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. Frittata recipes (and their mini counterparts—breakfast egg muffins) use more eggs and less milk, so they 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.
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.)
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.
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), 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 Breakfast Sausage
- Cinnamon Sugar Donuts
- Nutella-Stuffed Muffins
- Cinnamon Rolls
- Blueberry Muffins or Banana Muffins
- Strawberry Bacon Salad
- New York-Style Crumb Cake
- A Dutch baby piled high with all your favorite sweet toppings
For even more inspiration, see 18+ of my favorite Easter brunch recipes—which includes this quiche, of course!
Print
Quiche Recipe
- 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 (120ml) whole milk*
- 1/2 cup (120ml) heavy cream or heavy whipping cream*
- 1/4 teaspoon each salt and pepper*
- 1 cup (4 ounces / 90g) 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
Instructions
- 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.
Notes
- 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.
- Special Tools (affiliate links): 9-inch Pie Dish | Rolling Pin | Pie Weights | Electric Mixer (Handheld or Stand) | Whisk | Pie Crust Shield
- 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.
Reader Comments and Reviews
Add 2 tsp Dijon to egg mixture. You’ll thank me!
I’ve made this recipe several times with sally’s all butter crust and its a hit with my friends every time. My current winning combo is spinach, shredded carrot, a dash of honey, cajun spice, goat cheese and mature cheddar.
Every one loved this! Its very esdy to assemble and tastes great!
This is my go to quiche recipe! Always delicious and creamy.
Great framework for a Mother’s Day quiche. It turned out perfect. Thanks!
I’ve used this recipe several times now (full disclosure though; I use a Pillsbury crust). It is easy and I always get compliments. I like to use asparagus in mine, but I’ve also used ham, red peppers and mushrooms. For cheese I’ve always used cheddar but I’m thinking of getting adventurous and branching out, lol.
Try a mixture of Swiss and Gruyere! I can find this pre-packaged at the grocery store. It’s next-level!
Hi did you blind make the pillsburry crust?
When do I add the cheese? Is it part of the add-in? In the recipe, the cheese and the add-ons are two separate line items.
In the assembly instructions, it’s just one item, “add-ins.“. I put that all in the crust and then looked for when I was supposed to add the cheese. Ended up just spreading it over the top. Is that what you intended?
Hi Caitlin, so sorry for any confusion. Yes, you mix the cheese in with the other add-ins, but sprinkling on top works just fine, too! We hope you enjoyed the quiche.
My question: Does reheating the quiche after it’s been baked and in the refrigerator for two days make it tough or lessen the flavor any way?
Thank you for this and all of your recipes!
Hi Diane! As with most baked goods, I would say quiche is best fresh, but really quite lovely still if it’s been reheated. The crust may lose some of its crispness.
Just made quiche for the 1st time using this recipe. I must say, it’s the best quiche I’ve ever had, the roommates agree.
I added tomato, spinach, mushrooms, bacon & onions along with grated parmesan & cheddar cheese.
This is my favorite quiche base recipe and I make it frequently, but I’m wondering if it would work to make a pie crust out of your handmade puff pastry recipe? I’ve been making that and experimenting with ways to use it!
Hi Toni, we don’t recommend that for quiche, because the puff pastry will likely be very soggy. Best to stick with regular pie crust for quiche!
Regarding freezing and rebaking…if I wanted to just make it one day ahead of time and then reheat it, could I just keep the baked quiche in the refrigerator overnight, then reheat the next morning at 350°F (177°C) for 20-25 minutes? Or what other adjustments would I need to make? Thanks!
Hi HG, that should work just fine!
I have Meade this quiche enough times I have it memorized. It is so easy and I make two at a time, and freeze one. My husband LOVES this quiche for breakfast lunch or dinner with a salad. Thank you for a dish that seems so deluxe but is pretty dang simple.
Yummmm
Delicious..I added “La Grille” veggie species plus garlic Served with Hallandale
Sauce. Yum!
Love your recipes, Sally! I’d like to make this quiche with a hash brown potato crust – do you happen to have a recipe for one? Many thanks.
Hi Laura, we don’t, but that sounds delicious!
