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Disclosure Aspire by Hestan compensated me for this recipe.
Having a good quiche recipe in your arsenal is a must for when company is in town or when you just want to have the gals over. And it’s one of those dishes that is really easy to make, but always looks impressive.
My mom taught me to make quiche years ago, using up the leftovers we had the in the fridge. She pulled out a pie crust, filled it with chopped up cooked chicken, veggies and cheese and poured in some whisked eggs and milk. After 45 minutes in the oven, the previous night’s dinner was breakfast reimagined.
To this day, I still make leftover quiche, following the same technique. I’m going to teach you those basic steps, plus share one of my favorite smoked salmon quiche recipes.
How to bake quiche on a grill
When I’m cooking quiche in the oven, I bake it at 350F degrees. There’s not much difference when baking on a grill, other than setting up an indirect heat zone.
In an oven, your food is on a rack pretty far from the burner(s). Grills are a little different. The grill grate is closer to the heat source, which is actual fire, not a burner. Therefore, you need to make sure you create that separation.
My Aspire gas grill by Hestan has three burners, which is perfect for indirect cooking. This allows me to turn on the two side burners, leaving the center burner off. The heat circulates around the pie dish while baking.
If you were to set the pie dish straight over a burner that was turned on, the bottom of the crust would cook much too quickly. For my Aspire, I turn my right standard burner to medium. But because my left burner is the sear station, I keep it set at low.
Basic quiche ingredients
Pie crust. A good quiche starts with a good pie crust. I personally keep Pillsbury refrigerated pie crust in the freezer at all times for moments when I want to make pie or quiche. You could also use thawed, frozen pie crust or make your own.
HOMEMADE PIE CRUST
- 1 stick (1 cup) Crisco shortening
- 300 grams (2 1/3 cups) all-purpose flour
- ½ tsp. salt
- 5-7 tablespoons cold water
Mix the shortening, flour and salt with a pastry blender. Add water one tablespoon at a time until the dough is smooth and doesn’t crack when flattened.
Egg custard. For each quiche, combine 4 eggs, 1/2 cup milk and 1/2 cup heavy cream. Or use 1 cup half and half. Add 1 teaspoon of your favorite seasoning. I’m a fan of Girl Carnivore’s Over Easy Blend from Spiceology. It includes citrus, dill and dried tomato.
Fillings. Here’s where you can get completely creative. Plan on about 1 cup of ingredients, such as last night’s grilled chicken, cooked up bacon, smoked salmon or a plethora of sautéed or fresh veggies along with 1/3 cup of cheese. Shredded cheeses are great, but so are soft cheeses like cream cheese and goat cheese.
Toppings. Butter makes everything better. After adding your filling and egg custard to the pie crust, add in some small cubes of butter and hit it with a little more seasoning. Go with simple salt and pepper or try an Everything Bagel blend.
Check out the recipe card below for some of my favorite filling combinations.
In addition to making full-size quiches, you can also make mini quiches. Instead of one pie crust, use two and line the dough into mini muffin pans. Then, add the filling and custard to each little tart and bake at 400F degrees for 12-15 minutes. You should end up with 48 quiches per batch.
- 1 uncooked pie crust
- 4 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 tsp Girl Carnivore Over Easy Blend
Smoked Salmon Filling
- 1/3 cup cream cheese
- 3 oz smoked salmon
- 2 tbsp red onions, thinly slcied
- 1 tbsp capers
Quiche Lorraine Filling (Ham and Cheese)
- 1 cup cooked ham, diced
- 1 tbsp Dijon mustard
- 1/3 cup Swiss cheese, shredded
Breakfast Sausage Filling
- 1 cup cooked breakfast sausage
- 1/3 cup cheddar cheese
BBQ Chicken Filling
- 1/2 cup cooked chicken, shredded
- 1/4 cup cooked bacon, crumbled
- 1/4 cup red onion, thinly sliced
- 1 tbsp barbecue sauce
- 1/3 cup mozzarella cheese, shredded
- 1/4 cup cooked mushrooms, sliced
- 1/4 cup sautéed peppers, sliced
- 1/4 cup sautéed onions, sliced
- 1/4 cup cooked zucchini, cubed
- 1/3 cup white cheddar cheese, shredded
- 1/2 tsp Everything Bagel Blend
- 2 tbsp butter, cubed
- 1 tbsp fresh parsley, chopped
- Heat the grill. Preheat the grill to 350F degrees with an indirect heat zone.
- Prepare the crust. Dust your counter with flour. Unroll the crust and roll out to make it a bit wider. Place it into a greased pie pan.
- Make the custard. In a medium bowl, whisk together the eggs, milk, cream and Over Easy blend.
- Layer the ingredients. Choose the type of filling you'd like to use and spread the ingredients evenly into the bottom of the pie crust.
- Add the custard. Pour the custard into the crust. Give it a little jiggle to help the eggs settle around the ingredients. Sprinkle with Everything Bagel blend and add the cubed butter on top.
- Grill. Place on the grill over indirect heat. Grill for 45 minutes, or until the center is set, rotating periodically for even cooking.
- Serve. Sprinkle with fresh parsley. Slice and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.