How to Make the Perfect Quiche

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.

Quiche with bacon

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.

This easy quiche recipe is simple, versatile, and consistently good.

What is Quiche?

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 in pie dish

The Texture of a Perfect Quiche

Quiche is egg pie. But “egg pie” doesn’t sound particularly appealing, does it? Let’s talk about the texture of a perfect quiche, the kind I’m teaching you how to make. Perfect quiche is creamy and soft with textural contrast from ham, crispy bacon, or sautéed vegetables. Each forkful is undeniably rich, but has a light and delicate mouthfeel. Think of the main ingredient being milk/cream, not eggs.

Quiche is not a frittata with crust. Frittatas are sturdy and solid, while quiche is moist and melts in your mouth.

How to Make Quiche in 4 Steps

So now that we properly defined quiche and its texture, let’s dive into a perfect quiche recipe. I love quiche, so I’m REALLY excited about this!

  1. Blind Bake Your Pie Crust – I teach you how in my blind baking pie crust tutorial, but scroll further down for a quick review.
  2. Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc.
  3. Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins.
  4. Bake – Pour filling into crust and bake until just about set, at least 45 minutes.

Let it cool a bit, then slice and serve. To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months.

Slice of quiche

Quiche Recipe Ingredients

This quiche recipe requires:

  1. Pie Crust – Don’t skimp on flavor and texture– make homemade pie crust. My favorite pie crust recipe is straightforward and you can make it ahead of time and freeze. One of my best baking tips is to always have pie dough in the freezer!
  2. Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
  3. Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don’t find it necessary with the ratio of ingredients in my recipe.
  4. Salt and Pepper – I don’t add salt to the filling if I’m using a salty add-in, such as cheese or ham. However, if you are making a plain quiche I recommend both.

quiche ingredients

Add-Ins

Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. I recommend patting them dry before using because excess moisture will create a soupy quiche. Spinach, kale, bell pepper, and tomatoes can be fresh, but you can definitely sauté them first if desired. Some of my favorite quiche add-ins:

  • goat cheese
  • cooked cubed ham
  • bacon
  • caramelized onions
  • sautéed mushrooms
  • sautéed chopped asparagus
  • chopped fresh parsley

Stick to 1/2 – 1 cup cheese and up to 2 cups vegetables and/or meat add-ins. (Fresh spinach packs down, so you can go heavy on it.)

quiche filling in glass mixing bowl

Partially Blind Bake the Pie Crust

Pie recipes call for a raw pie crust, a fully baked pie crust, or a partially baked pie crust. For example, deep dish apple pie bakes the filling and crust at the same time. Coconut cream pie has a no-bake filling, so it requires a fully baked pie crust shell. Quiche, on the other hand, can bake in a raw pie crust but it will likely taste soggy. So let’s partially pre-bake it, also known as blind baking pie crust.

  1. Make pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.
  2. Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges.
  3. Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold.
  4. Fill with pie weights. As the pie dough bakes, its fat will melt. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then pour in pie weights or even dry beans. (Note: 2 packs of these pie weights is needed!)
  5. Bake until the edges are lightly brown, about 15 minutes.
  6. Remove pie weights, then prick the crust with a fork.
  7. Bake crust for about 8 more minutes.
  8. Fill with quiche filling, then bake the quiche.

Pie crust edges usually begin over-browning, so a pie crust shield is helpful. I always recommend a pie shield with any/every pie recipe.

Quiche in pie crust

Quiche

Quiche Recipes:

Now that you’re fully prepped with all this quiche info, let’s bake! Here are 3 new quiche recipes for you and each are pictured above. Follow the quiche baking instructions in the recipe below. Leave out the added 1/4 teaspoon salt. Whisk these add-ins into the egg/cream mixture in step 4. After baking the quiche, top with a sprinkle of fresh parmesan cheese or any cheese used in the filling. Feel free to add a small handful of fresh herbs such as chopped parsley, dill, or basil. I served each of these with homemade hollandaise sauce and definitely didn’t regret it. 🙂

  • Crab, Old Bay, & Gruyere: 1 and 1/2 cups fresh jumbo lump crabmeat (it’s sold as “fresh” but it is always pre-cooked), 1 cup shredded gruyere cheese, 1/2 teaspoon Old Bay Seasoning, dash of hot sauce.
  • Bacon, White Cheddar, & Scallion: 6-8 cooked and crumbled bacon slices, 1 cup white cheddar cheese, 3 Tablespoons chopped scallion.
  • Ham, Spinach, & Feta: 1 cup cooked and cubed ham, 3 cups chopped fresh spinach (sauté for a few minutes with a drizzle of olive oil over medium heat), 3/4 cup crumbled feta cheese.

