The Best Quiche Recipe

Quiche is a must make for any holiday breakfast or brunch. From the flaky pie crust, to the creamy egg filling, this recipe is not only easy to make, but downright delicious! 

Quiche is a classic French recipe made with eggs and cream baked into a flaky pie crust. It is a basic recipe that everyone should have in their arsenal and is really quite easy to master. When paired with a Strawberry Spinach Salad, Cream Cheese Danishes and fresh fruit, quiche rounds out the most delightful brunch.

The Best Quiche Recipe

If there was ever a quintessential brunch recipe, it has to be quiche. I think every brunch I have ever attended has at least one variety of quiche available.

It has to be because people LOVE quiche. What is not to love?

Fluffy eggs baked into a perfect pie crust and seasoned with just about anything your heart desires, quiches always hit the spot. They are full of healthy protein, and have a creamy filling finished with a crisp crust–the perfect contrast in textures.

Plus it really is the PERFECT option for brunch when entertaining.

• The varieties of quiche are endless.
• It  is incredibly easy to make.
• It can be served cold or warm–no need to worry about food safety during the life of your gathering!
• Depending on your filling, it is often a very inexpensive recipe.

Key Ingredients

Quiche can be made in a variety of flavors, but it starts with three essential things.

• Pie Crust: For the pie crust, you can use a homemade pastry crust from scratch or a pre-made frozen or refrigerated pie crust. Personally, I opt for a high quality refrigerated pie crust–which makes this quiche super easy to prepare. Pro-Tip: Look for a pie crust made without hydrogenated oils. Most stores have at least one brand or you can find them at Whole Foods or Trader Joes. 
• Egg Mixture: The best quiche fillings are made with a combination of eggs, cream, and seasonings. This is NOT the time to use low fat milk, but you can use half and half or whole milk in place of the heavy cream with delicious results.
• The Filling: The ideas for flavors for quiches are endless. To select the best filling for quiches you should keep a few thing in mind. Limit filling choices to a total of 2 cups total volume, as this ensures there is enough room in pastry crust for egg mixture and fillings without bubbling over. It is also best to saute or blanch vegetables prior to adding to a quiche filling. Pre-cooking vegetables helps rids the veggies of extra moisture which can make your quiche crust soggy and your filling bland.

How to Make Quiche

Step One: Prepare Crust

• Roll out pastry dough into 1/4 inch thick circle.
• Place crust into a 9 inch pie pan.
• Using your fingers (or sides of a fluted pie plate), trim and crimp the edges.
• Brush pie crust with egg white (JUST the egg white) using a pastry brush, to help seal the pie crust–this keeps pie crust from getting soggy!
• Place pie dough into refrigerator until egg mixture is ready.

Step Two: Prepare Egg Mixture

• Whisk together eggs with cream, onion powder, salt and pepper until creamy and well combined. You can alternatively blend your quiche base in a blender or food processor for an ultra smooth filling.
• Gently tap bowl (or blender) on counter to remove some air bubbles that may have formed in eggs while whisking.

Step Three: Assemble Filling

• Remove the prepared pie crust from the refrigerator and sprinkle your desired combination of fillings evenly over the crust. Remember, do not use more than 2 cups total.
• Pour the egg mixture over the fillings.
• Sprinkle with additional cheese if desired.

Step Four: Bake Quiche

• 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.
• Be sure to check your crust after 25 minutes of baking to determine if the crust is browning too much. At this point, you can use a pie crust shield or a foil to shield your crust from further browning if needed. Here’s a handy step-by-step directions on how to make a foil shield for you pie crusts.
• Let your quiche cool for 20 minutes before slicing and serving.

How to Store Quiche

Once your quiche is baked and cooled wrap in plastic wrap and then foil to seal out moisture and store in fridge for up to 4 days. Rewarm in a 250 degree oven for 20 minutes or serve cold.

Freezing Quiche

• If you want to freeze quiche unbaked, place full quiche on flat surface in freezer and freeze until solid. Once frozen, wrap quiche in foil and place in plastic freezer bag, removing air before sealing. When ready to bake, remove from freezer bag and keep top of quiche covered with foil. Baked for 1 hour at 375 degrees. Uncover the foil from quiche and bake an additional 10 minutes.
• To freeze baked quiche, place full quiche in freezer and freeze until solid. Once frozen, wrap quiche in foil and place in plastic freezer bag, removing air before sealing. To reheat, remove from freezer bag remove foil. Bake at 350 degrees for 20-25 minutes, or until just warmed through.

