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.
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!
Video Tutorial: How to Make Homemade Quiche
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.
Overview: How to Make Quiche
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!
- Blind Bake Your Pie Crust – I teach you in my how to blind bake pie crust tutorial, but scroll further down for a quick review.
- Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc.
- Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins.
- 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.
Quiche Recipe Ingredients
This quiche recipe requires:
- 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!
- 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.
- 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.
- 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.
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
- 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.)
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, 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 a blind bake pie crust.
- 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.
- Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges.
- Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold.
- 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!)
- Bake until the edges are lightly brown, about 15 minutes.
- Remove pie weights, then prick the crust with a fork.
- Bake crust for about 8 more minutes.
- 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.
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), 1 cup crumbled feta cheese.
I have these favorite quiche recipes too:
- Spinach Cheese Quiche – simple & classic!
- Goat Cheese Spinach Sun-Dried Tomato Quiche
- Mini Quiche
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!!
What to Serve with Quiche
Here’s what I serve with quiche. It’s usually 1 or more of the following:
- Fruit Salad, Bacon, or Sausage
- Baked Cinnamon Sugar Donuts
- Nutella-Stuffed Muffins
- Cinnamon Rolls
- Blueberry Muffins or Banana Muffins
- Strawberry Bacon Salad
- New York-Style Crumb Cake
For even more inspiration, see 18+ of my favorite Easter brunch recipes—which includes this quiche, of course!Print
- 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*
- 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
- Prepare 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).
- Roll out the chilled pie dough: 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.
- While the crust is chilling, preheat oven to 375°F (190°C).
- Partially blind bake: 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.)
- Reduce oven temperature to 350°F (177°C).
- 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.
- 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!
- This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
- 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.
- 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.
- Mini Quiche: Here is my mini quiche recipe and instructions.
- Whole Milk & Heavy Cream: Use this combination for best taste. If desired, use 1 cup of half-and-half instead.
- Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere.
- 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.
- 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!
- 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 1 cup crumbled feta cheese.
Keywords: quiche, brunch
Reader Comments & Reviews
This recipe is so delicious! I’m making another one for after church tomorrow!
This is the PERFECT recipe!! My go to now and it’s so straight forward, I make it regularly.
Hi! Loved the recipe! How many calories?
Hi Grace, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I make this sans crust (for keeping the carb count very low) and it works nicely. Need to butter up the pie pans well so it doesn’t stick.
So easy and versatile! I didn’t have the crust protectors so I made an impromptu square out of foil and just set it on top and it worked just perfectly, no burnt crust. Just tear 4 pieces of foil into 2-3 inch strips a little longer than the length of the pie dish and fold the ends over to keep them somewhat connected.
Thank you for all your posts! =) I used this as a jumping point (ham, spinach, onions, LeGruyere), but I am most appreciative of the 4 eggs: 1 c milk-cream ratio.
This is my go to recipe and it’s always be a hit with everyone! I’ve done the bake ahead, bake on the day of a special event and I’ve also made the dough ahead, had the dough ready to go in the pie dish and stored the liquid ingredients in a separate container and cooked it a couple days later and it had turned out just as good if I had prepared everything on the same day.
I used this recipe and my recipe for chili rellenos using pepperjack cheese and roasted diced Cubanelle peppers. I used half and half, salt, pepper and a little cumin and red pepper flakes. It was absolutely delicious!
I would love a recipe for a fluffy extra tall quiche, these recipes look delicious too!
Great recipe, especially the butter pastry. I didn’t have heavy cream or milk so I did some research and replaced it with: 1/3 cup Greek yogurt, 2/3 cup soy milk, 2 scant tablespoons of white vinegar and two teaspoons of maple syrup (maple syrup is optional as I wasn’t sure how tangy the Greek yogurt would make the quiche taste like) – mix very well and let it sit for 15 minutes – it turned out well, wasn’t sweet with the added maple syrup and wasn’t tangy either. It turned out so well, creamy quiche with a great pastry. Thank you.
My quiche was perfect! Thank you for the 1/2 and 1/2 tip. I used 1 cup sharp cheddar, 1 cup cubed butternut squash, 1 cup cut-up aspargus ~ Delish!!
Where does the cheese go?
Add the cheese with other add-ins in step 6. Enjoy!
This recipe is my go to. We have more chickens than what my Hubby would consider normal lol so we have an abundance of eggs. We make this recipe once a week, and it never fails to be cleaned up by all the family.
Have refrigerated pie crust..should I completely bake it first.
Hi Judy, we recommend partially blind baking the crust as detailed in the recipe above. Enjoy!
Mine is in the oven now – made bacon, cheddar cheese and scallions. Question – seems like the shredded cheese sinks to the bottom. Any tips on that?
Hi Bernie, you can definitely sprinkle more cheese on top if desired. Hope you love the quiche!
I’ve made this so many times to rave reviews. I have have made so many variations. Versatile recipe. . Only modification, is that I use a gluten free crust.
I made this last night and it was amazing. How do you heat your leftovers?
Hi Susan, if just reheating a piece or two, we usually just pop it in the microwave until heated to our liking. If reheating the entire quiche, you can put it in the oven at a lower temperature for a few minutes until heated to your liking. Glad you enjoyed this one!
I made this quiche today and it came out great! The flavor was sooo good!!! I followed the recipe closely and added ham, tomatoes, green onion, and cheddar and gruyere cheeses. My daughter didn’t think that she would like it but when she tasted my granddaughter’s, she asked for her own piece. Needless to say that I will be making this again. Thank you!
Full marks using this for my GCSE food final exam. Tasted great to boot! Cannot thank you enough, Sally. Much appreciated.
I love the versatility of this recipe. Thank you so much for providing a basic recipe that I can use with whatever add-ins I want.
I made this x’s 3 for Christmas breakfast…….oh my goodness!!! It was amazing! Everyone raved and had seconds! Even my kids loved it! I made 2 with bacon, tomatoes, and green onions……and added spinach to the 3rd. I added fresh basil to the top as well. I just can’t get over how easy it was and how tasty breakfast was!
Served this for Christmas Day brunch and everyone loved it. Used equal parts Gruyere and white cheddar cheese, bacon, chopped parsley and a pinch of nutmeg. Pie crust still intimidates me, so I bought frozen pre-made crusts. May give your homemade crust recipe a try next time though. Looks so much prettier!
Thank you for ratio eggs to liquid! To prevent crust from over browning I fold a square of aluminum foil twice and cut a circle at inner fold. Much easier than using metal pieces. Slightly bend edges and corners down and just set it on top.
Quiche was wonderful! This will be my go to recipe!
How much salt if no meat used?
Hands down, the BEST Quiche recipe I’ve ever made. I followed everything to the letter and it turned out amazing. Thank you for posting it!
The recipe was perfect. I doubled the veggies and Gouda cheese. The taste and texture was terrific. I used a rectangle baking pan. Kept temp at 350 to start the turned down to 325. Thank you!!!
At age 72 this is the first time ever I’ve made quiche. In fact I made 1 with ham and mushroom, the other with sweet peppers, spring onions and tomato. The family were amazed and asked for the recipe… Thank you.
So happy to hear that this quiche recipe turned out for you, Paul! Thank you for giving it a try.