I have these favorite quiche recipes too:

Which flavor combinations will you try? I’d love to hear some new ideas because I bake quiche on the regular. Love having one in the freezer. Have fun customizing your own!!

Quiche with spinach

What to Serve with Quiche

Here’s what I serve with quiche. It’s usually 1 or more of the following:

Print
Quiche with bacon

Quiche Recipe

  • Author: Sally
  • Prep Time: 2 hours, 40 minutes
  • Cook Time: 1 hour, 20 minutes
  • Total Time: 4 hours
  • Yield: serves 8
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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.


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*
  • up to 1 cup shredded or crumbled cheese (see recipe note)
  • up to 2 cups add-ins (see recipe note)
  • optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste

Instructions

  1. Pie crust: 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. Preheat oven to 400°F (204°C). Partially blind bake your pie crust. Follow blind baking instructions through step 9. Step 4 is optional, though that step guarantees thick pie crust edges. 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.)
  3. Reduce oven temperature to 350°F (177°C).
  4. 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.
  5. 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!
  6. This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

Notes

  1. Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the crust ahead of time too. See end of step 2. To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.
  2. Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
  3. Whole Milk & Heavy Cream: Use this combination for best taste. If desired, use 1 cup of half-and-half instead.
  4. Cheese: Some favorites include feta cheese, goat cheese, white cheddar cheese, Swiss cheese, and gruyere.
  5. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. Pat dry prior to mixing in. See blog post for more information.
  6. Added Salt: Reduce or leave out salt if your add-ins and cheese are particularly salty. For example, in the 3 recipes listed in the next note, I don’t even add salt!
  7. Quiche Recipes: Leave out added salt, then whisk in these ingredients in step 4. Crab, Old Bay, & Gruyere: 1 and 1/2 cups fresh jumbo lump crabmeat (it’s sold as “fresh” but it is always pre-cooked), 1 cup shredded gruyere cheese, 1/2 teaspoon Old Bay Seasoning, and dash of hot sauce. Bacon, White Cheddar, & Scallion: 6-8 cooked and crumbled bacon slices, 1 cup white cheddar cheese, and 3 Tablespoons chopped scallion. Ham, Spinach, & Feta: 1 cup cooked and cubed ham, 3 cups chopped fresh spinach (sauté for a few minutes with a drizzle of olive oil over medium heat), and 3/4 cup crumbled feta cheese.

Keywords: quiche, brunch

62 Comments

    1. Absolutely! I would still pre-bake the crust, but maybe for only about 8 minutes and at 350F. Parchment paper + pie weights would be helpful so it doesn’t puff up.

    2. Omg, what an awesome idea!! Thank you for asking this question Elaine!! Definitely going to try it!! Too hard to do the homemade crust with 2 kitties around now *sigh*….unless my guests don’t mind the extra ‘flavouring’ or should I say ‘built in floss’ lol.

      1. HAhaha! I like to say tha pet hair (dog, cat, and skunk) is considered a condiment at my house…

  1. This post was very interesting, Sally! I’ve never made a quiche before, as I’ve never found myself partial to the ones I’ve had before. I’m not a big fan of cheese in general, except for mozzarella, so could I use that? I was thinking to make a quiche that had some add-ins that resemble one of my favourite pizza combinations, so mozzarella, crumbled italian sausage, some bacon, and some red peppers. Do you think that would taste good? Thanks!

    1. You can definitely use mozzarella and I think the quiche would be fantastic with Italian sausage, bacon, and red peppers!

