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This the quiche recipe to beat all others! From the flaky pie crust to the creamy eggs to the savory fillings, this basic quiche recipe is perfect for breakfast, brunch, or dinner!
Quiche makes an obvious addition to any brunch menu and is perfect for bridal showers, baby showers, and holiday breakfast menus. However, quiche is suitable to being served any time of the day. I love pairing it with a Strawberry Spinach Salad or Holiday salad for a light, yet satisfying lunch or dinner.
Classic Quiche Your Way
While everyone loves hash brown breakfast casserole and spinach strata, quiche is the quintessential brunch recipe.
With the contrast of creamy eggs, savory meat, crisp-tender veggies, and melty cheese, all baked into a flaky pie crust, it is is easy to see why quiche is a crowd-favorite.
And the options for quiche are ENDLESS! From Ham and Cheese Quiche to Mushroom Quiche to Spinach Quiche, this base quiche recipe allows YOU to be in charge of the flavors--with delicious results.
Happy Cooking! xo Kristen
The 3 Key Components in Quiche
While quiche can be prepared using a variety of different flavors and fillings, all quiche recipes start with three essential components.
- Pie Crust: For the pie crust, you can use a homemade pie crust, refrigerated pie crust sheets, or a pre-made deep dish frozen pie crust.
- Quiche Base: Eggs, cream, and seasonings create a rich, creamy base that complements any filling you choose. For the creamiest base, opt for cream, whole milk, or half and half over low-fat milk.
- The Fillings: Quiche is so much more than the pie crust and egg base. It needs to have fillings for added texture and flavor. Shredded or crumbled cheese, sauteed veggies, cooked and crumbled meat all are great options.
How to Make Perfect Quiche
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prebake Pie Crust. When making quiche, the pie crust needs to be prebaked to keep the bottom from becoming soggy and to ensure the crust cooks through.
- For refrigerated pie crust sheets or a homemade pie crust: Roll pie dough to fill pie plate, crimp edges, and thoroughly chill dough. Once chilled, cover the pie crust with parchment paper and fill it with dried beans or pie weights. Bake for 15 minutes. Remove the pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly.
- For a frozen pie crust: There is no need to use pie weights or dried beans, simply bake from frozen for 10 minutes and then cool slightly.
- Prepare Quiche Base. In a large mixing bowl, whisk together the eggs with the cream and seasonings. Set this mixture aside to pour over the pre-baked pie crust after adding the fillings of your choice.
- Assemble. Sprinkle 2-3 cups of toppings of choice over the prepared pie crust and then pour the egg mixture over the filling. Gently tap the pie plate on the counter to remove any air bubbles from the egg mixture.
- Bake. Bake the quiche until the eggs are just about set, but a still have some wiggle in the center. This translates to a filling that is creamy and silky, not rubbery and tough.
- Rest Before Slicing. Just like lasagna, it is best to allow the quiche to cool for at least 15 minutes before slicing and serving to keep the slices intact. Serve warm or at room temperature.
Flavor Combinations for Quiche
This Quiche recipe allows you to mix and match the fillings to make a quiche unique to you. Below are a few of my favorite combinations.
- Ham and Cheddar: 1 cup diced cooked ham + 1 cup shredded sharp cheddar cheese
- Mushroom and Asparagus: ⅔ cup sauteed mushrooms + ⅓ cup blanched asparagus tips + ½ cup of shredded Swiss cheese
- Sausage and Cheese: 1 cup cooked and crumbled breakfast sausage + 1 cup shredded cheese of choice (cheddar or Swiss work well)
- Spinach: ½ cup defrosted and drained chopped frozen spinach (or 4 cups fresh spinach sauteed and drained of excess moisture) + ½ cup to 1 cup Swiss cheese or ½ cup crumbled feta cheese
- Olive and Feta: ¼ cup chopped Kalamata olives + ¼ cup chopped roasted red peppers + ¼ cup crumbled feta cheese
- Quiche Lorraine: Caramelized onions + 1 cup Swiss Cheese +1 cup cooked, chopped bacon
How to Store Quiche
- Refrigerate: Once your quiche is baked and cooled, cover in a layer of plastic wrap, followed by a layer of foil. Refrigerate for up to 4 days. Reheat in a 250℉ oven for 20 minutes or serve cold if desired.
- Freeze: Bake as directed and cool completely. Place the cooled quiche into the freezer and freeze until solid. Once frozen, wrap the quiche in foil, place it in a plastic freezer bag, remove excess air, seal the bag, and freeze for up to 1 month. To reheat, remove from the freezer bag and remove foil. Bake at 350℉ for 20-25 minutes, or until just warmed through.
More Favorite Brunch Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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.