It’s a fairly easy substitution. I mix the hashbrowns, with some onion and green pepper. (I use frozen but I’m sure fresh is better.) Toss with olive oil and salt and pepper to taste. I would say it is about 2 cups of mixture that creates an even layer in a 9×13 pan. I cook the hashbrown mixture for about 30-40 minutes in the 375 preheated oven to ensure the potatoes are cooked thru. If they start to brown, pull them out. Then I put the quiche mixture over the top adding in cooked sausage or bacon. I put it back in the oven at the lower temp for another 30 or so minutes until set. I have it for breakfast for the week. It also freezes well.
I am thinking that to do this as a crustless quiche, all i need to do is skip the crust & Spray the pan . Correct? Alsi, If doing this in a square glass pan, would an 8 x8 OR 9 x9 work best?
Hi GMJ, you can follow the instructions from this recipe for crustless quiche. Enjoy!
Where are the metric numbers? I thought this website uses both for international users?
Followed your homemade pie crust to the letter…a more than perfect flaky pastry base…and I also learned that I have been blind baking with too high a température, and not allowing the pastry enough time in the fridge before baking(patience!)
Thanks for sharing all those important détails!!
All the best from a Scot in France
Your recipes never disappoint. Another great find. Thank you!
Love it!
I made the bacon, cheddar and green onion recipe. It was FANTASTIC! All of my kids loved it.
This is pretty much on my every other week rotation. I make two at a time and freeze one. Pairs great with roasted veggies.
this is quick and easy, i usally just make it with out the pastry and is a great snack i am only a child and i love it.
Uhh…..after poking holes in pie crust to bake, the quiche filling just leaks out after pouring it in…… How horrible, completely ruined oven AND quiche…..
Hi Jane….I have two questions.
1. How big were those holes? it’s just supposed to be tiny holes and BARELY all the way through the dough. The holes are just to keep the pie crust from puffing up when you blind bake it (pre-bake the crust all on its own).
2. DID you “blind bake” the crust before pouring the filling in? When you bake the crust, those holes shrink a bit and sort of “close back up” unless they’re too big.
The only way I can think that you might have had this problem is if the holes you made were too big, and you DIDN’T blind bake the crust.
This happened to me too. I don’t think I blind baked the crust for long enough and my fork holes didn’t shrink. I will try this again!
All your recipe are great. Of course, I don’t make most of them but they all look so delicious. I have made a few of them and they all turned out amazingly delicious.
I make this all the time its so good. Tip: I’ve made it just whisking the eggs milk and cream. And made it using an electric mixer whipping for 2 min. And using the mixer really makes a difference. Its lighter and fluffier, almost custardy. Great recipe!
Doubled the recipe for two pie plate quiches. Super flavor, set up wonderful. Followed the blind bake suggestions for crust, very clear, super helpful. Thank you for a thorough recipe.
I made this for lunch today. I used the butter only shortcrust pastry recipe and added ham cheese and asparagus to the quiche. For once I followed the recipe and it turned out really really well. Delicious. The pastry was tasty and crunchy…Wow Thanks.
Why do some quiche recipes call for every egg add to a 1/4 c milk… like yours. Others say .. every egg 1/2c milk. Why do you use 1/4? Just learning
Hi Ruth, we find this to be the perfect ratio for quiche.. it’s all about finding the right texture.
Loved this recipe! Love that it’s easy to adapt to any ingredients & use what you have on hand. Tasted delicious & was easy to follow. I craved it after it was gone! I made bacon, white cheddar, & scallion & subbed the cream for half and half and all was well.
I’ve done this before with great success. This time, I want to make this without a crust. Would there be any negatives issues, or would it be difficult to remove from the pie pan?
Hi Connie, you can follow the instructions from this recipe for crustless quiche. Enjoy!
I will sometimes use grated Parmigiano pressed into a buttered dish as the crust. It’s fabulous, as long as you’re OK with the amount of cheese needed! It gets crusted a beautiful golden brown.
That sounds amazing!
This is my first time ever making a quiche, and there were definitely some dos and don’ts. I tend to try new recipes for holiday parties, and the pie pan I used wasn’t large enough, so the quiche filling overflowed. Nevertheless, it turned out great, though I wasn’t sure about the proper ratio of add-ins to filling. I tried using the suggested amounts, but I felt like it would be too little—guess I filled my eyes before my mouth. I used chopped turkey bacon, green onions, feta, Vermont cheddar, and spinach. Thank you for all the suggestions!