What oven temperature works best for a Joanna Gaines quiche recipe?

Bake at 175–180°C until the center is set but still slightly wobbly. Start checking at 30 minutes.

Can I make a Joanna Gaines quiche recipe without crust?

Yes, grease the dish, add fillings and cheese, pour custard, and bake 25–35 minutes. It stays creamy and slices cleanly.

Gruyère, Swiss, or Fontina give a classic Magnolia-style melt. Cheddar is ideal for kids. Stick to 1–2 cups total cheese.

Sauté until moisture evaporates, blot spinach or zucchini, and let them cool before layering.

Refrigerate for 3–4 days, or freeze for up to 2 months. Reheat gently so it stays tender.

Creamy Joanna Gaines quiche recipe with eggs, cheese, and fresh vegetables for an easy, comforting brunch.

Scale

4 large eggs
1 cup whole milk + ½ cup heavy cream
½ tsp salt
¼ tsp black pepper
⅛ tsp ground nutmeg
1 tsp Dijon mustard (optional)
1–2 cups shredded cheese (Gruyère, Swiss, Fontina, or Cheddar blend)
1½–2 cups vegetables, pre-sautéed (spinach, mushrooms, asparagus, broccoli, or zucchini)
1 unbaked 9-inch pie crust or crustless option or puff pastry round
Fresh herbs: chives, parsley, thyme
Leeks or caramelized onions (optional)

Prep the crust: Place dough in a 9-inch pan, chill 20 minutes, dock with fork, line with parchment, add weights, and blind bake at 190°C for 12–15 minutes. Cool.
Sauté vegetables: Cook mushrooms or leeks until moisture evaporates. Wilt spinach and blot dry. Cool before adding.
Mix the custard: Whisk eggs, milk, cream, salt, pepper, nutmeg, and Dijon until smooth with minimal bubbles.
Layer: Scatter cheese and vegetables evenly in the crust. Pour custard to just below the rim.
Bake: At 175–180°C for 32–40 minutes until center is just set with slight wobble. Shield edges if needed.
Rest: Cool 10–15 minutes before slicing.
Variations: For crustless, bake 25–35 minutes. For lighter dairy, replace cream with 1¼ cups milk + 1 tbsp cornstarch. For gluten-free, use certified crust or crustless.

Tip: Blind baking prevents soggy crust. Store leftovers in fridge up to 3–4 days or freeze for 2 months. Nutritional values are estimated.

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