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. You can also try my mini quiche recipe in a mini muffin pan, too!

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


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 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:

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


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.


  • 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


  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 in your 9-inch pie dish. 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.


  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. Mini Quiche: Here is my mini quiche recipe and instructions.
  4. Whole Milk & Heavy Cream: Use this combination for best taste. If desired, use 1 cup of half-and-half instead.
  5. Cheese: Some favorites include feta cheese, goat cheese, white cheddar cheese, Swiss cheese, and gruyere.
  6. 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.
  7. 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!
  8. 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


  1. Hi Sally, I have made quiche in the past and can’t find my recipe. Yours sounds close to what I’ve used and well tested.

    I hope it’s for a 9 inch pie? I’ve read through the recipe but I don’t see if it’s a 9 or a 10 inch pie. Thanks!

  2. Thanks for this Sally! I’ve moved to Australia and for some reason quiche isn’t on the menu; you either can’t find it or it’s really pricey! So I’ll have to make it myself. Red bell peppers and quiche go insanely well together, so definitely try a Mediterranean flavour (peppers courgette squash feta cherry toms)some time! Broccoli goes great too, balsamic onions, mushrooms… lots of fun to be had!

    1. That’s funny, I’m Australian, live in Sydney and I never have a problem finding quiche.
      Second time I’ve made this one – delicious! Thanks

      1. I agree with Kelly. I spent 10 years in Oz and quiche was a very common menu item and my job took me all over the country. Homemade is always best, but maybe it is just the cafes/restaurants you are choosing?

  3. My 17 year old son found this recipe today and made it for our supper tonight. His ad ins were spinach and bacon. He used sharp, old cheddar cheese. It was fantastic! The cream gave it a lovely richness. I’m sure we will come back to it again.

  4. Hi Sally – There wasn’t any heavy cream at the store today. Can you substitute whole milk or half-n-half for heavy cream? We are planning on having this for Easter Brunch!

  5. I’m cooking quiche for 22 seniors on (shelter in place) Easter Sunday.
    So excited to try this recipe & play with combinations.
    Wish me luck!

  6. Hi, I’d love to make this for Easter tomorrow. I couldn’t find any heavy cream or half and half at the store – will the quiche be ok with just using milk and if so how much should I use? Thanks for any help you can give!

  7. This was absolutely, hands down, the best recipe for quiche. Light and fluffy custard!
    2/3 c leek, white and green parts, halved and sliced, sauteed til wilted.
    3/4 c ham, cubed
    Gruyere cheese, 1/2 cup. Use most in mixing ingredients and some to sprinkle on top. This will give the top a golden brown
    1 1/2 strips of bacon, chopped

  8. Banana Bread is unbelievably amazing! Dense, moist with a crusty top. This recipe turned out beautifully. A few changes to the ingredients.
    I followed the recipe, including the walnuts, but I used Red Mill Rice Flour, sour cream, and added a 1t of baking powder. I do not have a loaf pan so I used an 8 in spring form pan. Baking time was 1 hr 15 min on 350 degrees.

  9. I made this for Easter… it was soooo good! I had a hard time with the pie crust, it kept coming apart when I was rolling it, so I smashed it into a pie dish and it actually turned out delicious, but not so pretty. I followed the instructions and set the timer at 45 minutes and when I checked it the center didn’t jiggle so I took it out. We ate it about 40 minutes after coming out of the oven and my friend said it was so wonderful and creamy, just what I was hoping for! I used 1/2 c whole milk and 1/2 c cream… perfection!

  10. Hi Sally! Have you ever made an all egg white quiche? Any experience with that? My mom loves the quiches that I’ve made using your recipes during the quarantine, but has an egg yolk allergy. I know. So random! Any advice? Thanks!

  11. I have made many quiches, and they all turn out good, but this one is the BEST! The egg, milk, and filling ratios are spot on and are what make this quiche so good. I’ve made this quiche three times in the last 2 months. It is the only quiche recipe I will ever use from now on. Thank you..

  12. We had ham for Easter and so we made a quiche with the leftovers. We included ham, chives, peppers. This was so delicious and simple. Thank you.

  13. Wow!! I mean Wow!! Being quarantined and having food that was going to go bad, I made four quiche. I love quiche And liked my recipe but yours is so much better. I made them all different. Quiche Lorraine, spinach and mushroom. Feta, spinach and prosciutto. Gruyere and country ham I added in a few spices here and there. White pepper. Onion nutmeg celery salt parsley. All four were so incredibly good. Thank you so much!!

  14. Four eggs for each cup of milk is a perfect ratio, thanks for that. I made this using a potato crust (grated potatoes, egg, flour, oil) and it turned out great.

  15. Could almond or oat milk work as a substitute? Combined with maybe some soy creamer? Looking for a nondairy alternative.

    1. Lower fat or thinner milks or nondairy milks will make the quiche a bit more liquid-y, but you can try to extend the bake time to make up for it. I haven’t tested this recipe with a mix of soy creamer, but let me know how it turns out.

  16. I tried this today. Yummy. I used a little bacon,broccoli and cauliflower and a little brie cheese. Very good.

  17. Good Morning! We are doing pre prepped meal kits for Mother’s Day and have always loved this recipe! We are using 10″ pie crusts. Should we just add another 2 eggs or up the eggs and the cream? Thoughts?

    1. Hi Nikki, you can try adding 2 more eggs and an extra 1/4 cup of milk or cream. Feel free to add an extra pinch of salt and/or pepper or another 1-2 Tablespoons of cheese or add-ins, too.

  18. Sally,
    Thank you for sharing a very through all butter pie crust technique . I have never been successful with pies as my crust has never been successful. I made crab quiche with bacon, tarragon and spinach and it turned out beautifully. Now my fear for attempting pies has been admonished thanks to you. Stay safe.

  19. Best quiche recpie , made it with caramelized onions and broccoli, mine was delicious, many thanks …

  20. Can you tell me the adjustments I would make for a deep dish? I looked through the recipe and the comments, but can’t find anything pertaining to that. Thank you for your time.

  21. Great quiche recipe!
    I added feta, spinach, and some ham and it is delicious!
    I used a premade pie crust, and I will say it is very important to blind bake so the egg doesn’t soak into the crust and make it not so crisp.
    Delicious and easy! My two favourite things 🙂

  22. I love quiche and bake it often. I use a gluten free pie shell. My only challenge is that often the filling separates from the crust a bit when baking. Any suggestions on how to prevent this separation? What is a pie crust shield and where can i buy one?

    1. Hi Mary! A pie crust shield is (usually) a ring that sits on top of the rim of the pie dough as the pie bakes (or towards the end of bake time) and protects the taller parts of the crust from over-browning. You can find them at most kitchen stores and online. I’m unsure about the gluten free pie crust and the separation. I haven’t had that issue with the regular crust. After blind baking, you can poke the bottom of the crust with a fork before pouring the filling in. That helps!

  23. Quiche has always been a favorite of mine and this recipe is a winner! It’s not too wet nor too dry, it’s the perfect texture. I used cubed ham, sharp cheddar cheese and caramelized onion and it turned out great. I did cheat and use a frozen Marie Callender’s pie crust, other than that I followed the recipe. This will no doubt be my new go-to quiche recipe. Thank you for posting it!

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally