Making quiche for a crowd is a great and easy meal option. I’ll show you all my tricks for making this as simple as possible!
On the particular day I chose to serve quiche to my family and a living room (I prefer to call it my loving room) full of college students, I took about half an hour to put together six quiches. Truly, that’s all the time it took!
Cut into eight pieces each, this makes 48 servings and in our case, fed about 13 people. (We had a couple of pies leftover.)
I loved how easy it was to make this meal, and all of our guests felt like I was serving them something extra special!
Now, if you don’t have your very own 2-year-old to help you crack all the eggs, I’m very sorry because this endeavor will be less of an adventure and much more predictable. Egg cracking is one of Keith’s greatest kitchen pleasures. Thankfully, only 1 out of 36 eggs landed on the floor on this particular day.
Along with a helpful two-year-old, I also utilized another fantastic resource: frozen pie crusts. From the store. Someday maybe I’ll make pie crust again. Though when making this many quiches at once {Laura pauses to look up if quiche is plural of quiche}, I may always enjoy the ready-made crusts that the store provides so that I can instead use my time to love people rather than floury countertops.
Here’s another trick I enjoyed: I put all the eggs into my Blendtec and let this appliance do the work (in 7 seconds, thank you very much) to whip all the eggs for me. This was extra helpful because once whipped, I could then easily pour the eggs from my blender into my prepared pie crusts. Oh! Because I’d already filled each crust with a variety of quiche ingredients. Then I added eggs and stirred it all around.
How did I fill my quiche? Quiches? (Turns out, either one works as a plural form of quiche. Ya learn something new every day, thank you Google.) I filled them with a variety of goodies to give our guests lots of options. Some were filled with veggies like broccoli, sweet peppers, and onions. Some had ham and cheese. Some just had cheese. All of them had salt, eggs, cheese, and cream.
But I loved that I could set the crusts all out like an assembly line and fill them quickly with whatever I intended to put in them. Then after the eggs were prepared, I poured it in and stirred it around, then boom. They were ready to bake!
How to Make Quiche for a Crowd
- Per Quiche, which makes 8 pieces:
- 1 unbaked pie crust
- 6 eggs
- ⅓ cup heavy whipping cream
- sea salt to taste
- ¾ cup shredded cheese
- 1½-2 cups other fillings like diced ham, cooked sausage, cooked bacon bits, broccoli, onion, sweet peppers, spinach leaves, etc)
- Place fillings into each pie crust.
- Whip eggs, cream, and salt together in a bowl or blender.
- Pour egg mixture over the pie fillings and stir.
- Bake quiche in a 425 degree oven for 45-55 minutes or until a knife poked into the middle comes out clean.
Quiche is great served with a salad and fresh fruit. :)
So were all of your veggies put into the crust raw? Would you recommend diced potatoes be cooked first?
Everything was raw and turned out great. I think frozen hashbrowns or potatoes would not need to be cooked first!
Did you use deep dish crusts ?
Yes!
We are doing a brunch/coffee bar graduation open house for our daughter and I am doing quiches as you described. I am going to do a trial run to help figure out flavors. The only frozen pie crusts I could find were the pilsbury deep dish. I am just curious if that is what you used since I think it would alter the cooking time if my pies were more deep.
Great ideas!!! How many 9 inch quiches should I make for approx. 50 ladies? Also serving fruit and pastries?
I typically make spinach, onion, and mushroom quiche. I always sauté any veggies in a bit of butter to wilt the spinach, sweeten the onions, and evaporate the moisture out of the mushrooms. It helps to minimize soggy crust and wet, heavy fillings.
Martha