The Best Quiche Recipe

Introduction

This is the best quiche recipe that delivers a flaky crust filled with a creamy, savory custard and your favorite mix-ins. Perfect for breakfast, brunch, or a light dinner, this versatile dish is easy to make and endlessly customizable.

Ingredients

• 1 (9-inch) pie crust (refrigerated, homemade, or frozen)
• 4 large eggs
• 1 cup cream (or half and half or whole milk)
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ¼ teaspoon grated nutmeg (optional)
• 2-3 cups flavor additions (such as cheese, ham, vegetables)

Instructions

1. Pre-bake the pie crust: If using refrigerated or homemade pie crust, roll it out to a ¼-inch thickness and fit into a 9-inch pie pan. Trim excess dough and crimp the edges. Chill in the freezer for 15 minutes or refrigerator for 1 hour.
2. Bake the crust: Line the crust with parchment paper and fill with dried beans or pie weights. Bake at 375℉ (190℃) until lightly golden and set, about 15 minutes. Remove weights and bake for another 5 to 10 minutes until the bottom is golden. Let cool slightly. If using a frozen ready-to-bake crust, bake for 10 minutes at 375℉ and let cool.
3. Prepare the filling: Whisk together eggs, cream, kosher salt, black pepper, onion powder, and nutmeg until light and fluffy.
4. Assemble the quiche: Spread your chosen flavor additions evenly over the prebaked crust. Pour the egg mixture on top and add extra cheese if desired. Gently tap the pan to release air bubbles.
5. Bake the quiche: Bake at 375℉ (190℃) until the eggs are set, about 35-40 minutes. Check after 25 minutes and cover the crust edges with foil or pie shields to prevent over-browning. The quiche is done when the edges are firm but the center still jiggles slightly.
6. Cool and serve: Let the quiche cool for at least 20 minutes before slicing to allow it to set completely.

Tips & Variations

• Use half cream and half milk for a lighter custard without sacrificing creaminess.
• Try different combinations of cheese and vegetables such as Gruyère with spinach or cheddar with bacon.
• Make a dairy-free version by substituting the cream for coconut milk or another non-dairy alternative.
• To prevent a soggy crust, ensure the crust is well prebaked and cooled before adding the filling.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices gently in a microwave or in a 350℉ (175℃) oven for about 10 minutes until warmed through. For longer storage, quiche slices freeze well—wrap tightly and freeze for up to 2 months, then thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of store-bought?

Yes, homemade pie crust works wonderfully. Just be sure to roll it out evenly and prebake it fully to avoid sogginess.

What are some good flavor additions for quiche?

Popular options include cheeses like Gruyère, cheddar, or feta, proteins such as ham, bacon, or smoked salmon, and vegetables like spinach, mushrooms, onions, or bell peppers. Mix and match based on your taste and what’s in season.

The Best Quiche Recipe

Print Recipe

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4.5 from 63 reviews

This classic quiche recipe features a flaky pie crust filled with a rich and creamy custard made from eggs, cream, and a blend of savory seasonings. Customize your quiche with your favorite cheeses, meats, and vegetables for a versatile and delicious dish perfect for breakfast, brunch, lunch, or dinner.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Category: Savory Pie
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 (9-inch) pie crust (refrigerated, homemade, or frozen)

Custard Filling

• 4 large eggs
• 1 cup cream (or half and half or whole milk)
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ¼ teaspoon grated nutmeg (optional)

Flavor Additions

• 2–3 cups flavor additions such as cheese, ham, vegetables, or your preferred ingredients

Instructions

1. Pre-Bake Pie Crust: If using refrigerated or homemade pie dough, roll it out to about ¼-inch thick and place it in a 9-inch pie pan or deep-dish tart pan. Trim excess dough and crimp the edges. Chill the crust in the freezer for 15 minutes or refrigerator for 1 hour.
2. Bake Pie Shell: Line the crust with parchment paper and fill it with dried beans or pie weights. Bake at 375℉ (190℃) for about 15 minutes until lightly golden. Remove the weights and bake for an additional 5 to 10 minutes until the bottom crust is fully golden. Let it cool slightly. If using a frozen pie crust, bake at 375℉ (190℃) for 10 minutes before filling and let cool.
3. Prepare Custard: In a medium bowl, whisk together 4 large eggs, 1 cup cream, ¾ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and ¼ teaspoon grated nutmeg until the mixture is light and fluffy.
4. Assemble Quiche: Evenly sprinkle your chosen additions like cheese, ham, and vegetables over the pre-baked pie crust. Pour the egg custard mixture over the fillings. Top with extra cheese if desired. Gently tap the pan on a counter to release any trapped air bubbles.
5. Bake the Quiche: Bake at 375℉ (190℃) for 35-40 minutes or until the eggs are set. Check the crust after 25 minutes, covering the edges with pie shields or foil to avoid over-browning. The quiche is done when the edges are firm but the center still has a slight jiggle.
6. Cool and Serve: Allow the quiche to cool for at least 20 minutes before slicing and serving to ensure clean slices and optimal flavor.

Notes

• You can customize the quiche with a variety of cheeses like Swiss, cheddar, or Gruyere and add-ins such as cooked bacon, spinach, mushrooms, or bell peppers.
• Using half and half or whole milk can lighten the custard slightly compared to heavy cream.
• Chilling the crust prior to baking helps prevent shrinking and ensures a crisp texture.
• Covering the crust edges during baking prevents them from burning or over-browning.
• Leftover quiche keeps well refrigerated for 3-4 days and can be reheated gently in the oven.

Keywords: quiche, savory pie, brunch recipe, baked custard, pie crust, vegetarian quiche