse.
- Add apple cider vinegar and mix.
- Add ice-cold water one tablespoon at a time, mixing after each addition. Then, add enough water for the dough to come together into a cohesive ball. The amount will vary depending on your environment.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to 350°F.
- Roll dough into an 11-inch circle. Do not add extra flour. If the dough begins to stick, place parchment paper or plastic wrap over the top and roll it out that way. Otherwise, adding flour can create a gritty texture.
- Grease a 9-inch pie plate with butter and fit dough into the pan, fluting the edges.
- Pierce the bottom with a fork.
- Line with parchment and add pie weights to prevent bubbling.
- Par-bake for 15 minutes.
- Carefully remove weights and bake an additional 10 minutes, until lightly golden.
- Allow the crust to cool completely.
- While the crust cools, whisk eggs and heavy cream until fully combined. If desired, add salt to taste.
- Add 1 cup of your custom ingredients to each crust (pre-cooked as needed).
- Pour the egg mixture over the filling.
- Bake at 350°F for 35–40 minutes, until the internal temperature reaches 165–185°F.
Video
Notes
- Do not overwork the dough. Overmixing can lead to a tough, crumbly crust. Mix just until the dough comes together.
- Adjust water as needed. The amount of water can vary depending on your environment. Add just enough for the dough to form a cohesive ball.
- Pre-cook fillings when needed. Meats and vegetables should be cooked before adding them to the quiche to avoid excess moisture.
- Watch the salt. If your fillings are already salty (like bacon or cheese), you may not need to add additional salt to the egg mixture.
- Check doneness by temperature. The quiche is done when the internal temperature reaches 165–185°F and the center is set.Use what you have. This recipe is meant to be flexible—leftovers work especially well.Let it cool before slicing. This helps the quiche set and makes it easier to cut clean slices.Great for meal prep. This recipe makes two quiches, so you can enjoy one now and freeze one for later.Add something fresh on the side. A simple salad or fresh fruit rounds out the meal.