Favorite Brunch Recipes

• Easy Overnight French Toast Casserole
• Easy Hashbrown Breakfast Casserole
• Instant Pot Breakfast Casserole
• Maple Candied Bacon
• Asparagus Frittata
• Spinach Frittata

Once you master the basics, let your imagination guide you as create your own combination for quiche fillings. This recipe is perfect for entertaining but also great for a light dinner or lunch at home. And let me know in the comments what flavor combination you used–I love hearing from you!

The Best Classic Quiche

From the flaky pie crust, to the creamy egg filling, this recipe a basic quiche is not only easy to make, but downright delicious! Choose your desired filling to suit your family's preferences.

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: French

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8

Calories: 211kcal

Author: Kristen Chidsey

Ingredients

• 1 9 inch pie crust
• 1 egg white
• 4 eggs
• 1 cup cream or half and half or whole milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 2 cups flavor additions see notes for suggestions

Instructions

• Preheat oven to 375 degrees. 

Prepare Pie Crust

• Roll out pastry dough into 1/4 inch thick circle and place into 9 inch pie pan.
• Trim off excess pie dough and crimp edges using your fingers. 
• Brush bottom and sides of pie crust with egg white. 
• Place pie crust in refrigerator while preparing the egg mixture.

Prepare Egg Mixture

• Whisk or blend together eggs, cream, salt, pepper, and onion powder until light and fluffy. Gently tap out excess air bubbles. 

Assemble and Bake Quiche

• Sprinkle quiche crust with desired toppings.
• Pour egg mixture over pie crust. Top with additional cheese if desired.
• Bake quiche at 375 degrees until eggs are set, about 30-35 minutes, checking on pie crust after 25 minutes. 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 Needed

• 9 inch pie pan

Notes

Flavor Ideas for Quiche: 

• Ham and Cheese 
  • 1 cup chopped ham
  • 1 cup shredded sharp cheddar cheese
• Mushroom and Asparagus 
  • 2/3 cups sauteed mushrooms
  • 1/3 cup blanched asparagus tips
  • 1/3-1/2 cup shredded cheese
• Sausage and Cheese
  • 1 cup browned breakfast sausage
  • 1 cup cheddar cheese
• Spinach 
  • 1/2 cup defrosted and drained chopped frozen spinach (or 4 cups fresh spinach sauteed and drained of excess moisture.)
  • 1/2 cup to 1 cup Swiss cheese
• Mediterranean
  • 1/4 cup chopped kalamative olives
  • 1/4 cup chopped roasted red peppers
  • 1/4 cup feta cheese

Storing Quiche: Once baked and cooled,  wrap in plastic wrap and then foil to seal out moisture and store in fridge for up to 4 days. Rewarm in a 250 degree oven for 20 minutes or serve cold.

Freezing Quiche:

• If you want to freeze quiche unbaked, place full quiche on flat surface in freezer and freeze until solid. Once frozen, wrap quiche in foil and place in plastic freezer bag, removing air before sealing. Freeze for up to 1 month. When ready to bake, remove from freezer bag and keep top of quiche covered with foil. Baked for 1 hour at 375 degrees. Uncover the foil from quiche and bake an additional 10 minutes.
• To freeze baked quiche, place full quiche in freezer and freeze until solid. Once frozen, wrap quiche in foil and place in plastic freezer bag, removing air before sealing. Freeze for up to 1 month. To reheat, remove from freezer bag remove foil. Bake at 350 degrees for 20-25 minutes, or until just warmed through.

Nutrition Facts

The Best Classic Quiche

Amount Per Serving

Calories 211 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Cholesterol 172mg57%

Sodium 534mg23%

Potassium 121mg3%

Carbohydrates 1g0%

Sugar 1g1%

Protein 10g20%

Vitamin A 700IU14%

Vitamin C 2.3mg3%

Calcium 148mg15%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!