Scallion and Celery Quiche Recipe (2024)

This comment is about the filling only. Very tasty. A real change from the expected quiche and worth the effort. But not a last minute, midweek meal. Quartering and finely chopping all those scallions as well as the celery is time consuming. Best as a plan ahead, make ahead meal.

Just ate it the next day and it's WAY better after leaving it the fridge overnight and the celery shines much more. Highly recommended!

If we can have the volume measurement for the scallions, it would be helpful. 10 oz. of scallions is quite a lot and I constantly wondered if I had used too much. The baked quiche was very "scalliony" but fortunately kids liked it. I still would like to double check the volume, though. So that I know I did not deviate from the original recipe. Thank you.

I write this not to praise myself on how much I changed up this recipe, but rather to thank it creator for a wonder base. You see, I'm part of a CSA and received more celery than I knew what to do with. I also was able to replace the garlic for garlic scrapes that I received. Of course, the spring onions took the place of the scallions.--made a salad from my CSA bibb lettuce and had a delightful farm-to-table late spring dinner! Thanks Martha.

I was looking for a way to use up a large quantity of celery that I received from my CSA. This quiche looked like an excellent option. Even though I was missing some of the ingredients, I had the main ones it it turned out really well! I doubled it to use more celery and baked it in a 9 by 13 Pyrex. I used almond milk in place of milk and I omitted the thyme and parsley because I didn’t have any. I also left out the crust and made it crustless. It came out a bit thin but was still delish!

I couldn't find good size scallions and I replaced them with leeks. All the flavors shine and it's one of my favorite quiches ever.

Needed one more whole egg to fit a 9-in Pyrex with a lot of items inside it. Spinach, mushroom, caramelized onion on the same base. Used TJ’s dough but messed up defrost. Seems to be ok, but should give it more time / defrost overnight beforehand.

Since I had frozen a 1/2 recipe of Martha's Whole Wheat Yeasted Olive Oil Crust from a previous tart recipe, I used that in place of the recommended crust here and also doubled the amount of garlic. This is delicious! Finely dicing the celery seems to add to the texture. Will definitely be making this again! It's great at room temperature for an office lunch too.

Halving scallions instead of quartering is a quick time saver for anyone trying to reduce prep time. I omitted the crust in here to make this a “crust-less” quiche and it was delicious. However, I think without the crust, the flavor of this is pretty scallion heavy (which I loved, but is probably a bit much for others). I would recommend going 1/2 - 3/4 of the quantity of scallions for anyone looking to make this in a crustless version in the future.

This was amazing. The link to the whole wheat pate brisee didn’t work so I made NYT whole wheat EVOO pie crust and am absolutely delighted with the ease and flavor of that! I didn’t have quite enough scallions so I subbed in two shallots and used the entire 4 eggs instead of 2 and 2 ~ I cant wait to make this again. Thanks again for opening my eyes to celerys potential!

Prep time is way longer than stated, even having the crust baked ahead. The chopping & 5 minute bake of the crust with egg painted on final bake time is well more than 45-50 minutes! And I cook often so I’m not super slow with knife skills.

Excellent. Added one egg and subbed 1 cup half and half for the milk. Subbed Fontina for Gruyère. Used frozen TJ pie crust to save time. Turned out delicious!

LOVE celery so used almost 2 cups along with a frozen pie crust, added some spicy pork sausage so skipped the garlic. forgot to add the cheese so just topped it (while in the oven) with a bit of grated parm and stirred it in slightly. even with the mistakes it was delish!

Needs more eggs. Double egg portion

This was delicious. I was short on some of the ingredients and made the following substitutions, and it was still amazing:Used a frozen pie crustOnly had one large bunch of green onions, so I added half a small scallion, half a small onion and some chivesUsed buttermilk instead of milk

Deglaze pan with ~ 3 Tbs white vermouth, will further round out the flavors. You won’t regret.

I’ve made this several times - or, rather, the idea of this but much less healthy! I use a regular pie crust recipe and Cooks Illustrated quiche formula: 4 or 5 whole eggs and 1.5 or 2 cups half and half (depending on how big/deep the crust is.) Cook in parbaked crust at 350 for 40-50 minutes and then cool for at least half an hour to firm up. Delicious!

This is far too healthy to be a delicious quiche. I’d rather have a salad if that’s the goal. Instead I use the Cooks Illustrated formula (4 or 5 eggs, 1.5 or 2 cups of half and half, using the smaller number if it’s a 9 inch pie crust from the freezer case and the larger if it’s a hand rolled pie crust, also usually from the frozen foods section.Par bake the crust, then fill and bake at 350 for 40-50 min until set but soft.)

Used a leek because I didn't have enough scallions and that lovely thin Chinese celery--including leaves. Baked in the morning and let it sit on the counter all day for room-temperature dinner. Delicious. Oh, and just a frozen pie crust because I'm house sitting and have limited counter space and ingredients. Didn't matter at all.

How much of the green part of the scallion is used?

My wife thought it was too fatty, but I loved it. I will say after looking carefully at this recipie, I decided to parbake the crust instead of fully cooking (I used the whole wheat pate brisee linked in the recipie) and that worked great. Maybe if you like your crust really done you could fully cook it, but 35 minutes in the oven is quite a while, and the botton was not soggy. I will agree with others, preparing the scallions takes maybe half of the prep time, so that's a consideration.

We loved this quiche! Used a frozen pre-made pie crust and dried thyme and parsley; otherwise, followed the recipe as written. I think there would have been room to add one more egg, which I’ll try the next time.

Need a gluten-free substitute for the whole-what crust, as there are people with celiac in our family. Any suggestions?

This was amazing! I minced 1 cup of mushrooms and sautéed with the thyme then added it on top of the celery/onion layer.

Great recipe! I used 2 whole eggs and avoided the yolks. I also replaced 2/3 cup of milk with heavy cream and added bacon. Turned out really good!

I really like celery, and did enjoy the flavors of this quiche, but I think I like the ones made with cream rather than the milk called for here. And I would've enjoyed a heftier amount of cheese, as well.