Video
Ingredients
- 1 (9-inch) pie crust, refrigerated, homemade, or frozen
- 4 large eggs
- 1 cup cream , or half and half or whole milk
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon grated nutmeg, optional
- 2-3 cups flavor additions, see notes for suggestions
Instructions
Pre-Bake Pie Crust
- If using a refrigerated pie sheet or homemade pie crust, roll out pastry dough into a ¼-inch thick circle and place it into a 9-inch pie pan or 9-inch deep-dish tart pan. Trim off excess pie dough and crimp edges using your fingers. Place pie dough into the freezer for 15 minutes or in the refrigerator for 1 hour.
- If using a refrigerated pie sheet or homemade pie crust, line the crust with parchment paper and fill it with dried beans or pie weights. Bake at 375℉ (190℃) until lightly golden and set, 15 minutes. Remove pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly.
- If using a frozen-ready to bake pie crust, bake the frozen crust for 10 minutes at 375℉ (190℃) , before filling with the egg mixture. Let cool slightly.
Assemble Quiche
- Once the pie crust has been baked, whisk or blend together 4 large eggs, 1 cup cream , ¾ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and ¼ teaspoon grated nutmeg until light and fluffy.
- Sprinkle the desired additions (cheese, ham, veggies, etc.) evenly over the prebaked pie crust. Pour the egg mixture over the pie crust. Top with additional cheese if desired. Gently tap the pie pan on the counter to remove air bubbles.
- Bake quiche at 375℉ (190℃) until eggs are set, about 35-40 minutes, checking on the pie crust after 25 minutes, and covering the crust with pie shields or foil to prevent over-browning. The quiche is done when the edges are set, but the center wiggles slightly.
- Let quiche cool for at least 20 minutes before slicing and enjoying.
Equipment
Notes
Nutmeg: A pinch of nutmeg grated from a bulb of dried nutmeg adds warmth to the quiche. Omit if desired or if you only have ground nutmeg on hand.
Storing Quiche: Once baked and cooled, wrap in plastic wrap and then foil to seal out moisture and store in the fridge for up to 4 days. Rewarm in a 250F oven for 20 minutes or serve cold.
Freezing Quiche: Allow the baked quiche to cool fully and then place the full quiche in the freezer and freeze until solid. Once frozen, wrap the quiche in foil and place it in a plastic freezer bag, removing air before sealing. Freeze for up to 1 month. To reheat, remove from the freezer bag and remove foil. Bake at 350F for 20-25 minutes, or until just warmed through.
Flavor Ideas for Quiche: Use 2-3 cups of any fillings you like. I recommend no more than 1 cup of cheese, 1 cup of crumbled and cooked meat (like bacon, ham, sausage, etc.) and 1 cup of sauteed vegetables. I also find it helps to blot your sauteed veggies with a paper towel before adding them to your pie crust to remove excess moisture.
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- Ham and Cheddar: 1 cup diced cooked ham + 1 cup shredded sharp cheddar cheese
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- Mushroom and Asparagus: ⅔ cup sauteed mushrooms + ⅓ cup blanched asparagus tips + ½ cup of shredded Swiss cheese
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- Sausage and Cheese: 1 cup cooked and crumbled breakfast sausage + 1 cup shredded cheese of choice (cheddar or Swiss work well)
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- Spinach: ½ cup defrosted and drained chopped frozen spinach (or 4 cups fresh spinach sauteed and drained of excess moisture) + ½ cup to 1 cup Swiss cheese or ½ cup crumbled feta cheese
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- Olive and Feta: ¼ cup chopped Kalamata olives + ¼ cup chopped roasted red peppers + ¼ cup crumbled feta cheese
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- Quiche Lorraine: ⅔ caramelized onions + 1 cup Swiss Cheese +1 cup cooked, chopped bacon
Nutrition
Calories: 211kcalCarbohydrates: 1gProtein: 10gFat: 17gSaturated Fat: 9gCholesterol: 172mgSodium: 534mgPotassium: 121mgSugar: 1gVitamin A: 700IUVitamin C: 2.3mgCalcium: 148mgIron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This recipe was originally shared in 2019 and updated in 2022 and 2024.
I am very much eager and excited to make this recipe.I am planning to make quiche on Saturday 23rd August 2025.
Thank you so much for sharing this wonderful and easy recipe 😍🙏
I am from Shillong, Meghalaya,India.
Your basic quiche recipe looks great and I will try it soon. We love crab quiche and wondering if you have a suggestion for how much crab to add to your basic recipe and any other suggestions.
Hi Laura! I would add anywhere from 8 to 12 ounces of lunp crab meat. Just be sure to pat dry and chop up a bit. It pairs great with grueyere cheese and I would add 1 to 2 teaspoons of Old Bay as well. Enjoy.
Cooking a frozen pie shell at 375 degrees for 10 mins. turns it into a shrunken, horrible mess. This can’t be right, can it???
Hi Chris! As long as your crust is well-chilled, that temperature is correct. A warm dough would shrink in that time.