Best Quiche Recipe

This is a perfect base quiche recipe and it’s all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat, or spinach. You can also try my mini quiche recipe in a mini muffin pan, too!

Often over-looked and underrated, quiche is a cornerstone brunch recipe. But don’t limit this dish to brunch! Quiche is fantastic for lunch, dinner, Easter supper, baby showers, bridal showers, potlucks, tea parties, and so much more. It’s my go-to food when I need a quick recipe that’s delicious, crowd-pleasing, and adaptable to what I have in the refrigerator.

Quiche is a savory egg custard baked in a flaky pie crust shell. Though you can certainly make a crustless quiche, too! The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables. One of the more popular quiche recipes is Quiche Lorraine, which combines bacon and cheese. Today I’m showing you how to make the perfect quiche with any add-ins you choose!

Quiche Recipe

This is a perfect base quiche recipe and it’s all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

Prep: 2h40min

Total: 4h

Yield: 8

Ingredients:

• 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
• 4 large eggs
• 1/2 cup whole milk*
• 1/2 cup heavy cream or heavy whipping cream*
• 1/4 teaspoon each salt and pepper*
• 1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
• up to 2 cups add-ins (see recipe note)
• optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste

Instruction:

1. I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
2. On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
3. While the crust is chilling, preheat oven to 375°F (190°C).
4. Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
5. Reduce oven temperature to 350°F (177°C).
6. In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
7. Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving—it’s fantastic at room temperature!
8. This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

The Best Quiche Recipe

From the flaky pie crust to the creamy egg filling, this recipe for basic quiche is not only easy to make but downright delicious! Choose your desired filling to suit your family’s preferences.

Prep: 10min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 211 kcal, Carbohydrate 1 g, Protein 10 g, Fat 17 g, Saturated Fat 9 g, Cholesterol 172 mg, Sodium 534 mg, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 9-inch pie crust (refrigerated, homemade, or frozen)
• 4 large eggs
• 1 cup cream (or half and half or whole milk)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 2 cups flavor additions (see notes for suggestions)

Instruction:

1. If using a frozen-ready to bake pie crust, bake from frozen for 10 minutes at 375 degrees F, before filling with the egg mixture. Let cool slightly.
2. Let quiche cool for at least 20 minutes before slicing and enjoying.

Easy Quiche Recipe

The best easy quiche recipe packed with spinach, ham, and cheese, or any other fillings you prefer! Great for breakfast, brunch, or dinner.

Prep: 15min

Total: 60min

Yield: 6

Serving Size: 1 of 6

Nutrition Facts: servingSize 1 of 6, calories 255 kcal, Carbohydrate 19 g, Protein 16 g, Fat 13 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 151 mg, Fiber 2 g, Sugar 3 g, unSaturated Fat 7 g

Ingredients:

• 10 ounces frozen chopped spinach (thawed)
• 1 refrigerated pie crust
• 5 large eggs
• 3/4 cup milk ((I used 1%; or use whole milk or a combo of milk and cream for more richness))
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon hot sauce (such as Tabasco (optional))
• 1 cup diced cooked ham
• 3/4 cup 1/4-inch-diced melty cheese (such as Gruyere or white cheddar* (about 3 ounces))
• 2 green onions (finely chopped)

Instruction:

1. Preheat the oven to 375 degrees F. If your frozen spinach is not already thawed, thaw it in the microwave per the directions. Place the spinach in a colander and squeeze out as much liquid as possible. Set aside.
2. Blind Bake the Crust (If your crust comes pre-formed in a disposable pan). Place the pie dish on a baking sheet and bake for 3 minutes. Remove it from the oven, prick it all over with the tines of a fork, then return to the oven and bake until light golden, about 10 minutes more. Reduce the oven temperature to 350 degrees F. See notes if you use a pie dough sheet or make your own dough.**
3. Prepare the Filling: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and Tabasco.
4. Squeeze and blot more water out of the spinach (you want it as dry as possible), then scatter it evenly over the bottom of the blind-baked crust. Sprinkle the ham, cheese, and onion over the top of the spinach.
5. Carefully pour the egg mixture over the top.
6. Bake the Quiche: Bake the quiche on the baking sheet, until a knife inserted 1 inch from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let the baked quiche rest for 5 to 10 minutes, then slice and serve.

Spinach Quiche

Made with heavy cream and Gruyère, this rich spinach quiche is classic French.

Total: 1h30min

Yield: 4-6

Nutrition Facts: servingSize , calories 504, Fat 39 g, Carbohydrate 25 g, Protein 14 g, Saturated Fat 21 g, unSaturated Fat , Sugar 3 g, Fiber 2 g, Sodium 472 mg, Cholesterol 218 mg

Ingredients:

• 1 9-inch deep dish frozen pie crust
• 1 tablespoon butter
• ½ cup thinly sliced shallots
• 4 large eggs
• 1¼ cups heavy cream
• Pinch ground nutmeg
• ¾ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 cup (4 oz) finely shredded Gruyère, packed
• 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water

Instruction:

1. Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it…if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don’t worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
2. Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
3. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
4. Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
5. Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
6. Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient…you need the spinach completely dry, otherwise your quiche will be watery.
7. Note: Don’t panic if your crust cracks — you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
8. Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
9. Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

How to Make Flavorful Quiche | Quiche Recipe | Allrecipes.com

FAQ

Is heavy cream better than milk for quiche?

Should crust be prebaked for quiche?

How do you keep the bottom crust of a quiche from getting soggy?