      1. I took the basic recipe for the Keith and I added in bacon smoked sausage chicken ground sausage collard greens onions potatoes green peppers tomatoes along with cheddar cheese and some white cheddar cheese delicious…i made pie shell from scratch

      1. I just made this in an Emile Henry quiche dish. I’d consider this a deep dish for quiche, although not as deep as a 9″ spring form pan. For the filling, I used at least 8 oz of sauteed mushrooms, 1 box of frozen spinach (thawed, squeezed), and about 4 oz of crumbled feta. When I put everything in the blind-baked shell, it only came half way up the side. I ended up adding 2 more eggs, 1/2 cup half & half, and a pinch of salt. I think it could have used another egg and 1/4c half & half, but it was fine. Just something to consider when choosing a pan.
        As far as my add ins…I thought this would be a good mix, but I think the point of your recipe is to really appreciate the texture of the custard. The spinach was so well-distributed in the mixture that it was more like a spinach pie. I’ll make this again without spinach in hopes of getting more of the custard to savor. The mushrooms and feta were good adds, but next time I’d used more feta…maybe 6 oz for a deep dish quiche.

      2. The ratio of 4 eggs to 1 cup milk-cream seems to be way too much liquid for 1, 9″ deep dish quiche. So, do you have leftover milk-cream?

  2. Sweet potatoes are an excellent add in for quiche! One of our coffee shops made a quiche with sweet potatoes (and carmelized onions, spinach, feta)…it was excellent.

  3. A trick that I learned years ago has helped me really manage to keep the crust super crispy, even after the whole quiche has been baked. Right after the crust comes out of the oven (blind baking step), use a pastry brush to brush on a thin layer of your egg mixture onto the interior of the entire crust immediately. The hot crust will cook up the thin layer of the egg wash but also in a way, seal it up. Let it cool off before filling it and baking up the custard! The crust remains nice and crisp for days! 🙂

    1. Faye, what a fantastic tip ! I love a crispy crust and rarely get it. Your tip makes so much sense and I can’t wait to try it . Thank you !

    2. Love the idea for brushing the egg mix on the crust after pulling out the oven. Next crusts I make I will give it a try…Love a crispy crust.

  4. I love making quiche and actually make it often for dinner. I have used your pie crust recipe…and look forward to using the filling recipe! Thanks!

  5. No crust sensation! I made this quiche last night without the crust and it was wonderful. 30 minutes at 350. I’m making another today to take for lunch this week. I used a cup of half and half along with the eggs and other ingredients. Feta cheese and cheddar along with sauteed peppers and onions. I tucked in a few basil leaves and baked it up. So good! This is going to be my go-to recipe for quiche from now on. 🙂

      1. I used the Pillsbury crust, blind baked it beforehand. Just be aware that these seem to have gotten chintzier over the years… My filling overflowed the crust by a lot.

  6. Hi Sally,

    I am planning to make multiple quiches for an upcoming brunch. I was wondering if I could partially blind bake the crusts the day before and then fill them and finish off the following day? If so, how do you recommend storing the crusts after partially baked?

    1. Absolutely! Let the partially blind baked pie crusts cool completely, then cover tightly with aluminum foil. Refrigerate overnight, then add the quiche filling the next day and continue with the recipe.

  7. Thank you for this recipe! Whenever I make a quiche I use this recipe for my base. I always come back on here to double check I’m doing it right. It always turns out great! I like all the ideas for fillings too.

  8. Thanks so much for these guidelines! I like to serve fruit or salad with quiche. Carrot salad or a cucumber salad are great with quiche.

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  9. Can any quiche be made without a crust? If so would lining a spring form pan with parchment paper be as good as a crust?

  10. I’m sorry to be a broken record! I know it’s allowed but If using frozen pie crust I know I need to blind bake and use parchment and pie weights/beans do I
    1. Thaw the crust? counter? fridge?
    2. Pre-Bake at 350? How long?

    I will tackle the homemade pie crust eventually, but it would be SOOOOO helpful if on your delicious pie recipes if you put what to do if you don’t have time etc. for homemade! But I also know you want the best for us! ; ) Thank you for your blog!

    1. Hi Elizabeth! You can use frozen store-bought pie dough– that’s no problem! Thaw it on the counter or in the refrigerator, roll it out if it needs it, then blind bake per these instructions. Baking instructions are the same if you are using homemade or store-bought crust. Hope you enjoy!

  11. Hi Sally! I’m really excited about trying your recipe tonight. I just wanted to let you know there’s a typo in step one regarding the pie crust. It says “bling” instead of blind. Feel free to bot post my comment. I just wanted to let you know. Can’t wait to try it out tonight! Thanks

      1. Is this with or without crust in chafing dish? I am baking for a crowd and was thinking of freezing it day before so I can safely carry it in 100 degree weather.can it be server to hand eat?

