From the flaky pie crust to the creamy egg filling, to the fillings of your choice, this is the best recipe for quiche.
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.
And it is easy to see why!
From the creamy, fluffy egg custard to the flaky, buttery pie crust, to the hearty fillings, a quiche features the perfect contrast in textures and is full of incredible flavor.
While Quiche Lorraine may be the first quiche recipe to become popular in America, the options for quiche fillings are endless. From classic Ham and Cheese Quiche to Mushroom Quiche to Spinach Quiche, this quiche recipe allows you to be in charge of the flavors.
why you'll love this quiche recipe
- Perfect for Entertaining. Quiche is relatively inexpensive, easy to make, and can be served warm or at room temperature, making it perfect for entertaining. Plus, everyone loves it!
- Endless Options. This recipe for quiche guarantees perfect results regardless of the filling added.
- Versatile. While quiche is thought of as a breakfast or brunch recipe, it is also suitable for serving for dinner or lunch.
While Quiche can be prepared using a variety of different flavors and fillings, all quiche recipes start out with three essential things.
- 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.
- Egg Custard: The egg custard is 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 heavy cream with fabulous results.
- The Filling: The ideas for flavors for quiches are endless, and below are some of my favorite combinations. To select the best filling for quiches you should keep a few things in mind. Limit filling choices to a total of 2 cups total volume, as this ensures there is enough room in the pastry crust for egg mixture and fillings without bubbling over. It is also best to saute or blanch vegetables prior to adding them to a quiche filling. Pre-cooking the vegetables helps to rid the veggies of extra moisture which can make your quiche crust soggy and your filling bland.
Quiche Filling Options
- Ham and Cheddar Use 1 cup of chopped cooked ham and 1 cup of sharp cheddar cheese in the filling. This is a great time to use leftover Instant Pot Ham or Baked Ham.
- Mushroom and Asparagus Add ⅔ cup of sauteed mushrooms, ⅓ cup blanched asparagus tips, and ⅓-1/2 cup of shredded cheese to the pie crust before adding the egg mixture.
- Sausage and Cheese: For the add-ins, use 1 cup browned breakfast sausage and 1 cup cheddar or Swiss cheese.
- Spinach: Add ½ cup defrosted and drained chopped frozen spinach (or 4 cups fresh spinach sauteed and drained of excess moisture), along with ½ cup to 1 cup Swiss cheese to the pie crust before adding the egg mixture.
- Olive and Feta: For the filling, use ¼ cup chopped Kalamative olives, ¼ cup chopped roasted red peppers, and ¼ cup crumbled feta cheese.
- Quiche Lorraine: Grab the recipe for Quiche Lorraine that is made with caramelized onions, Swiss Cheese, and bacon.
How to Make Quiche
Step One: Prepare Crust
You can begin this recipe for quiche with homemade pie crust, refrigerated pie crust, or frozen pie crust. Regardless of the time of pie crust you use, the crust needs to be prebaked to keep the bottom from becoming soggy and to ensure the pie crust cooks through.
- Roll out the prepared homemade or refrigerated pie dough into a ¼-inch thick circle on a lightly floured surface and then carefully transfer the pie crust to a 9-inch pie pan or 9-inch deep-dish tart pan.
- Trim or flute the pie edges to form a crust.
- Place pie dough into the freezer for 15 minutes or in the refrigerator for 1 hour.
- Remove the pie crust from the freezer or refrigerator and prebake.
- When using refrigerated pie crust sheets or a homemade pie crust: cover the 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.
Step Two: Prepare Egg Custard
- 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 the bowl (or blender) on the counter to remove some air bubbles that may have formed in eggs while whisking.
Step Three: Assemble Quiche
- 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 filling and sprinkle with additional cheese if desired.
Step Four: 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.
- 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 are step-by-step directions on how to make a foil shield for your pie crusts.
- Remove from the oven and let cool for 20 minutes before slicing and serving.
How to Store Quiche
Once your quiche is baked and cooled, wrap well in plastic wrap and then foil to seal out moisture and store in the refrigerator for up to 4 days. Reheat in a 250-degree F oven for 20 minutes or serve cold if desired. Microwaving leftover quiche may result in tough eggs and a soggy crust so is not the preferred reheating method.
To freeze a baked quiche, place the cooled quiche into 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. To reheat, remove from the freezer bag and remove foil. Bake at 350 degrees F for 20-25 minutes, or until just warmed through.
More Favorite Brunch Recipes
- Easy Overnight French Toast Casserole
- Easy Hashbrown Breakfast Casserole
- Instant Pot Breakfast Casserole
- Maple Candied Bacon
- Asparagus Frittata
- Spinach Frittata
If you tried this recipe for Quiche, I would love for you to leave a comment and review below.
The Best Quiche Recipe
- 1 9-inch pie crust refrigerated, homemade, or frozen
- 4 large eggs
- 1 cup cream or half and half or whole milk
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- 2 cups flavor additions see notes for suggestions
- 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.
- Preheat oven to 375 degrees F.
- 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 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 from frozen for 10 minutes at 375 degrees F, before filling with the egg mixture. Let cool slightly.
- Once the pie crust has been baked, whisk or blend together eggs, cream, salt, pepper, and onion powder until light and fluffy. Gently tap out excess air bubbles.
- Sprinkle the desired 2 cups of fillings evenly over the cooled crust. Pour the egg mixture over the pie crust. Top with additional cheese if desired.
- Bake quiche at 375 degrees F 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.
- Ham and Cheese: 1 cup chopped ham & 1 cup shredded sharp cheddar cheese
- Mushroom and Asparagus: ⅔ cup sauteed mushrooms, ⅓ cup blanched asparagus tips, & ⅓-1/2 cup shredded cheese
- Sausage and Cheese: 1 cup browned breakfast sausage & 1 cup cheddar cheese
- 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
- Mediterranean: ¼ cup chopped Kalamative olives, ¼ cup chopped roasted red peppers, & ¼ cup feta cheese
This recipe was originally shared in 2019 but updated in 2022 with a few new tips.