  12. I love quiche, so good for any meal. I often bring it for lunch during the week. Love your recipe!

    Was just going to mention that your recipe is great with Marie Callender’s frozen pie crust found in the freezer section (I’m too lazy to make homemade crust!).

    I also made mine with egg whites only and heavy cream + bacon, goat cheese, feta cheese, mizithra cheese, fresh basil, leeks and mushrooms. Fantastic!

  13. This recipe fits perfectly into a frozen deep dish pie crust, which is what I use when I make quiche. Love it! Have made many combinations- thanks so much!!

  14. Hi!! I am looking for ANY feedback as I am loving making quiches from scratch. I followed this recipe (butter crust) exactly. Added bacon and a mixed shredded cheese. Used Half N Half instead of milk/heavy mix. Did the double crust technique from the extra disc of dough. Used a 9.5 in glass pie dish. ISSUE #1: The oven smoked from butter dripping [were my pea sized butters in dough actually too large??]. I had to add a sheet pan underneath for the rest of the blind baking to prevent a disaster. One crust side started to melt down but I could save it. ISSUE #2: the filling pour seemed to be nor enough. It looked as though it was only being half filled (did the 4 eggs/fluid measure) so I ended up adding 2 more eggs and about 1 cup HC. It looked better but after-the-fact 1 more egg/.5c. of HC may have evened it out better to the eye. It did however taste AMAZING! Who can help? I took pictures that I can send too. Thank you in advance.

    1. Hi Kristina! I wonder if the pie crust was simply too warm and started melting too quickly too early? Could you try assembling the crust for blind-baking, then refrigerator for 1 hour or freeze for 30 minutes before baking? The filling rises up (the air from whipping the eggs), so it won’t look totally full before baking. I’m glad you enjoyed it though!

      1. I am actually just starting out with my Quiche adventures, but I’m totally psyched! There are so many combinations I wanna try. They look so delectable and I have such fond memories from my childhood. I can’t wait to get my ingredients so I can get started.
        Thank you for all the wonderful tips, and you have a great fan base that I’ve gotten some ideas from, as well. More items to add to my shopping list! I really do appreciate the time it took to set up this wonderful site for everyone. You’re an amazing lady! Thank you for giving your time to us all.

  15. This is delicious!
    This quiche was creamy, scrumptious, awesomeness! We selected half feta and half mozzarella for our cheeses with chopped fresh spinach and asparagus as our add-ins. But the quiche base is the best we’ve tasted.
    Yum, yum, yum!!! This one is a keeper! Thanks!

  16. Just made this for dinner tonight and everyone went back for seconds! Did one with sharp cheddar, broccoli, smoked ham, bacon, and caramelized onions and made a second one with all of that plus added ground venison for my boys! Never thought I would see the day that my redneck boys would eat a quiche!! Thanks Sally!!

  17. I have made this recipe 4-5 times with a deep dish store-bought pie crust. Every time, I have too much custard mixture to fit in the pie crust. What am I doing wrong? Extra large eggs, possibly?

    1. Hi Karen, I use a 9 inch pie dish – is the store bough crust the same size? It could also be the size of the eggs as I use large eggs not the extra large.

  18. Thanks for the recipe. I sautéd diced bacon, mushrooms, sun-dried tomatoes, finished with fresh spinach. Topped with gruyere and plain goat cheese.

  19. Used this recipe tonight. I sautéed mushrooms, onions, garlic, yellow and green zucchini. And then Added Mexican shedded cheese and feta and diced ham. So wonderful. I will freeze the leftovers for another meal.

  20. Made this for dinner tonight…delish! Followed the recipe, added broccoli (cooked and towel dried), bacon, extra sharp cheddar. Will add to favorites for sure!

  21. I’m making mini-quiche for a brunch. I am planning to do this with my silicone cupcake pans so, I’ll have 36 of them. Once I blind bake the crust (which will just go up the sides of the form) can I freeze it?
    My preliminary plan is to fill the cups and bake in the morning and let it cool down. I’m pretty sure I can get them out of the silicone forms by gently pushing up from the bottom once it has cooled sufficiently.
    So, is freezing in the pans okay and do you have any other tips?

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